Go Back

Spelt Carrot Cake with a Lemon Cream Cheese Frosting

Course: Cake
Cuisine: British



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


  • 55g cream cheese
  • 55g butter
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla sugar
  • 100-200g icing sugar

Pink drizzle

  • Around 50g icing sugar
  • Couple of drops of food colouring
  • Water a little at a time


  • Pre-heat oven to 190°C (375°F) and grease/line a small springform tin (mine is 6 inch / 18cm).
  • Beat the oil and sugar until airy and light and then add the grated carrots. Beat in the eggs one at a time until well incorporated.
  • Combine the flour, baking powder, nutmeg and cinnamon and then add to the wet ingredients, mixing just until everything is well distributed.
  • Pour into the prepared pan and bake for around 35-45 minutes, just until an inserted skewer comes out clean. Remove from the oven and cool for a while before turning out onto a wire rack to cool completely.
  • For the frosting: beat the cream cheese, butter and lemon together until nice and fluffy. Add the vanilla sugar and 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 further decoration, pop the cake in the fridge for 15 minutes or so.
  • For the finishing touches: mix the icing sugar and food colouring and gradually add a touch of water a little at a time, until a drizzle consistency is reached. Drizzle over the top of the cake and decorate however you like. Enjoy!


  1. You can substitute the spelt flour with 130g regular (plain) flour.
  2. I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.