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.

Serves 10.

INGREDIENTS

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

3 eggs

1 tsp vanilla essence

METHOD

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.