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Go60 YUM - recipes and the joys of dining
Share your recipes October 2013

Rainbow Kitchen

Carrot Cake with Cream Cheese Icing

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Adapted from Nourishing Traditions. Serves 16-20

2-1/2 cups whole wheat flour

1 cup creme fraiche or sour cream with no additives

1 cup whole yogurt

1 cup butter, softened

1-1/4 cup sugar (preferably dried cane sugar)

4 eggs

2 teaspoons vanilla extract

1 teaspoon cinnamon

2 teaspoons baking soda

1 teaspoon salt (preferably unprocessed sea salt)

1 8-oz can crushed pineapple, water packed

2 cups finely grated carrots

1 cup dried unsweetened coconut meat

½ cup pecans, chopped



2 cups cream cheese, softened

½ cup butter, softened

1 tablespoon vanilla

1/2-3/4 cup raw honey


Mix flour with yogurt and cultured cream. Cover and leave for 12-24 hours in a warm place. Line a buttered 9-inch by 13-inch Pyrex pan with buttered parchment paper and coat pan and paper with flour (preferably unbleached).

Cream butter with sugar. Beat in eggs, baking soda, cinnamon, vanilla and salt. Gradually add flour mixture. Fold in pineapple (with juice), carrots, coconut and nuts. Pour into pan and bake at 300 degrees for about 2 hours. Let cool slightly and turn onto a platter or tray.

To make icing, place cream cheese, butter, vanilla and honey in food processor and blend until smooth. Generously ice the top and sides of the cake.


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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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