Spelt Carrot Cake

By jeenikeen

This pan cake is moist and packed with the goodness of carrots, raisins and pineapple.

Ingredients

• Cream Cheese Frosting (optional):
• 2-1/3 cups spelt flour
• 2 tsp ground cinnamon
• 1-1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp ground nutmeg
• pinch salt
• 1-1/2 cups packed light brown sugar
• 3/4 cup 100% pure canola oil
• 1/2 cup orange juice
• 3 eggs
• 2 tsp vanilla
• 2 cups grated carrots
• 1/2 cup sweetened shredded coconut
• 1/2 cup golden raisins
• 1/3 cup crushed pineapple, drained
• 1/2 cup unsalted butter or margarine, softened
• 1/2 cup cream cheese, softened
• 1 cup icing sugar, sifted

Preparation

Step 1

Lightly grease a 13 x 9-inch baking pan.

In a large bowl, combine spelt flour, cinnamon, baking powder, baking soda, nutmeg and salt.

In a separate bowl, whisk together brown sugar, oil, orange juice, eggs and vanilla until well combined. Whisk in carrots, coconut, raisins and pineapple. Pour wet mixture over dry, whisking gently until thoroughly incorporated. The batter will be slightly runny. Pour into prepared pan.

Bake in centre of preheated 325°F oven for about 45 minutes or until the top of cake springs back when very lightly pressed.

Remove pan to wire rack to cool completely.

Cream Cheese Frosting:

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter with cream cheese until smooth and fluffy. Beat in icing sugar, 1/2 cup at a time, until frosting is smooth and spreadable. Spread over cooled cake.

(Note: Don't be tempted to cream the butter with the sugar first or the icing will be runny.)