Spectrum Organics premium Organic Virgin Coconut Oil is crafted from the finest organic coconuts available. Fresh from the shell, the coconut meat is quickly cold-pressed and left unrefined to preserve the natural nutritive essence of the coconut. With an intense natural aroma and the clean, slightly toasted flavor of fresh pressed coconut, this oil has 9g of medium chain triglycerides (MCTs). A natural source of energy, MCTs are more readily metabolized than long chain triglyceride fats.

Ingredients: 100% mechanically (expeller) pressed naturally unrefined virgin organic coconut oil.

Coconut Carrot Cake
Chef Gary Jenanyan

2 C brown sugar
1 C Spectrum Naturals Organic Coconut Oil
½ C butter
3 eggs, beaten
2 C whole wheat flour
2 teaspoon baking powder
1 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 C walnuts, chopped
1 teaspoon vanilla extract
1 C shredded unsweetened coconut
½ C carrots, peeled and grated

Mix together the brown sugar, Spectrum Naturals Organic Coconut Oil, butter and eggs. Blend together the flour, baking powder and salt. Combine the wet and dry ingredients. Fold in the remaining ingredients.

Grease a 9x13' cake pan with coconut oil. Fill the pan, approximately half full of batter. Bake one hour at 350 degrees or until a toothpick comes out just slightly coated. This is a moist and delicious cake.

Serving size:
One Cake