Spiced Carrot Cake
- Spelt -
Before you begin
This spiced carrot cake is more-ishly delicious. As Spelt flour does not come in a self-raising version you will notice a larger than usual amount of baking powder. Self raising flour is plain flour with an added raising agent. Read more about flour types here.
Get Ready
Preheat the oven to 180 C.
lightly grease 18 cm (7 in) square cake tin.
For the cake:
150 ml sunflower oil, plus extra for greasing
125 g Wholemeal & 125 g White Spelt flour
3 1/4 tsp. baking powder
2 tsp. ground ginger
2 tsp. mixed spice
1/2 tsp. vanilla
150 g brown sugar
60 g walnuts, coarsely chopped
125 g carrots, grated
2 eggs
1 tbsp. milk
For the Topping:
50 g low-fat soft cheese, at room temperature
2 tsp. clear honey
1 tsp. lemon juice
Chopped walnuts, to decorate
As a variation you can batch bake smaller carrot cakes in paper cupcakes using a cupcake tin. This will enable you to store some frozen and keep them fresh for longer for another day.
This recipe makes between 17-20 cupcakes.
Mix and Bake
Mix the cake
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Combine all the cake ingredients in a large bowl.
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Mix well until thoroughly blended.
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Turn into the prepared cake tin and level the surface.
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Bake in a preheated oven at 180°C (160°C fan, Gas 4) for about 50 minutes until the cake is well risen, firm to the touch, and beginning to shrink away from the sides of the tin.
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Leave the cake to cool in the tin for a few minutes.
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Turn out on to a wire rack.
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Peel off the lining paper, and leave to cool completely.
Make the topping:
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mix together the cheese, honey, and lemon juice.
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Spread on top of the carrot cake.
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Sprinkle the walnuts over the top.
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Store the cake in the refrigerator until ready to serve.
