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–+ servings

Spelt Flour Carrot Cake

4.9 from 16 votes
Serves: 12 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 1 + 1/2 cups spelt flour, or all-purpose flour
  • 2 cups grated carrots, about 3 large carrots or 4-5 thinner ones
  • 1/2 cup coconut sugar, or dark brown sugar
  • 1/4 cup maple syrup
  • 1/2 cup melted coconut oil (use refined for a neutral taste), or sub any neutral tasting oil
  • 1/2 cup unsweetened applesauce
  • 2 eggs, at room temp
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

CREAM CHEESE ICING

  • 8 oz cream cheese (dairy or dairy-free), I prefer whipped cream cheese
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1-2 tbsp non-dairy milk, as needed to thin

Directions

  1. Preheat your oven to 350 F.
  2. In a large bowl, whisk together the carrots, coconut sugar, maple syrup, eggs, coconut oil, applesauce and vanilla.
  3. In a separate bowl, mix together the spelt flour, baking soda, baking powder, spices and salt.
  4. Pour the dry ingredients into the wet, and mix together until well incorporated.
  5. Pour the batter into a parchment lined rectangular baking dish. Mine was around 9 x 13. You can also use a 9" cake pan, or loaf pan (note baking time adjustment below)
  6. Bake for about 35-40 minutes, until the top is firm to touch, and a toothpick comes out clean. If using a loaf pan, baking may be closer to 45-50 minutes.
  7. Once done, remove from oven and let cool completely before icing.
  8. Optional icing: whisk the cream cheese, maple syrup, non-dairy milk and vanilla in a small bowl until thick. I usually start off with 1 tbsp of milk and add more if needed.
  9. Spread over the cake using a spatula. Top with cinnamon and crushed walnuts (optional). The cake is best served at room temperature.
  10. If adding cream cheese glaze, keep refrigerated for up to 1 week. Without the glaze, keep at room temperature for up to 4 days in a cool place. If freezing, I suggest freezing prior to glazing and storing for up to 3 months.