Kelp Carrot Cake

Kelp Carrot Cake

INGREDIENTS
  • 3/4 pound carrots (8 medium carrots), peeled and shredded (about 2 ¼ cups)
  • ½ cup Atlantic Sea Farms Ready-Cut Kelp
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 3/4 tsp coarse salt
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 3 sticks unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup water
  • 2 cups chopped pecans 

*This cake is best with a cream cheese frosting.

DIRECTIONS

  1. Beat butter and sugars on medium until creamy. Add eggs, one at a time, beating in between. Add vanilla, carrots, and water. Reduce speed and add all dry ingredients and ½ the pecans (use the other half to decorate the outside of the cake).
  2. Divide batter between two 9 inch pans and bake at 350 degrees for about 30 minutes.
  3. After the cakes cool on wire racks, generously spread cream cheese frosting and nuts. 

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