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This February is Heart Health Month!  As we all know, food has a beautiful way of  bringing people together. The stories and memories behind the meals we prepare pull on our nostalgic heartstrings. In honour of Heart Health Month, we have asked our Ambassadors to share the recipes that make their heart happy, and we would love you to do the same. Share your photo, recipe and stories using #SPUDHAPPYHEART as we nourish our community together. 


When I think of a recipe that speak to my heart, I can’t help but think of my family back east. I had one of the dreamiest childhoods. My Dad loved to cook and entertain and my Mum loved to bake. My sisters and I would come home after to school to the smell of freshly baked delights pretty much every day. One of my all time favourites, still to this day, is my Mum’s carrot cake. I have made a few MEA tweaks along the way that I will share with you here:


Carrot Cake Recipe



For the cake:Carrot Cake

1¼ cups spelt flour

1 cup baking flour

3 teaspoons baking powder (*see note below)

1 teaspoon baking soda

4 teaspoons cinnamon

½ teaspoon nutmeg

1 teaspoon salt

½ cup (125g) applesauce

1 cup mylk

3 teaspoons vanilla – or more!

1 cup coconut sugar

½ cup melted coconut

2 cups grated carrots


For the frosting:

½ cup raw macadamia nuts (soaked, drained and rinsed)*

½ cup raw cashews (soaked, drained and rinsed)*

¼ cup almond milk

¼ cup maple syrup

2 tablespoons coconut oil

1 teaspoon vanilla

2 teaspoons fresh lemon juice

½ teaspoon salt




Preheat the oven to 350°F and grease a 9×13 baking pan.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.

Mix the dry ingredients into the bowl with the wet ingredients.

Fold in the carrots and stir until just combined.

Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting.

Make the frosting: combine all frosting ingredients into a high-speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of almond milk if necessary to get your blade moving.

Chill for at least 30 minutes before spreading to allow it to firm up a bit.

Store frosted carrot cake in the fridge.



*Make sure your baking powder is fresh in order for the cake to rise (since there aren’t eggs in the recipe). If your baking powder has been in the back of your pantry for too long it may be less effective.


**Soak your cashew and macadamia nuts for at least 3 to 4 hours, preferably overnight, then drain and rinse before using. I recommend using a very high speed blender (vitamix, blendtec, or similar) for this frosting. You can also use a good quality food processor, but I recommend soaking the nuts overnight so that your frosting will blend smoothly.


*** This cream cheese frosting is also awesome!





Jennifer Trecartin Brott

A Registered Holistic Nutritionist and founder of Vancouver-based nutritional consulting firm, My Edible Advice, Jennifer’s expertise and practice are rooted in an unwavering commitment: to empower individuals to reach their health and wellness goals by providing them with the tools to thrive.  Jennifer has developed a keen interest in gastrointestinal, prenatal, and oncology nutrition, and her breadth and depth of knowledge in these areas is reflected in her private practice. A maritime girl at heart and west coaster in home, Jennifer seeks solace where the mountains meet the ocean, and finds bliss in the bounty and buzz of a local farmer’s markets. She believes that health is happiness, and that to engage, enable, and empower her clients to live their best life is to do the very same for her.

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