Spelt Carrot Cake with cinnamon buttercream Icing


From time to time I crave the sweet, moist  texture of Carrot Cake, so I turn to this recipe which uses Spelt flour instead of Plain flour because of my wheat intolerance.  The real secret to the moisture of this cake is to allow it to cool completely in the tin.

carrot cake

For the Cake:

1 cup of granulated sugar

1 cup of white spelt flour

1 tsp of Bicarbonate of Soda

1/2 tsp of Salt

3/4 cup of oil

2 eggs

1 1/2 cups of grated carrot

1/2 cup of Sultanas

chopped, mixed nuts to taste

For the icing:

50g of margarine

Icing Sugar

1 tsp of hot water

1/2 teaspoon of cinnamon

A sprinkle of demerara sugar

A sprinkle of chopped nuts

Sieve flour, sugar, soda, salt and cinnamon together.  Stir in the oil.  Add the eggs, one at a time.  Add carrots, fruit and nuts.  Pour into 2 greased, floured 8″  tins. Bake @ 350 F/ 180 C for 30 mins.  Cool in pan.

Mix water and cinnamon into marge, add icing sugar 1 tsp at a time and blend until smooth, thick and creamy.  Add cinnamon.  Spread onto cooled cakes, using as filler also.  Sprinkle with nuts and sugar.


3 thoughts on “Spelt Carrot Cake with cinnamon buttercream Icing

  1. I’m really impressed with your writing skills and also with the layout on your blog. Is this a paid theme or did you customize it yourself? Anyway keep up the nice quality writing, it’s rare to see a nice blog like this one nowadays..


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