I had request for posting this at the class last might.  So, here you go!

This is recipe come together really quickly if you have a high powered blender, such as a Vita Mix.  Instead of shredding carrots (if we don’t have enough carrot pulp left over from juicing), we toss the eggs and carrots (scrubbed, not peeled, with tops and yucky spots removed – about 9 or 10 medium carrots) into the blender and grind up the carrots until very fine.  I will usually then toss in the oil and sugar and blend that with the carrot/egg mixture.  I then pour the liquid mix into the dry ingredients in my stand mixture and blend.

We make this into cupcake really often, and it make a LOT of them.  You can dust powdered sugar on them, use a dairy free “butter cream” or tofu cream cheese frosting to finish them.   Or eat them plain.   If you want to make a nice breakfast muffin, you can add pecans, walnuts, dates and/or toasted coconut when you would add the raisins.  

Carrot Cake

2 cups cane juice crystals, sucanate or brown sugar

1 cup oil (I usually use a mild tasting olive oil)

4 eggs

3 cups finely grated carrots, packed (I use pulp from jucing, but whole carrots work the same way)

3 cups bean flour blend

1 1/2 tsp xanthan gum

2 tsp cinnamon

2 tsp soda

1 tsp salt

1 cup raisins (optional)

Cream together sugar and oil. Beat in eggs.  Add carrots. Combine dry ingredients and add to sugar mixture with raisins, if used. Mix with large spoon until well blended, it will seem dry at first but will become easier to mix.

Pour into greased 13 x 9 x 2 inch pan.

Bake at 350 F for 40-50 minutes or toothpick inserted in center comes out clean.