Spelt Flour Carrot Cake
Spelt flour carrot cake is here to satisfy all your carrot cake cravings! I’ve always been a fan of carrot cake, so I’m excited to finally share a recipe of my own. It’s made with spelt flour, sweetened with coconut sugar + maple syrup, and is the only healthy carrot cake recipe you need this fall!
It’s deliciously sweet, dare I say moist, and topped with the best maple cream cheese glaze.
Months ago I shared a recipe for carrot cake oatmeal bars. While I love that recipe, I wanted to create a recipe that was more cake like. I’ve tested this one 3 times, and it’s definitely going to be a year-round staple.
I grew up in a family that always had something sweet in the morning. My mom would always enjoy a slice of homemade cake with her coffee, so I wanted to create a healthier cake recipe, and this one was such a hit!
I love using spelt flour in place of flour because its higher in fiber and protein, has a mildly nutty flavor, and provides essential nutrients like iron, magnesium and zinc.
The cake gets most of its moisture from the applesauce. Applesauce is a great addition to recipes when you want to cut back on the fat, but it also adds a little bit of sweetness without needing to add more sugar.
The glaze can be made dairy-free if you sub a vegan cream cheese, and this cake is freezer friendly too!
For a nut free versions, just leave out the chopped walnuts!
Other baked goods to try:
Gluten-free Apple Date Honey Cake
Walnut Carrot Cake Muffins
Gluten-free Pumpkin Pie Bars
Spelt Flour Carrot Cake
Ingredients
- 1 + 1/2 cups spelt flour, or all-purpose flour
- 2 cups grated carrots, about 3 large carrots or 4-5 thinner ones
- 1/2 cup coconut sugar, or dark brown sugar
- 1/4 cup maple syrup
- 1/2 cup melted coconut oil (use refined for a neutral taste), or sub any neutral tasting oil
- 1/2 cup unsweetened applesauce
- 2 eggs, at room temp
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
CREAM CHEESE ICING
- 8 oz cream cheese (dairy or dairy-free), I prefer whipped cream cheese
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1-2 tbsp non-dairy milk, as needed to thin
Directions
- Preheat your oven to 350 F.
- In a large bowl, whisk together the carrots, coconut sugar, maple syrup, eggs, coconut oil, applesauce and vanilla.
- In a separate bowl, mix together the spelt flour, baking soda, baking powder, spices and salt.
- Pour the dry ingredients into the wet, and mix together until well incorporated.
- Pour the batter into a parchment lined rectangular baking dish. Mine was around 9 x 13. You can also use a 9" cake pan, or loaf pan (note baking time adjustment below)
- Bake for about 35-40 minutes, until the top is firm to touch, and a toothpick comes out clean. If using a loaf pan, baking may be closer to 45-50 minutes.
- Once done, remove from oven and let cool completely before icing.
- Optional icing: whisk the cream cheese, maple syrup, non-dairy milk and vanilla in a small bowl until thick. I usually start off with 1 tbsp of milk and add more if needed.
- Spread over the cake using a spatula. Top with cinnamon and crushed walnuts (optional). The cake is best served at room temperature.
- If adding cream cheese glaze, keep refrigerated for up to 1 week. Without the glaze, keep at room temperature for up to 4 days in a cool place. If freezing, I suggest freezing prior to glazing and storing for up to 3 months.
Thank you, Melody! I’m happy to hear you enjoyed it 🙂
I’ve followed you on Instagram for a while and decided to make this for my boyfriend’s family this weekend and they LOVED it!! Perfectly moist and sweet. I baked it in a 10” cake pan for 30 minutes and it was perfect. Can’t wait to keep trying your recipes!
Thank you for your kind review, Ciara! I’m so happy to hear everyone enjoyed it 🙂