31 July, 2011

Carrot Oat Spelt Cake


Ladies and Gentlemen, may I present you my latest cold weather cake. Made entirely from ingredients that I found in  the house during our stay at the North Sea on one of the countless cold and rainy days. Mixed together without a proper measuring cup even. It turned out delicious: we had the cake warm straight from the oven, with a thick smear of cream cheese frosting and a warming cup of coffee in the afternoon.
The whole spelt flour works very well with carrot cakes. Its nutty flavor goes beautifully with the added nuts in  the cake. The oats add some extra nutrition. I made the cake again when my grandparents came to visit us. They are over 80 years old and had lots of cakes in their lives. They were impressed by my cake and I take that as a big compliment. The proportions of the ingredients in this cake are just perfect. I can imagine replacing the carrots by grated zucchinis and add some lemon zest or cocoa powder for flavor. What a  versatile and healthy recipe!
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CARROT OAT SPELT CAKE

3/4 cup whole wheat or whole spelt flour
1/4 teaspoon salt
1 teaspoon baking powder

1/2 cup old fashioned oats
1/2 cup boiling water
1/4 cup butter, roughly  chopped

1/3 cup palm sugar
2 eggs

1 1/2 cups coarse grated carrots
1/3 cup chopped almonds or walnuts

Cream Cheese Frosting
1/2 cup cream cheese
3 tablespoons maple syrup

Yields 1 loaf
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Preheat oven to 175C/375F. Line medium-sized loaf pan with parchment paper.

In a medium bowl, cover oats with boiling water. Place the butter on top of the oat water mixture so it will melt. Let stand for about 10 minutes to soak.

In another bowl, combine flour salt and baking powder. Set aside. Whisk the eggs lightly, then add the palm sugar and beat until mixture is fluffy. Add the egg mixture to the oat mixture and stir until combined. Now combine wet and dry ingredients. Fold in grated carrots and chopped almonds.

Transfer batter to prepared loaf tin. Bake for 40 minutes or until bake tester comes out clean. Let cool for 10 minutes in the pan, then take out. Let cool completetely on wire racks.

Just before serving, combine cream cheese and maple syrup until smooth. Apply frosting evenly on top of the cake. Ready to serve.

11 comments:

  1. Looks so yum ! i am gonna have to stop myself from looking at your blog during ramadan !! loved it !! will try the recipe for ramadan actually !! a lot of fibre !! love it

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  2. I'm craving cold & rainy and this cake!

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  3. simply AMAZING
    can't thank you enough...you are inspirational

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  4. Hi Anja!
    I'm quite a health freak and I LOVE to cook and bake healthy yummy foods and let me just tell you I absolutely love your blog! Your recipes are just so amazing and accessible and on top of that they're super healthy and appealing! I just want to cook 'em all! I guess you could say I'm quite addicted to your blog :P And just like ANDOOLA said, simply AMAZING. You are inspirational.
    xxoo, Mariana

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  5. Thanks guys. Your comments make my day. It's always very motivating to get feedback like yours.

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  6. I really love this carrot cake. It looks so yummy and its healthy and vegan to boot!

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  7. Just made individual loaves. Very moist, tasty & so so good:) will make it again soon!!!

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  8. thank you for posting a recipe with spelt! i am so excited to make this for my dad and son for easter!!!!

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  9. Hi Anja!

    So awesome to find your blog :D

    So following this recipe, I have only recently started baking with spelt flour, and i had a question for you!
    The cake does not look like regular cake. That is, it looks more ... raw? uncooked? moist? ... definitely not like you have in the picture! The first two times I assumed it was not baked long enough and left it in the oven 2+ hours! and yet, it looked the same. It does not rise as much, and looks 'wet'. I cook in a pyrex pan, could that be it? Is it that spelt flour looks different baked? Any help/hints you could give me would be very much appreciated!

    :)

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    Replies
    1. Hi Pesteh, wholewheat and spelt flour do look a bit more rustic than white flours. However, a 2 hour baking time would have burned my cake. Did you use the right temperature? Make sure you get the Celsius/Fahrenheit numbers right. I don't think the pyrex pan could be the reason for your disaster. Perhaps your baking powder has lost its rising abilities. That can happen when it's too old.

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  10. I used quinoa flakes instead of oats. Its amazing! I think I also put in up to 1/3 cup more flour as it seemed a little wet. May or may not needed it but turned out beautiful anyway. Thanks for the recipe!

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