Remember when I said I had a new favourite cake? Well I think I have found another new favourite. Actually… I cant decide which I like more so I shall call them equal favourites. You know, so as to avoid any allegations of cake discrimination?! This little beauty graced our countertop after a craving for carrot cake had me trawling the inter-web for that ‘perfect’ recipe. Something a little different, and something a little healthier than the usual ‘heavy on the sugar and oil’ variety. Then I came across this recipe and I stopped searching at once. It had all the right features of a good carrot cake. Moist, flavoursome and sweet. And not to mention pretty. And delicious! I am 100% certain that I will never use another carrot cake recipe again. Carrot and Coconut Spelt Cake (adapted from here) This is a delightful moist carrot cake, without being oil laden or loaded with sugar. I used spelt flour as the base, however you could easily make it with regular wheat flour or even gluten free by using a gluten free flour mix. As I made this cake on a warm day, after icing, I kept it in the fridge until 15 minutes prior to serving. This made it easier to slice without the icing melting.
- 3 large organic free-range eggs
- 1/2 cup vegetable oil
- 1 cup packed brown sugar
- 1/3 cup vanilla yoghurt
- 2 teaspoons vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 cups spelt flour
- 2 tsp baking powder
- 3/4 cup moist coconut flakes
- 1.5 cups grated carrot*
For the maple cream cheese icing
- 2 tbs butter (softened)
- 250g cream cheese (softened)
- 2-3 cups icing sugar (to taste)
- 2 tbs maple syrup
- 1/2 cup walnuts, chopped (for topping)
* I grated 4 carrots, then pulsed them in my food processor a few times to break them down a little more.
- Preheat oven to 180C. Line the base of a round spring form pan, and grease the base and sides.
- Beat the eggs, then add oil and sugar and continue to beat until fluffy. Add the yoghurt and vanilla and beat until combined.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg.
- Add the flour mixture to the wet ingredients in batches, and beat until combined.
- Add the carrot and coconut and stir until just combined.
- Pour into the prepared tin and bake for 40 minutes or until a skewer inserted comes out clean.
- Cool on a wire rack.
- When the cake has cooled completely, use a serrated bread knife to carefully cut the cake crossways in half. Place the bottom layer on a plate and spread with half of the cream cheese mixture. Top with the remaining cake layer and cream cheese, and sprinkle with chopped walnuts.
For the icing: Beat the butter until light and fluffy. Add the cream cheese and vanilla and beat until smooth. Add the icing sugar, a little at a time, and beat until smooth. Add extra icing sugar to taste. Chill in the fridge for 15 minutes before spreading onto the cake. In pictures… What about you? Are you a fan of carrot cake? Happy Baking :)