Makes one 10-inch round cake

Dry Ingredients
3 1/4 cups spelt flour
2 cups Sucanat
1 Tbl baking soda
1/4tsp sea salt
3/4tsp cinnamon
1/4tsp ground all spice

Wet Ingredients
1 ¾ cups carrot juice
6Tbl safflower oil
2 Tbl raw apple cider vinegar
1tspvanila 1/3 cup ginger juice
1 1/2 cups carrot duff (the carrot pulp from juicing)
½ cup raisins

1.Preheat the oven to 350°F. Assemble a 9to10-inch springform pan with a piece of parchment covering the bottom. Juice enough carrots to get the1 ¾ cups juice needed. Capture the duff while juicing and set these aside.

2.In a large mixing bowl, sift together the dry ingredients. Add the Sucanat and mix well with a wire whisk. In a small mixing bowl, combine the wet ingredients and mix well with a wire whisk. Add the wet to the dry and mix well with a rubber spatula. Fold in the carrot duff and raisins.

3.Pour the batter into the spring form pan and bake at 350°F for 40 minutes and without opening the oven door, turn the heat up to 400°F and bake for an additional 40 minutes. Remove from the oven when a toothpick in the center comes out clean.

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