Chocolate Carrot Cake and a Palm Shortening Giveaway

Half birthdays are a big deal around here. 

My mom celebrated mine.  And I have passed the tradition on, with a little help from my mommy still. 

Half a birthday card, half a dollar (in coins), half an envelope, half a piece of cake . . . you get it. 

But since becoming granola . . . one that that I have missed is icing to top off all of the celebratory food. 

Real icing.  Thick.  Rich.  Smooth.  Creamy.

Enter:  Tropical Traditions Palm Shortening.

Exit:  Crisco

Equals:  a happy Jodi . . . and cinnamon rolls with icing . . . .  and birthday cakes with loads of icing . . . and a few non-granola sprinkles. 

Anyone got a substitute for that?

But I digress . . . half-birthdays . . .

You see . . . Ezra’s 1/2 birthday kind of slipped by us this year . . . so we had a pretend 1/2 birthday celebration last week complete with cake, a special lunch, 1/2 of a present, and seeing slightly over 1/2 of his grandparents. 

To top all the fun off . . . he wanted . . .

Chocolate Carrot Cake

(I didn’t know it existed.  But it does.)

Ingredients

• 1 1/2 cups finely grated carrots
• 3/4 cup raw honey
• 1/2 cup Tropical Traditions Coconut Oil
• 1 cup boiling water
• 1 1/2 cups freshly ground sprouted whole wheat flour
• 1/2 cup unsweetened cocoa
• 1 teaspoon cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Directions

It is possible to have siblings help you create this moist and dense cake.  Just be in a patient mood.

I mean . . . have a lot of patience -- especially if you put a child in charge of grating the carrots. 

1. In a large mixing bowl, combine carrots, honey and coconut oil.
2. Pour water over the mixture.
3. Set aside, preferably out of reach of your dog’s long tongue or a hungry husband walking through the room who knows where the spatulas reside.
4. In another bowl, combine flour, cocoa, cinnamon, baking powder, and salt.
5. Add to the carrot mixture; mix well.
6. Pour batter into a lightly oiled 8" glass or stone square pan.
7. Bake at 350° for 35 minutes.

Now for the frosting . . .

Here is where I might disappoint you . . . I don’t have a recipe.  I just create.  Like an artist – a kitchen artist (doesn’t that sound glorious?!)

Don’t shoot me all of you who like to cool EXACTLY. 

Ingredients

• 1/2 cup – 1 cup palm shortening
• 1/4 – 1/2 cup honey or maple syrup
• 1/4 cup cocoa (I use Dutch-pressed from Frontier)
• 1 tablespoon vanilla

Directions

This is easy . . . mix it to the taste and consistency you like. 

Smile! 

Want to win some

Tropical Traditions Palm Shortening? 

It is a must in my kitchen! (I wonder if I can use it on the GAPS diet?)

RULES
Please, please, please . . .do not put more than one entry per comment. I will be using www.random.org to pick the winners.

Make sure you are logged in to Disqus or leave your email address in your comment.

All options are worth 1 entry.

(Mandatory) Click on the link and subscribe to the Tropical Traditions Newsletter.

1. Become one of my fans through Google Connect if you aren't already!
2. Buy something from Tropical Traditions. When they ask you how you heard about Tropical Traditions, list my sponsor id (5498794). I won't make any money off of this . . . but I will get a coupon for other Tropical Traditions products.) 
3. Tweet or blog about the giveaway and then come back and leave me the link.
4. “Like” Granola Mom 4 God on Facebook.

Remember, only #1 is mandatory. The rest of the entries are optional, but you MUST comment separately for each one.

The Fine Print: I will email you when you have won. You must respond within 48 hours.

Contest ends March 31, 2011 at Midnight

Author's Note: I was given this product to review from Tropical Traditions, and I do not have to return the product to the vendor. I was not paid for this post. All opinions expressed in this post are mine unless otherwise noted.