Super Moist Spelt Flour Carrot Cake
photo by Jubes
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 cup canola oil
- 3 eggs, lightly beaten
- 1 cup raw sugar
- 1 1⁄2 cups spelt
- 1⁄8 teaspoon baking soda
- 1 teaspoon allspice (or nutmeg or cinnamon)
- 2 cups grated carrots, firmly packed
- 1 cup walnuts (or hazelnuts)
directions
- Whisk oil eggs and 3/4 cup of raw sugar in a large bowl.
- Stir in sifted combined dry ingredients carrot and nuts.
- Spoon batter into a greased lined tin (i use a loaf tin).
- Sprinkle with remaining raw sugar.
- Bake in preheated oven at 170°C for 40-45 minutes or until cooked.
- Cool for 5 minutes in the pan before removing.
Reviews
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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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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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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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I just made this tonight. I must say, it turned out amazing. I used 1/2 cup coconut oil and 1/4 cup plain yogurt instead of 1 cup canola oil, and a tad more than 1/2 cup coconut sugar instead of a whole cup of raw sugar. Also added a couple of tsp of baking powder. I didn't have any nuts so it went nut free but this tasty morsel is not missing a thing. Ate it warm with maple syrup drizzled over it. Very happy tummy!!
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I LOVED this recipe. I swiched for almonds as it is all I had , and the canola oil for real organic grass fed butter (equal amount).I used the pulp I had after juicing and I added like 1 cup of water as it felt a little bit dry with just the pulp. It came out GREAT. Thank you! My little one LOVED it too .
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Tweaks
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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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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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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.