Name: Carrot Cake with Cream Cheese-Lemon Zest Frosting
Yield: Makes one 8-inch layer cake or 24 cupcakes
Ingredients: 1/3 cup dried shredded organic unsweetened coconut; About 1 pound organic farm-fresh carrots, peeled and cut into 2-inch Lengths (3 cups); 1 cup chopped organic pineapple; 1 1/2 cups organic all-purpose flour; 1/2 cup organic whole wheat pastry flour; 1 1/2 cups organic cane sugar; 2 teaspoons baking soda; 2 1/4 teaspoons organic ground cinnamon; Pinch of freshly grated organic nutmeg; 1 teaspoon salt; 1/2 cup dark-brown sugar; 3/4 cup organic canola oil; 1 tablespoon organic vanilla extract; 3 organic eggs; Cream Cheese-Lemon Zest Frosting; 3/4 cup chopped toasted organic walnuts; 1/2 cup organic golden raisins, plumped in warm water for 20 minutes and drained; 1/2 tablespoon minced fresh organic ginger

Image may contain Food Dessert Confectionery Sweets Cake Icing Creme Cream Cutlery and Fork

photo by Noah Sheldon

My son's teachers beg me to make this cake for his snack day at school. It isn't too sweet, and it has a moist, dense texture from the carrots and pineapple. It's also one of my most popular cakes at weddings and parties. When I make it at home, I throw more things into the batter—for example, a handful of pumpkin seeds or toasted pecans if I have them lying around. The beauty of this recipe is that you can increase the spices or omit the nuts, and it will still taste great.

Recipe notes

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