Homemade Organic Carrot Cake

Yesterday, we celebrated a couple of our daughter’s homeschooling milestones.  To celebrate, we made homemade organic carrot cake!

We pride ourselves on eating whole organic foods and with as little sugar as we can.  We like to make this recipe two ways; one as a cake and the second as muffins without any frosting.  This recipe makes a great nutritional treat when you make muffins out of it without any frosting.  You can easily freeze the muffins for use at a later time.


  • 1 C Organic Grassfed Butter
  • 3 C Organic Whole Wheat Flour (we grind ours fresh)
  • 2 tsp Organic ground cinnamon
  • 1 tsp Pink Himalayan Salt
  • 2 tsp Baking soda
  • 2 Organic Free-Range Eggs
  • 2 tsp Organic Vanilla Extract
  • 1 1/2 C Organic Carrots; grated
  • 1 C Organic Raw Honey
  • 2 C Organic Unsweetened Applesauce


  1. Preheat Oven to 350*F.  Line the bottoms of your pans with unbleached parchment paper.  If making muffins, line muffin pan with unbleached muffin cups.
  2. Using Kitchen Aid or electric mixer, whisk the honey, butter, eggs, and vanilla together.  Mix until well combined.
  3. In a medium bowl, mix together flour, baking soda, cinnamon, and salt.
  4. Slowly add flour mixture into wet ingredients a little at a time and mix on low setting, until just combined.
  5. Fold in the applesauce and carrots slowly into your batter.
  6. If using two 9″ round pans, divide evenly between the pans and bake for approximately 23 minutes.  If using a square pan, bake for approximately 30 minutes.  If using muffin pan, divide between muffin papers, and bake for approximately 18 minutes.  Your oven may be different than ours, so be sure to pay attention to your cake, and check by inserting a toothpick into the center of the cake, if it comes out clean, your cake is done.
  7. Cool completely in the cake pans on a cooling rack.
  8. When the cakes have completely cooled, gently remove them out of the pans and frost.

Frosting Ingredients:

  • 8 oz Organic Cream Cheese, softened at room temperature.
  • 2 C Organic Raw Heavy Cream
  • 1/4 C Organic Maple Syrup
  • 1 1/2 tsp Organic Vanilla

**Note, if you’re using a square pan, you will only need half of the frosting ingredients, as you will not need as much frosting.

  1. Place all items in Kitchen Aid or use electric mixer and start whipping on a low setting to be sure you do not splatter yourself with frosting.  Gradually increase the speed to high and whip until it becomes thick and stiff peaks form, being careful not overwhip.
  2. Frost your cake.
  3. Enjoy!

We hope you and your family will enjoy this recipe as much as our family does! Please leave us a comment on our Facebook page letting us know how you liked it: www.facebook.com/ourorganichome

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With love from our family to yours,

Rod and Maria Wagner


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