Super Moist Spelt Flour Carrot Cake

"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."
 
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photo by Jubes photo by Jubes
photo by Jubes
photo by Jubes photo by Jubes
photo by Arleena R. photo by Arleena R.
photo by Raw for Fun photo by Raw for Fun
Ready In:
55mins
Ingredients:
8
Serves:
8
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ingredients

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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.

Questions & Replies

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  1. Sam b.
    Hi there, this recipe looks great :-) Could you please advise what size loaf tin you used as the one I have looks a lot bigger and I have had previous disasters when I have put too much mixture into a smaller tin or the other way around! Many thanks
     
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Reviews

  1. Raw for Fun
    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!!
     
  2. Lil_Mommy
    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.
     
  3. Jubes
    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
     
  4. Katie L.
    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!!
     
  5. Joanna W.
    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

  1. Arleena R.
    Nice and easy recipe, I tried it with adding banana and dates instead of carrots. Used vanilla instead of spices and coconut jaggery instead of sugar added a half cup of milk to get cake texture turned out moist fluffy and delicious
     
  2. Raw for Fun
    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!!
     
  3. Lil_Mommy
    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.
     
  4. Moyni
    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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