Naturally Sweetened Spelt Carrot Cake
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Naturally Sweetened Spelt Carrot Cake
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This Naturally Sweetened Spelt Carrot Cake contains no sugar and in fact very little other sweeteners - a mere 3 tablespoons of honey. The sweetness comes from the carrots, crushed pineapple and raisins instead.
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Ingredients
For the cake
- 260 g (2 ¼ cups) white spelt flour (or AP flour/ plain flour)
- 100 g (1 cup) desiccated coconut
- 1 ½ tsp bicarbonate of soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 270 ml (1 cup + 2 tbsp) coconut oil, melted (or vegetable oil)
- 3 large eggs
- 3 tbsp honey (optional)
- 200 g (2 packed cups) grated carrot
- 226 g (8oz) crushed pineapple, drained
- 110 g (1 cup) walnuts, coarsely chopped
- 140 g (1 cup) raisins
- Zest of 1 orange
For the frosting
- 450 g (2 lbs) full fat cream cheese or mascarpone
- 170 g (¾ cup) unsalted butter , softened
- 60 ml (¼ cup) runny honey or as needed
- 60 ml (¼ cup) pure maple syrup or as needed
- 1-2 tsp fresh lemon juice
- 1 tsp vanilla extract (or paste)
- Toasted coconut chips to decorate (optional)
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Instructions
Make the cake
- Preheat the oven to 180C | 350F. Grease 2x23cm/9in or 3x20/8in cake pans and line with baking paper.
- Combine the flour, baking powder/ soda, salt, spices and coconut in very large bowl and mix together to combine.
- Mix the oil and eggs in a measuring jug and pour into the flour. Mix together with a wooden spoon.
- Add the honey, carrot and pineapple and mix once more until all the ingredients are well combined and no dry pockets lurk anywhere.
- Add the raisins and walnuts and fold into the batter.
- Divide into your prepared cake tins and level. Bake for 35-40 minutes if you are making 3 layers and 45-55 if you are making two. The cakes are ready when firm on top and a skewer inserted into the centre of each comes out clean.
- Turn out of the tins carefully and cool on a wire rack.
Make the frosting
- Beat the cream cheese and butter together for several minutes until completely smooth.
- Add the honey and vanilla extract and beat together. Slowly add the maple syrup keeping an eye on the texture of the frosting. You want the frosting to be able to hold soft peaks.
- You can keep adding more honey, very gradually, if you want to increase the sweetness but be careful the frosting doesn't become too runny. Chill for a couple of hours before filling and frosting the cake.
Assemble the cake
- Sandwich the layers with a generous amount of frosting and give it a quick crumb coating. Chill for an hour and then add a final layer of frosting.
Nutrition Information
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Calories
724kcal
(36%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
60g
(92%)
Saturated Fat
40g
(200%)
Trans Fat
1g
Cholesterol
113mg
(38%)
Sodium
491mg
(20%)
Potassium
377mg
(11%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
3715IU
(74%)
Vitamin C
11mg
(12%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 724 kcal
% Daily Value*
| Calories | 724kcal | 36% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 60g | 92% |
| Saturated Fat | 40g | 200% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 491mg | 20% |
| Potassium | 377mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 3715IU | 74% |
| Vitamin C | 11mg | 12% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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