Go Back

Spelt carrot cake

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.
Print Recipe
Resting Time 4 hours
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Put the apple in pan, add a drop of water and cook, until soft, then purée. Set aside
  2. Beat the butter/margarine until creamy, then add the eggs one by one. Fold in the apple purée, grated carrots and raisins.
  3. Mix the flour, baking powder and spices in another bow, then gradually fold into the other mixture mass with a spatula. Don’t overmix!
  4. Line the base of a 20 cm cake tin with baking paper, then add the batter, spreading it out evenly.
  5. Bake in a preheated oven at 190°C for about 60 minutes or until an inserted skewer comes out clean.
  6. Cool it for 5 minutes in the tin, then transfer it to a wire rack.
  7. Decorate/glaze/ice the cake according to your liking.