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    You are in: Home / Recipes / Super Moist Spelt Flour Carrot Cake Recipe
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    Super Moist Spelt Flour Carrot Cake

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 06, 2013

      This was a great recipe. I substituted the canola oil for 3/4 cup coconut oil the sugar for 3/4 cup xylitol. I added 1 tsp vanilla and 1/2 cup pureed frozen pineapple and walnuts. I also added 1 tsp of baking soda rather than the 1/8 and made a birthday cake with mine and spread with cream cheese frosting and decorated with pecans. I would double the recipe to make a large sheet cake as my cake was a little flat dew to small batch, but delicious!!

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    • on May 03, 2010

      I thought that this was really good. My parents and kids liked it. I added 2 tsp of vanilla, used pumpkin pie spice instead of allspice, added two tsps of fresh ground flaxseed, used 1/2 cup of coconut oil (I don't ingest canola oil), 1/2 cup of applesauce, and chopped pecans. I baked 24 cupcakes for 25 minutes on 350 F.

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    • on October 09, 2011

      Reviewed for PAC October 2011- Great cake- easy to make, no electric mixer required and baked up beautifully. 5 stars from my family on taste too. The sugar on top gave a nice finish. I used spelt flour, but next time might try this cake with gluten-free flour so that I can try this cake too. Photo also to be posted

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    • on November 30, 2008

      Good cake! I'm hoping that some friends who can't tolerate wheat will be able to enjoy it. I also have a friend who doesn't eat dried fruit who might enjoy it too. I liked that it wasn't too sweet - I did use demerera sugar (do we have raw sugar in the UK?) The second tiime I made it I replaced the oil with prune puree (4oz pitted pruned with 3tbsp hot water, liquidised) - it changed the taste very slightly (a tough of treacle flavour perhaps) but still really really good.

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    Nutritional Facts for Super Moist Spelt Flour Carrot Cake

    Serving Size: 1 (150 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 584.1
     
    Calories from Fat 355
    60%
    Total Fat 39.4 g
    60%
    Saturated Fat 3.6 g
    18%
    Cholesterol 69.7 mg
    23%
    Sodium 71.7 mg
    2%
    Total Carbohydrate 53.2 g
    17%
    Dietary Fiber 5.4 g
    21%
    Sugars 29.1 g
    116%
    Protein 9.6 g
    19%

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