Spelt Carrot Cake with a Lemon Cream Cheese Frosting









This recipe for spelt carrot cake first appeared on the Culinary Jumble in March 2017.

I love carrot cake, but this is the first time I’ve made one for the blog (in fact, it is actually years since I’ve made one at all).

I think this is probably mainly due to my kids not being able to get their heads around both the fact that carrots make superb cakes, and that there is the obligatory cream cheese in the frosting. I know. Who are these kids?



This spelt carrot cake is one I’ve made so many times. It was my eldest son’s first birthday cake, with a towering three layers. This is a more modest affair,  and has a small (18cm/7cm) single layer.

The recipe originates from a supermarket leaflet, but I have absolutely no recollection of which shop. That said, it is a very classic carrot cake recipe, with no twists or additional extras.

The cake is moist, soft and the hint of spices is amazing. Feel free to add walnuts or raisins, both of which I’ve used in the past.

I went with a traditional cream cheese buttercream but added a touch of lemon, which tasted delicious. I thought a carrot cake would be perfect for Easter, so I also drizzled over a little pink frosting and nestled a few candy eggs on top to finish off. However, there is no wrong time for a carrot cake. Wouldn’t you agree?



As mentioned, the cake is small, but is perfectly sized for an afternoon tea for the family (unless your kids are like mine, that is). The cake lasts really well and stays nice and soft for several days if kept in an airtight container.


If you are looking for more Easter recipes, you might like these:

Easter saffron wreath bread

Easter hot cross bun rolls

Mini simnel cakes



Spelt Carrot Cake with a Lemon Cream Cheese Frosting

Course Cake
Cuisine British



  • 125ml (½ cup) vegetable oil
  • 160g (¾ cup) sugar
  • 100g (3½ oz) grated carrots
  • 2 eggs (medium)
  • 120g (1 cup) spelt flour (see note 1)
  • 1 teaspoon baking powder
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon


  • 55g (2 oz) cream cheese
  • 55g (2 oz) butter
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla essence
  • 100-200g (1-1½ cups) icing/confectioners'/powdered sugar

Pink drizzle

  • Around 50g (¾ cup) icing sugar
  • couple of drops of food colouring (see note 2)
  • water (a little at a time)



  • Pre-heat oven to 190°C (375°F) and grease/line a small springform tin (mine is 7" / 18cm).
  • Beat the oil and sugar until airy and light.
  • Beat in the eggs one at a time until well incorporated.
  • Lastly, add the grated carrots and mix until combined.
  • Combine the flour, baking powder, nutmeg and cinnamon.
  • Add to the wet ingredients, mixing just until everything is evenly distributed.
  • Pour into the prepared pan and bake in the lower part of the oven for around 35-45 minutes, just until an inserted skewer comes out clean.
  • Remove from the oven and cool for a while before removing the sides, and turning out onto a wire rack to cool completely.


  • Beat the cream cheese, butter, lemon and vanilla together until nice and fluffy.
  • Add just enough icing sugar to achieve a thick, spreadable frosting.
  • Slather the frosting all over the cake. I went for a "semi-naked" look (if you can call it that when there's only one layer).
  • If you are adding a drizzle, pop the cake in the fridge for about 15 minutes before doing so.


  • Mix the icing sugar and food colouring (see note 2) and gradually add a touch of water a little at a time, just until a drizzle consistency is reached.
  • Drizzle over the top of the cake and decorate however you like. Enjoy!


  1. You can use spelt or regular flour for this recipe (just use the same amount).
  2. For this recipe, I did use food colouring, but prefer to use berry juice with some icing sugar to make a drizzle. You could use either. 
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 



Spelt Carrot Cake with a Lemon Cream Cheese FrostingSpelt Carrot Cake with a Lemon Cream Cheese FrostingSpelt Carrot Cake with a Lemon Cream Cheese Frosting

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