Spiced Spelt Flour Carrot Cake - Egg Free, Dairy Free, Nut Free, Soy Free
Warm tones, warm spices, earthy flavors; I’m ready for fall. In contrast to the summer’s Black Cherry Chocolate Spelt Cake, this season’s cake recipe is made to perfectly match your PSL, without the P. Shredded carrots are complimented by cinnamon, ginger, orange, and my personal favorite, cardamom. The aroma wafting from my oven was so heavenly.
I decided to make this cake egg-free by using cider vinegar in combination with more baking soda and baking powder. Growing up, my mom often made egg-free baked goods, especially in the fall, so it felt like a nice seasonal touch that would also please my many egg-allergic readers.
This cake is meant to be rustic and casual, so don’t get too caught up on creating a perfectly smooth frosted top. Imperfections and textures are what makes this beautiful cake shine.
peanut free, nut free, dairy free, egg free, soy free, fish and shellfish free
*Depending on what form of solid fat you choose. Butter, shortening, and vegan margarines all contain different ingredients so be sure to read all labels and use only what is allergy safe for you.
Ingredients for Spiced Spelt Flour Carrot Cake
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 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
Ingredients for Spiced Spelt Flour Carrot Cake Frosting
2/3 cup lard, or a solid fat of your choice
3 cups powdered sugar
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
How to make Spiced Spelt Flour Carrot Cake
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 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. I used 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.
