Have a hankering for Carrot cake? It’s one of Jacquie’s favorites, too.

If you are a carrot cake lover, you are in great company. This cake is consistently the most-asked-for at Jacquie’s Café.

“We make at least 10 of these 4-layer cakes every week,” says Jacquie. Not only is this cake super moist and rich, it’s also got some pretty nice redeeming qualities.

For instance, Jacquie uses all natural, organic ingredients, most of them Indiana-born. The eggs are often from our own Finley Creek chickens (or those from a nearby cage-free farm). The flour is organic with no additives.

The carrots and cream cheese are all organic and from an Indiana farm. The coconut is non-processed, unsweetened, and comes from a U.S. farm. Even the cinnamon is sustainably grown!

Here is the secret recipe for Jacquie’s amazing 4-Layer Carrot Cake. Blend together:

•  2 cups organic non-bleached flour (or 1 cup wheat flour, 1 cup almond flour)
•  1 1/2 cups sugar + ½ cup organic Indiana-grown honey
•  2 teaspoons ground organic cinnamon
•  1 teaspoon baking soda
•  1/2 teaspoon salt
•  3 large Indiana-farmed eggs, room temperature

Now add, slowly:

• 1 ½ cups warmed virgin coconut oil
• 2 cups finely grated Indiana young carrots
• 1 teaspoon pure organic vanilla extract
• 1 cup crushed pineapple (let drain in a colander)
• 1 cup fresh shredded non-sweetened organic coconut
• 1 cup chopped pecans (NOTE: Jacquie roasts them in the oven first in a pan to make them even tastier!)
  

Directions:

In a large bowl, combine flour with sugar, cinnamon, baking soda, and salt. Add the eggs, oil, carrots, and vanilla slowly. Beat until combined.

Then stir in pineapple, coconut, and nuts.

Pour evenly into 4 coconut oil-greased baking pans.

Bake at 350° for 45-55 minutes or until a toothpick inserted in the centers come out clean. Cool on a wire rack.

CREAM CHEESE FROSTING:

• 6 ounces Traders Point cream cheese, softened
• 6 tablespoons Traders Point butter, softened
• 3 cups confectioners' sugar
• 1 teaspoon organic pure vanilla extract
• Sprinkle additional toasted pecans on top

Beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost each cake layer. Sprinkle with additional toasted nuts on top. Store in the refrigerator until 15 minutes before serving.

Impress your guests! Or – simply head over to Jacquie’s Café and treat yourself!