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
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
250g/9oz mascarpone cheese
2-3 tsp vanilla extract
2 tbsp icing sugar, sifted
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.