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Spelt Carrot Cake with a Lemon Cream Cheese Frosting

Course: Cake
Cuisine: British

Ingredients

Cake:

  • 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

Frosting:

  • 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)

Instructions

Cake:

  • 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.

Frosting:

  • 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.

Drizzle:

  • 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!

Notes

 
  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. 
 
Disclaimer:
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.