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.
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).
Divide batter between two 9 inch pans and bake at 350 degrees for about 30 minutes.
After the cakes cool on wire racks, generously spread cream cheese frosting and nuts.
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