Wholemeal Spelt Carrot Cake Carrot
Intermed..
Mandy’s Wholemeal Spelt Carrot Cake tastes exactly like regular carrot cake; moist with roasted pecan nuts and a subtle hint of spices, all topped off with a tangy vanilla cream cheese frosting. But, spelt is more gentle on the stomach which is great if you are wheat intolerant, and the added bonus of the increase in fibre is always a good thing too! For more of Mandy’s recipes from her blog, What the Fruitcake?!
PREP IN
25 MIN
COOK IN
40 MIN
SERVE
10-12
Wholemeal Spelt Carrot Cake Carrot
Intermed..
PREP IN
25 MIN
COOK IN
40 MIN
SERVE
10-12
Introduction
Mandy’s Wholemeal Spelt Carrot Cake tastes exactly like regular carrot cake; moist with roasted pecan nuts and a subtle hint of spices, all topped off with a tangy vanilla cream cheese frosting. But, spelt is more gentle on the stomach which is great if you are wheat intolerant, and the add
READ MORE
Ingredients
- 300g golden granulated sugar
- 4 eggs
- 250ml light olive, sunflower or canola oil
- 1 tsp vanilla extract
- 190g plain white spelt flour
- 90g wholemeal spelt flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp salt
- 270g grated carrot (about 4-6 medium carrots)
- 250g pecan nuts, roasted & roughly chopped
- 450g full fat cream cheese, chilled
- 115g unsalted butter, softened
- 250g icing sugar, sifted
- 2 tsp vanilla extract or vanilla bean paste
FOR THE CAKE:
FOR THE CREAM CHEESE FROSTING:
Method
- 1. For the cake, preheat oven to 180°C (160°C fan assisted) / 350°F / gas 4 and line two 9" (23cm) round cake tins with parchment paper.
- 2. In a large bowl, whisk together sugar, eggs, oil & vanilla. Set aside. In a separate bowl, sift together dry ingredients.
- 3. Add dry ingredients to the sugar mixture and stir to mix. Fold in grated carrot and 200g of the pecan nuts.
- 4. Divide batter evenly between the two prepared baking tins. Bake for 35-40mins until a toothpick inserted comes out clean. Leave to cool in tins on wire rack for 15mins before turning out and leaving to cool completely.
- 5. For the cream cheese frosting, in a large bowl, beat cream cheese and butter together with an electric mixer until smooth. Add the icing sugar and vanilla then beat on low just until icing sugar is mixed in, then increase speed to maximum and whip until frosting is thick enough to hold its shape.
- 6. Tip: I find the best way to make cream cheese frosting is to treat it like it's cream. Keep the cream cheese chilled to start with then beat/whip it on high so that it thickens up beautifully just as it should.
- 7. To finish assembling the cake, carefully peel parchment off cakes and place one layer on your serving plate. Spread half of the cream cheese frosting over the layer, then place the second cake on top. Spread remaining cream cheese frosting over the top of the cake and sprinkle with the remaining chopped pecans.
- 8. Will keep well for up to 5 days in an airtight container in the fridge.
