Carrot Cake

A classic twist on a classic cake.  I have swapped white flour with wholegrain spelt flour for extra fibre and a wonderful nutty taste.  Spelt flour is made from an ancient grain which has a unique gluten structure which makes it easier to digest than modern wheat.  I have swapped the usual white caster sugar for unrefined light muscovado sugar which gives this cake a real depth of flavour and a unique richness

You will need….

2 x 20.5cm tins lined with non stick baking parchment, greased at the sides

200g wholegrain spelt flour
2 tsp baking powder
1 tsp bicarbonate of soda
200g unrefined light muscovado sugar
1 ½ tsp cinnamon
1 ½ tsp ground ginger
½ tsp ground nutmeg
½ tsp mixed spice
Grated zest of 1 orange
100g walnut pieces crushed
100g sultanas
3 large free-range eggs at room temperature, lightly beaten
1 tsp good quality vanilla extract
150ml cold pressed rapeseed oil
250g grated carrots unpeeled (2 large carrots)

Topping & Filling
180g low fat cream cheese
180g unrefined icing sugar, sifted
1 tsp good quality vanilla extract
1 tbsp fresh orange juice (from the orange you have zested)
Grated zest of 1 orange

To make
Makes 10-12 slices
  1. Preheat oven to 180/160(fan) Gas 4. Place the flour, baking powder, bicarbonate of soda, sugar & spices in a bowl and mix to combine.  Add the grated orange zest, crushed walnuts, sultanas and the beaten eggs, vanilla extract, rapeseed oil and grated carrots
  2. Mix to combine thoroughly and pour into your tins, trying to make them as even as possible! Bake in your pre-heated oven for 45-50 mins or until a cake tester or knife inserted comes out clean
  3.  Leave to cool completely in the tin
  4. In a separate bowl scrape out the cream cheese, then add the sifted icing sugar and very slowly add the vanilla extract and orange juice as you don’t want the mixture too wet as it needs to sit in the middle and on top of the cake. Finally stir in the orange zest.  Place in the fridge while the cake is cooling
  5. Once the cakes have cooled, spoon half the mixture on top of one of the cakes and then put the other cake on top and finish off with the rest of the icing 
  6. Decorate with orange zest and/or edible flowers 
  7. The cake will keep nice and fresh in an air-tight container for 5 days & is delicious with an afternoon cuppa

Nutritional Info
Per Serving 
585 kcal | 31.7g fat |  3.8g saturates |  58g carbs |  40g sugars |  5.8g fibre | 13.2g protein | 1.1g salt 

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