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 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.