Naturally Sweetened Spelt Carrot Cake
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

Naturally Sweetened Spelt Carrot Cake

NUTRITION · PER SERVING50M COOK
CAL 34%·PRO 19%
CARBS 45G26% OF CAL
4G FIBER17G OTHER24G TOTAL SUGAR
FAT 55G73% OF CAL
35G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spiced carrot cake sweetened primarily with fruit and honey rather than sugar, with a cream cheese frosting. Moist and flavorful with warm spices and natural sweetness.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 260 g (2 ¼ cups) white spelt flour ( (or AP flour/ plain flour))
  • 100 g (1 cup) desiccated coconut
  • 1 ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 270 ml (1 cup + 2 tbsp) coconut oil, (melted (or vegetable oil))
  • 3 large eggs
  • 3 tbsp honey ((optional))
  • 200 g (2 packed cups) grated carrot
  • 226 g (8oz) crushed pineapple, (drained)
  • 110 g (1 cup) walnuts, (coarsely chopped)
  • 140 g (1 cup) raisins
  • Zest of 1 orange
  • 450 g (2 lbs) full fat cream cheese (or mascarpone)
  • 170 g (¾ cup) unsalted butter (, softened)
  • 60 ml (¼ cup) runny honey (or as needed)
  • 60 ml (¼ cup) pure maple syrup (or as needed)
  • 1-2 tsp fresh lemon juice
  • 1 tsp vanilla extract ((or paste))
  • Toasted coconut chips to decorate ((optional))
PREP
15M
SODIUM
429MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.