Spelt Carrot Cake Recipes
SUPER MOIST SPELT FLOUR CARROT CAKE
I make this cake for my daughter who has a wheat intolerance. It's a beautiful moist cake and it's delicious by itself or iced with lemon cream cheese icing. You can replace the spelt flour for normal flour.
Provided by Angel-mae cleopatr
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk oil eggs and 3/4 cup of raw sugar in a large bowl.
- Stir in sifted combined dry ingredients carrot and nuts.
- Spoon batter into a greased lined tin (i use a loaf tin).
- Sprinkle with remaining raw sugar.
- Bake in preheated oven at 170°C for 40-45 minutes or until cooked.
- Cool for 5 minutes in the pan before removing.
Nutrition Facts : Calories 584.1, Fat 39.5, SaturatedFat 3.6, Cholesterol 69.8, Sodium 71.7, Carbohydrate 53.3, Fiber 5.4, Sugar 29.1, Protein 9.7
SPELT CARROT CAKE
I avoid eating wheat for health reasons, so I modified a traditional carrot cake recipe to come up with this super moist carrot cake. I slice it and eat it with tea or milk, but it can be prepared into cake pans and frosted as well.
Provided by OrganiKiss Catering
Categories Dessert
Time 50m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- 2. In a large bowl, beat together eggs, butter, raw cane sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- 3. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, before cutting into squares or bars and eating it all up.
Nutrition Facts : Calories 267, Fat 18.3, SaturatedFat 8.8, Cholesterol 80.9, Sodium 363.9, Carbohydrate 25.3, Fiber 1.2, Sugar 23.4, Protein 2.3
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