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.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk oil eggs and 3/4 cup of raw sugar in a large bowl.
  2. Stir in sifted combined dry ingredients carrot and nuts.
  3. Spoon batter into a greased lined tin (i use a loaf tin).
  4. Sprinkle with remaining raw sugar.
  5. Bake in preheated oven at 170°C for 40-45 minutes or until cooked.
  6. Cool for 5 minutes in the pan before removing.

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