Kelp Carrot Cake

• 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.