Spelt carrot cake
Background
This Spelt carrot cake contains no sugar or wheat flour, so it’s ideal treat as part of a health-conscious diet. It is especially suitable for young children, as it’s not only sugar-free but contains whole grains, vegetables and fruits. The egg can be replaced with flax- egg, so the cake can easily be vegan.
Ingredients
- ½ cup of soft butter or dairy-free margarine (about 100g)
- 3 eggs, lightly beaten
- 1 cup raisins
- 1 cup grated carrots
- 1 cup peeled apples, cut into small cubes
- 2 cups of spelt flour or gluten-free flour
- 2 tsp baking powder
- 1 tsp ground nutmeg
- 2 tsp ground cinnamon
- ½ tsp salt
Instructions
- Put the apple in pan, add a drop of water and cook, until soft, then purée. Set aside
- Beat the butter/margarine until creamy, then add the eggs one by one. Fold in the apple purée, grated carrots and raisins.
- Mix the flour, baking powder and spices in another bow, then gradually fold into the other mixture mass with a spatula. Don’t overmix!
- Line the base of a 20 cm cake tin with baking paper, then add the batter, spreading it out evenly.
- Bake in a preheated oven at 190°C for about 60 minutes or until an inserted skewer comes out clean.
- Cool it for 5 minutes in the tin, then transfer it to a wire rack.
- Decorate/glaze/ice the cake according to your liking.
Categories
- Meal Type: - Bake - Cakes - Dessert - Everyday - Snacks
- Cuisines: - Italian
- Occasions: - Afternoon Tea - Anniversaries - Easter - Kid's Party - Mothers Day - Parties - Picnic - Sunday Lunch
- Ingredients: - Dried Fruits - Roots & Bulbs
- Health and Diet: - Dairy Free - Gluten Free - Nut Free - Sugar Free
- Skill Levels: - Easy
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