Sign upLog in

Carrot Cake with Spelt Flour

Recipe from:
Cakes are never healthy, so we will not pretend like this one going to be. However, some cakes may be healthier than others. This recipe uses spelt flour (believed to be more nutritious) and quark (a low fat cheese). You also have the option of adding less sugar. We are firms believers that a good cake may not necessarily need tonnes of sugar to be delicious.
Carrot Cake with Spelt Flour

110g or 1/2 cup unrefined sugar

120ml or 1/2 cup sunflower oil

250g or 1 cup Quark (substitute: cream cheese, Mascarpone cheese)

2 eggs

250g or 1 1/2 cups spelt flour

2tsp baking powder

1tsp bicarbonate soda

Pinch of vanilla salt

1tsp bicarbonate soda

100g or 1/2 cup of raisins

3 medium grated carrots

50g or 1/3 cup of desiccated coconut

The Icing

300g or 1 1/2 cup icing sugar
100g 1/2 cup unsalted butter
50g or 1/3 cups Quark
1tbs honey

Preheat the oven to 180C/160C or 356/320F fan/ gas 4.

Whisk together the sugar and oil, add to this the eggs then Quark.

Next, add all the other dry ingredients followed by the raisins, carrot and coconut.

Stir well and pour into a small, deep lined baking tin around 20cm/8in, or cased muffin tin.

Place on the middle shelf of the preheated oven for 30-40 mins until golden and a wooden skewer inserted into the middle of the cake comes out clean.

Once the cake or muffins have cooled, sieve the icing sugar into a mixing bowl then add the Quark, the butter and honey and mix well until smooth.

Top your cake or muffins with the icing