Spelt Flour Carrot Cake
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5.0
3 reviews
Excellent
Spelt Flour Carrot Cake
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Check out this tasty vegan spelt flour carrot cake with coconut frosting! Quick, easy, and bursting with flavor from freshly grated carrots. Ideal for any celebration!
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Ingredients
Carrot cake (Note 1):
- 400 g carrots about 4 ½ cups grated/14 oz, Note 2
- 250 g spelt flour 2 cups/ 9 oz, Note 3
- 100 g ground almonds 1 cup/ 3.5 oz, not almond flour
- 200 g granulated sugar 1 cup/ 7 oz
- 2 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon fine sea salt
- 75 g applesauce ⅓ cup/ 2.5 oz
- 120 ml neutral-tasting oil ½ cup canola, vegetable or grapeseed oil
- 2 tablespoons vegan milk almond, oat, soy
- 1 teaspoon vanilla extract
Coconut frosting:
- 1 can full-fat coconut milk only the solid part, Note 4
- 50 g powdered sugar ¼ cup/ 1.7 oz and up to 75 g/ ¾ cup/ 2.5 oz
- cinnamon to sprinkle on top of the cake
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Instructions
- Chill coconut milk: Remember to place the can of coconut milk in the refrigerator the day before making the frosting.1 can full-fat coconut milk
- Preheat the oven to 180°C/ 360°F. Grease and line the baking dish with parchment paper.
Carrot cake:
- Carrots: Peel and then weigh the needed amount of carrots. Grate them on the fine side of a box grater. Set them aside.400 g carrots / 14 oz
- Dry ingredients: Combine spelt flour, ground almonds, sugar, baking powder, cinnamon, and salt in a large bowl.250 g spelt flour / 2 cups/ 9 oz + 100 g ground almonds / 1 cup/ 3.5 oz + 200 g granulated sugar / 1 cup/ 7 oz + 2 ½ teaspoon baking powder + 1 teaspoon cinnamon + ½ teaspoon fine sea salt
- Wet ingredients: Add grated carrots, applesauce, milk, oil, and vanilla extract. Stir to combine using a spoon.75 g applesauce / ⅓ cup/ 2.5 oz + 120 ml neutral-tasting oil / ½ cup + 2 tablespoons vegan milk + 1 teaspoon vanilla extract
- Bake: Pour the mixture into the prepared baking dish. Bake for about 55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Cool: Let the spelt carrot cake cool completely in the pan.
Coconut frosting:
- Coconut cream: Gently open the coconut milk can without shaking it. Then, use a spoon to scoop out the thickened cream from the top, leaving the liquid behind in the can.
- Whip coconut cream: Beat the cream with an electric mixer for 30-40 seconds. Add the powdered sugar and beat again until fluffy, about 1 minute.50 g powdered sugar / ¼ cup/ 1.7 oz
- Frost carrot cake: Spread the coconut frosting over the cooled cake evenly.
- Sprinkle the topping with cinnamon. For a firmer frosting, refrigerate the cake for about 1 hour before cutting it into squares and serving it.
Equipments used:
Notes
- Measurements: I've tested the recipe using both metric and cup measurements, but I highly recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab) for precise results. Measuring grated carrots and flour with cups can vary greatly depending on how tightly or loosely you pack them. With a scale, you can ensure accuracy and consistency in your baking.
- Carrots: Use freshly grated carrots for optimal moisture; pre-shredded ones tend to be dry, affecting the cake's texture. You will need 14 oz/ 400g of peeled carrots. Due to their varying sizes, it's best to weigh them for accuracy. Grated, this should yield roughly 4 ½ cups, but it's better to measure precisely than to guess.
- Flour: To replace spelt flour with wheat flour, you can typically use a 1:1 ratio. However, since wheat flour absorbs less liquid than spelt flour, you may need to reduce the amount of liquid in your recipe slightly or use just a bit more wheat flour. I would add 1 tablespoon extra all-purpose flour to this recipe or leave out the milk.
- Coconut cream: Remember to refrigerate the coconut milk overnight. This chilling process separates the solid cream from the liquid. Reserve the liquid left in the can for other recipes like soups or curries.
Nutrition Information
Show Details
Serving
1square
Calories
314kcal
(16%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.04g
Sodium
215mg
(9%)
Potassium
174mg
(5%)
Fiber
5g
(20%)
Sugar
23g
(46%)
Vitamin A
5571IU
(111%)
Vitamin C
2mg
(2%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12large squares
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 314kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Sodium | 215mg | 9% |
| Potassium | 174mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 23g | 46% |
| Vitamin A | 5571IU | 111% |
| Vitamin C | 2mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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