Since I have been experimenting with Spelt flour in bread-making, I have enjoyed the moorish, nutty kind of flavour that spelt brings. Of course, I had to try it with another recipe that begs for depth. Bring on the Carrot cake! It seems spelt will add depth to chocolate cake as well (that's a hot tip).
Wholesome Spelt Carrot Cake Recipe
Ingredients
1/2 cup of white spelt flour (I used Macro organic from Woolworths)
1/2 cup of wholemeal spelt flour
1/2 cup brown sugar
1/3 cup extra virgin olive oil
1 tbs golden syrup
1tsp of bicarb soda
1/2 tsp ground cinnamon
2 carrots peeled and grated
2 eggs (can substitute for 2 heaping spoons of plain yoghurt or coconut yoghurt)
1/3 cup almond milk (or any milk you prefer)
1 tsp apple cider vinegar
Method
1. Pre-heat oven to 160 degrees celcius. Grease a 15cm cake pan and line with baking paper.
2. Mix together the brown sugar, oil, eggs (or yoghurt), milk, apple cider vinegar, and golden syrup.
3. In a separate large mixing bowl, mix together the flours, cinnamon and bicarb soda.
4. Add the wet mix into the dry mix and mix thoroughly, before adding the grated carrot.
5. Pour into the cake pan and bake for about 1 hour, making sure the middle is cooked by inserting a skewer and removing to show a clean tool. The top of the cake will be solid and browned. Turn out after 5 mins and cool on a cake rack.
Store in the fridge for about a week in a sealed container.
That's right, I didn't ice mine! Feel free to add any type of icing or cream cheese if your wish but our family doesn't really ice cakes often. I did make a delicious cashew based icing for my low-sugar, Spelt Banana Breakfast Donuts that would be perfect for this!
Intolerance swaps:
EGG FREE: Swap 2 eggs for 2 heaped tablespoons of yoghurt (coconut plain or diary plain).
GLUTEN FREE : Swap spelt flour for the same amount in a gluten flour SR flour (I use Well and Good).
EVEN LOWER SUGAR - Swap brown sugar for Lokanto Golden Monkfruit sweetener, and remove golden syrup.
