Spiced Spelt Flour
Carrot Cake
Ingredients:
- 2/3 cup brown sugar
- 1/2 tsp pure vanilla extract
- 1/3 cup olive or avocado oil
- 2/3 cup orange juice or water
- 1 tbsp. cider vinegar
- 1 1/3 cups shredded carrot
- 2 cups Hockley Valley Premium Light spelt flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/8 tsp (a pinch) of sea salt
- 2 tsp baking powder
- 1 tsp baking soda
Frosting:
- 2/3 cup lard, or a solid fat of your choice
- 1/3 cup orange juice
- 1/2 tsp pure vanilla extract
- a pinch of salt
- 1/2 tsp ground cardamom
- 2 tsp ground cinnamon
- 1 tsp ground ginger
Instructions:
- Preheat the oven to 375F and line two 8-inch round cake pans with parchment paper.
- Add the brown sugar, vanilla, oil, orange juice, cider vinegar, and shredded carrot to a large mixing bowl and mix well.
- Add the Hockley Valley Spelt Flour, cinnamon, ginger, cardamom, sea salt, baking powder, and baking soda at once and mix until just combined.
- Divide the batter evenly into the two cake pans and smooth out using a spatula or spoon lightly dampened with cold water to prevent it from sticking.
- Bake on the center rack of your oven for 15 minutes, or until a toothpick or fork inserted in the center comes out clean.
- Let the cakes cool on a rack until they have come to room temperature.
- Whip all of the frosting ingredients together in a large mixing bowl until fluffy and smooth.
- Store in the fridge until ready to use.
- When the cakes have cooled, start by setting one out on your serving plate. Spread half of the frosting evenly on top, then repeat with the next layer of cake and frosting.
- Garnish with a generous sprinkle of cinnamon, ginger, and cardamom.
- Feel free to use orange segments to add some colour, as well as freshly shredded carrots. These garnishes are optional but add a beautiful pop of colour to the finished cake.
Serves: 8-10 slices.
Peanut free, nut free, dairy free, egg free, soy free, fish and shellfish free