Total Time
55mins
Prep 10 mins
Cook 45 mins

I make this cake for my daughter who has a wheat intolerance. It's a beautiful moist cake and it's delicious by itself or iced with lemon cream cheese icing. You can replace the spelt flour for normal flour.

Ingredients Nutrition

Directions

  1. Whisk oil eggs and 3/4 cup of raw sugar in a large bowl.
  2. Stir in sifted combined dry ingredients carrot and nuts.
  3. Spoon batter into a greased lined tin (i use a loaf tin).
  4. Sprinkle with remaining raw sugar.
  5. Bake in preheated oven at 170°C for 40-45 minutes or until cooked.
  6. Cool for 5 minutes in the pan before removing.
Most Helpful

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!!

5 5

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.

5 5

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