Delicious spelt carrot cake

♥ I favor organic pure produce
♥ It may seem difficult to make but it is not I tell you! 🙂

Prep Time: 20 mins
Cook Time: 40-45 mins
Yields: 8


  • 120g wholewheat spelt
  • 120g fine spelt
  • 40g desiccated coconut
  • 1 tbsp cream of tartar or wheat and aluminum free baking powder
  • 1 tsp sea salt
  • 1/2 tsp clove (powder)
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 150g ground almonds (I grind mine slowly in my blender to flour)
  • 5-7 carrots (definately always buy organic carrots)
  • 150-200 ml coconut milk, almond milk or yoghurt
  • 190g coconut palm sugar
  • 3-4 eggs (depending on size)
  • 300g organic cream cheese or mascarpone (let sit at room temperature for an hour or so it becomes soft)
  • 110g organic maple syrup, agave or honey (more if you like, I like maple syrup the best)
  • 1/2-1 tsp bourbon vanilla-powder OR 1-2 tbsp fresh lemon juice


  1. THE CAKE:
  2. Take the cream cheese for the frosting out of the fridge!
  3. Heat your oven to 180 degrees Celsius.
  4. Mix together all dry ingredients.
  5. Grind the almonds slowly in your blender or food processor and add to the dry ingredients but keep one handfull to decorate with in the end.
  6. Cut your carrots to a few big pieces and grate finely in your blender or food processor.
  7. Add the carrots to the dry ingredients.
  8. Mix well eggs and sugar until quite fluffy and light. (I sometimes forget to and just mix everything together at the speed of lightning (always in a hurry! and the cake turns out fine anyway!:-)
  9. Add to the dry ingredients as well as the "milk" or yoghurt you want to use. Stir together but not too well so the dough won't become chewy!
  10. Put in one big ceramic (30*30 ca) mold or two small cake tins (around 24cm each). Bake for around 40-45 minutes if one big cake and 20-25 minutes if smaller ones.
  12. Whisk together the cream cheese/mascarpone, syrup and vanilla until smooth and lovely.
  13. Taste it and add some more syrup if you like and some love fresh lemon juice as well ... entirely up to you!
  14. Spread on your cake once it has cooled down and decorate with the ground almonds you set aside.
  15. Some love 50g soft butter instead of 50g of the cheese. It's your choice! :)
  16. ♥ Enjoy!

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