Carrot Cake
This is a never fail, super delicious carrot cake. It is dairy free, and as it contains only spelt flour, is wheat free.
- 3 1⁄2 c finely grated carrot
- 3 large Organic eggs
- 3⁄4 c Organic Sunflower oil
- 2 t ground cinnamon
- 1⁄4 t salt
- 1 1⁄2 c Organic Rapadura or Raw sugar
- 2 t baking soda
- 1 c Organic Spelt flour
- 1 c Organic wholemeal Spelt flour
Preheat the oven to 180° C.
Mix dry ingredients together in a large bowl. Break eggs into a small bowl and beat lightly. Make a well in the center of the dry ingredients, and add egg and oil, and mix through. Add grated carrot, then mix till combined. Bake in a greased, lined cake tin, for around 1/2 to 45 minutes, or when cake springs back when touched lightly in center.
Cool for 10 minutes before removing from tin.
Notes
Grating the carrots with a fine grater makes the carrots sweeter and more moist.
This cake works well with beetroot, or a combination of beetroot and carrot.
Pecans, sunflower seeds or pepitas may be added to mixture with the carrots.