Spelt Flour Carrot Cake

Spelt Flour Carrot Cake

This recipe uses Jack Berry™ Wholegrain Spelt Flour from the Traditional range. Spelt is an Ancient Grain and is similar to wheat, it has a nutty, sweet flavour and is a good source of fibre and micronutrients. This recipe makes a lovely, light, moist carrot cake which is just as tasty with or without frosting.

Makes 1 x 8 inch cake – approx 12 servings

Ingredients

2 cups Wholegrain Spelt Flour

¾ cup light brown sugar (or sweetener)

1 tsp baking soda

2 tsp ground cinnamon

½ tsp ground allspice

½ tsp ground ginger

Pinch of salt

1 cup olive oil (or sunflower oil)

3 large eggs

3 ½ cups grated carrot

Frosting:

250g/9oz mascarpone cheese

2-3 tsp vanilla extract

2 tbsp icing sugar, sifted

Method:

Preheat oven to 180°C/350°F/Gas Mark 4. Line and grease an 8-inch cake tin and set aside.

Place the dry ingredients in a large bowl and mix together with a spoon.

In a separate small bowl, lightly whisk together the oil and eggs. Add the liquid mixture to the dry ingredients, and mix with a wooden spoon until fully incorporated.

Add the grated carrot and mix until just combined. Pour the mixture into the prepared cake tin.

Bake for 35 – 45 minutes, until the cake is well risen, golden and beginning to shrink away from the sides of the tin. A fine skewer inserted into the centre of the cake should come out clean.

Allow the cake to cool in the tin for a few minutes, then loosen the side of the cake from the tin with a small palette knife or a blunt knife, turn the cake out onto a wire rack and leave to cool completely.

Place the mascarpone cheese into a small bowl, add the vanilla extract and icing sugar and beat together. Spread evenly over the top of the cake. Store the iced cake in the fridge.

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest