Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Super Moist Spelt Flour Carrot Cake Recipe
    Lost? Site Map

    Super Moist Spelt Flour Carrot Cake

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

    Sort by:

    • 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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    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
    Total Fat 39.4 g
    Saturated Fat 3.6 g
    Cholesterol 69.7 mg
    Sodium 71.7 mg
    Total Carbohydrate 53.2 g
    Dietary Fiber 5.4 g
    Sugars 29.1 g
    Protein 9.6 g


    Over 475,000 Recipes Network of Sites