*A coordinator at the Manhattan Temple bragged about his carrot cake for months and we thought we would never taste it and that if we did it would be overrated – not so.\u00a0 He did bring it and it was amazing – delicious and flavorful.\u00a0 Truly worth the work.<\/p>\n
INGREDIENTS Whisk or beat cream cheese until it’s airy *A coordinator at the Manhattan Temple bragged about his carrot cake for months and we thought we would never taste it and that if we did it would be overrated – not so.\u00a0 He did bring it and it was amazing – delicious and flavorful.\u00a0 Truly worth the work. INGREDIENTS 3 cups whole wheat pastry […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/505"}],"collection":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=505"}],"version-history":[{"count":1,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/505\/revisions"}],"predecessor-version":[{"id":506,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/505\/revisions\/506"}],"wp:attachment":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/del>3 cups whole wheat pastry flour
\n2 cups sugar (I used 1 cup honey instead)
\n2 tsp cinnamon
\n1\/2\u00a0\u00a0\u00a0 tsp nutmeg
\n2 tsp baking soda
\n1 tsp baking powder
\n1 tsp salt
\n1 tsp vanilla
\n1 1\/2 cups coconut oil; (next time I might add 1\/2 cup applesauce too)
\n4 eggs, beaten
\n3 cups raw carrots, grated
\n1 cup raisins
\n1 cup walnuts
\n1 can of crushed pineapple (cg: included juice this time, but I have also drained it)
\nINSTRUCTIONS
\nWhisk or beat wet ingredients; Mix dry ingredients;
\nSlowly whisk in the dry mix to the whisked wet ingredients.
\nAdd carrots, nuts, raisins, pineapple.
\nPour mixture in greased and floured pan.
\nBake for 30 – 35 minutes. 350 degrees
\nNOTE: If you use beaters, do not beat too much because it will draw out the gluten which drys the cake.
\nCREAM CHEESE FROSTING: I adjust it each time.
\nNormally Two 8 oz packs softened cream cheese (I used 3 packs for this last cake)
\n2 to 3 cups powdered sugar.
\nTeaspoon vanilla (I used the inside seeds of two real vanilla beans)
\nPinch salt<\/p>\n
\nAdd sugar and beat 5 minutes
\nAdd vanilla and salt
\nNOTE: America’s Test Kitchen says if whisk by hand, it will prevent a runny frosting.
\n<\/del><\/p>\n","protected":false},"excerpt":{"rendered":"