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

(Print Recipe)

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.