This carrot cake is wonderful! It has a super moist crumb, is made with lots of fresh carrots, is high in fiber from fresh whole grain flour, and and it's finished off with a dreamy cream cheese icing. The best part is that it is also easy and versatile. You may choose to make it into cupcakes, round layered, Bundt, or even a very quick 9x13-inch cake- all you have to do is simply adjust the pan and baking time. This recipe is also versatile to suit your personal taste preferences- I prefer no nuts or raisins so the recipe is listed as such, but we've included many options as mix-in ideas.
Our Cinnamon Swirl Coffee Cake is a simple breakfast treat that packs in the fiber and nutrients first thing in the morning without sacrificing an ounce of deliciousness. We use our Dessert Berry Blend that includes four whole grains - wheat berries, barley, and the ancient grain spelt- to get our whole grain diversification off to a great start early. However, this cake would also be a delicious brunch addition or after dinner dessert. Truly, why limit yourself to just breakfast?
Our Unsifted Chocolate Cake uses our delicious Dessert Berry Blend to make 100% organic whole grain fresh flour! My favorite thing about this cake is the ease in which you can whip up a cake that everyone raves about. I love it so much more than before with conventional flour. It's also actually even fudgier if you frost it the day before and let the icing meld with the cake.