Biodynamic Seeds. > NEW! Biodynamic Scarlet Nantes Improved Carrot
NEW! Biodynamic Scarlet Nantes Improved Carrot

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Price: $3.25
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Wonderfully uniform, medium long, blunt tipped roots. Sweet and very juicy. Keeps its quality through a long season. Excellent storage variety.  Best yet!

30 seeds.

 
What is biodynamics?

Based on the spiritual insights of Rudolf Steiner, the biodynamic system encourages one to appreciate the earth as a coherent, living organism and be sensitive to and work with its cycles and needs.  Biodynamic agriculture combines the best traditional farming methods with up-to-date management to create a modern system that makes ecological sense.
 

Organic Carrot Cake

  • 2 1/2 Cups of Organic All Purpose Flour
  • 1 Teaspoon of Aluminum Free Baking Powder
  • 1 Teaspoon of Baking Soda
  • 1/4 Teaspoon Organic Allspice
  • 1 Teaspoon Organic Cinnamon
  • 1/2 Teaspoon Organic Nutmeg
  • Pinch of Cloves
  • 1/2 Teaspoon of Sea Salt
  • 14 oz. of Peeled Grated Organic Carrots (just buy a One Pound Package and figure that by the time you cut the tops, tips and grate you’ll have your 14 oz.)
  • 1 1/3 Cup of Unrefined Organic Sugar
  • 1/2 Cup of Brown Sugar (packed in)
  • 3 Large Organic Eggs
  • 1 1/4 Cup of Organic Canola Oil
  • 1/4 Cup of Plain Organic Yogurt
  • Optional-1Cup of Organic Walnuts or Pecans if you like nuts

Cream Cheese Frosting

  • 8 oz. of Organic Cream Cheese
  • 5 Tablespoons of Organic Unsalted Butter
  • 1 Tablespoon of Organic Sour Cream
  • 1 Teaspoon of Organic Vanilla Extract
  • 1 1/2 Cups of Organic Powdered Confectioner’s Sugar

Recipe for the Carrot Cake:

  • Set the oven rack to the middle of the oven and preheat to 350F
  • Take out a cake pan that’s either round (9″x3″ high) or square (13″x 9″)
  • Coat the baking pan with unsalted butter and dust with flour.
  • Place parchment paper on the bottom of the cake pan.
  • Take out a Large Mixing Bowl
  • Measure 2 1/2 Cups of Flour into the large mixing bowl
  • Measure 1 Teaspoon of Baking Powder into the large mixing bowl
  • Measure 1 Teaspoon of Baking Soda into the large mixing bowl
  • Measure 1/4 Teaspoon of Allspice into the large mixing bowl
  • Measure 1 Teaspoon of Cinnamon into the large mixing bowl
  • Measure 1/2 Teaspoon of Nutmeg into the large mixing bowl
  • Measure 1 Pinch of Cloves into the large mixing bowl
  • Measure 1/2 Teaspoon of Sea Salt into the large mixing bowl
  • Whisk together the dry ingredients.
  • Cut the tops and very tips of 16oz of Organic Carrots. Peel and Grate.
  • Add the Grated Carrots to the dry Ingredients in the large mixing bowl. Use a large wooden spoon to mix everything together to insure that the carrots get coated with the dry ingredients.
  • Take out your food processor
  • Add 1 1/3 Cups of Sugar to the food processor (do not start)
  • Add 1/2 Cups of Packed Brown Sugar to the food processor (do not start)
  • Add 3 Large Eggs to the food processor (do not start)
  • Add 1/4 Cups of Plain Yogurt to the food processor (do not start)
  • DO NOT ADD but just Measure 1 1/4 Cups of Canola Oil
  • Start the food processor and run for about 25 seconds
  • Now add in the Measured 1 1/2 Cups of Canola Oil slowly to the food processor while it’s running (through the addition port/spout)
  • After all the oil is added stop the food processor
  • Transfer the liquid ingredients into the large bowl containing the grated carrots and dry ingredients
  • Using the large wooden spoon mix everything together until everything is wetted and there is no evidence of dry ingredients to be seen
  • Optional: Add 1 Cup of Walnuts or Pecans (or a combination of both) at this time if you like nuts in your cake
  • Pour this mixture into the baking pan
  • Place in the oven when it reaches a temperature of 350F
  • Bake for 40-45 mins (until it passes the dry toothpick test (inserted it comes out clean))
  • Remove cake from oven. Let it sit in it’s pan on a cooling rack for about 30 minutes. After this time flip onto another cooling rack remove the parchment paper and let it cool completely.
  • Frost the cake when cooled

Recipe for the Cream Cheese Frosting:

  • Add 8 oz of Cream Cheese to an Electric Mixer Bowl
  • Add 5 Tablespoons of Unsalted Butter to an Electric Mixer Bowl
  • Add 1 Tablespoon of Sour Cream to an Electric Mixer Bowl
  • Add 1 Teaspoon of Vanilla Extract to an Electric Mixer Bowl
  • Turn on the Electric Mixer and combine
  • After these ingredients are combined slowly add the Powdered Confectioner’s Sugar to the Electric Mixer Bowl (mixer stopped). Then start the mixer to blending in. Do this 1/2 cup at a time until all the Powdered Sugar is blended in.
Enjoy!