spelt carrot cake
I was in the mood to experiment and I was also craving carrot. I looked at a range of carrot cake recipes for inspiration and then got going on my own. I felt really good about this one and can’t wait to give it a go again. If you want to jazz it up a bit, feel free to throw some walnuts in and make some icing. I’m personally not too big on icing and tend to like plain things.
olive oil, to grease
3 small carrots, grated
1 cup wholemeal spelt flour
2 tsp gluten free baking powder
1/2 cup plain all-purpose gluten free flour
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp nutmeg
1/2 cup brown sugar
3/4 cup olive oil
1/2 cup honey
1 tsp vanilla essence
Preheat oven to 170°C. Grease a 20cm round cake pan lightly with oil, and line with non-stick baking paper.
Sift the flours, bicarbonate of soda, baking powder, nutmeg and cinnamon into a large bowl.
Put the brown sugar, oil, honey, eggs and vanilla in a separate bowl. Mix until combined.
Pour the wet ingredients into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.
Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before transferring to a wire rack to cool.