This moist, naturally-sweetened carrot cake is laced with walnuts and topped with whipped cream cheese frosting sweetened with maple syrup.
Preheat the oven to 350. Prepare two round 8-inch cake pans by buttering each and lightly dusting them with flour. Take the cream cheese and butter out of the fridge to soften for the frosting.
Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a separate bowl, beat sugar, oil, applesauce, and vanilla. Add eggs one at a time, mixing after each. Add dry ingredients to wet, stirring just until they’re combined. Fold in carrots and nuts.
Fill each pan with batter and bake for 25-30 minutes. The cakes are done when a knife inserted comes out clean, and the cakes begin to pull away from the sides of the pan. Cool pans on a wire rack for 10 minutes, then turn the cakes out to cool completely.
If you're grinding your own wheat in a grain mill, use the “pastry” setting. If you can't find them in your grocery store, you can buy many of the ingredients for this cake online:
Recipe from RichlyRooted.com