Maple Walnut Carrot Cake!

I particularly like rainbow carrots because of the taste and beautiful colors they portray.

This Maple Walnut Carrot Cake is a great recipe to try with your fresh carrots from the garden or just purchased carrots from your Local Farmers Market.

Maple Walnut Carrot Cake

Ingredients: 

1 C. Maple Syrup

2/3 C. Maple Sugar

1/2 C. Olive Oil

4 large eggs

2 C. Whole Wheat pastry flour

2 t. Baking Powder

2 t. Cinnamon

1/4 t. ground ginger

3 C. grated Organic Carrots

1/2 C. chopped Walnuts and raisins

Preheat oven to 350 degrees F.  Grease and flour 2 8" round cake pans

Blend together syrup, sugar and oil.  Add eggs one at a time.  Gradually add flour, baking powder, cinnamon and ground ginger. Stir in carrots.  Add nuts and raisins.

Pour into 2 8' round cake pans.  Bake for 45 minutes.

Cool completely before frosting with Maple Cream! 

Carrots and flowers is a great combination in my garden. The carrots support the agrostemma! This graceful flower is botanically known as Agrostemma githago. More commonly called "Corn Cockle". The original native form of this beautiful spring flower derived its name from early farmers who tried to keep it from growing in their fields.