Wholegrain Carrot Cake Loaf (with an iced lemon glaze)

Hi y’all,

How is everyone?

Over here the clouds have arrived, the weather has cooled, the clothes aren’t as bright, the days are shorter, the sun sets earlier, cardigans have come out and yes, the last official day of summer was…..on Friday. 

I think I have been mentally preparing for this time up to the point that I am actually pretty excited about the coming autumn! So, I baked a cake that I thought would be appropriate for the change of season: carrot cake.

The carrots and the spices mixed with the nutty spelt flour produces such a lovely texture! The lemon glaze is the perfect light icing. Needless to say, let this be the first cake you make this autumn 🙂

Adapted from www.ohsheglows.com

Ingredients

  • 1.5 cups finely grated carrot, unpacked
  • 1 tbsp ground flax seed
  • 1/2 cup pure maple syrup
  • 3/4 cup almond milk (or other non-dairy milk)
  • 1/3 cup light extra virgin olive oil (or oil of choice)
  • 1.5 tsp pure vanilla extract
  • 1/2 tsp apple cider vinegar
  • 2 tsp freshly grated lemon zest
  • 1.5 cups whole grain spelt flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/4 cup walnuts, chopped
  • Lemon glaze: 1/2 cup icing sugar whisked with 1 tbsp fresh lemon juice (or to taste)

 Directions

1. Preheat the oven to 180 degrees C, and line a small loaf pan with greaseproof paper. Lightly grease the sides of the loaf pan and the paper. My loaf pans were very small so I was actually able to use 3 of them.

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Messy kitchen

2. In a medium bowl, mix together the grated carrot, ground flax, pure maple syrup, almond milk, oil, vanilla, vinegar, and lemon zest. Set aside for at least two minutes while you gather the dry ingredients.

3. In another large sized bowl, whisk together the spelt flour, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined. Now fold in the walnuts. Spelt is a very delicate flour so be careful not to overmix.  

4. Pour into the prepared pan(s) and bake for 40-45 minutes at 180 degrees C, or until a toothpick comes out clean. Cool for 10 minutes in the pan and then place loaf on a cooling rack.

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5. Drizzle the glaze just before serving.

The loaf will be quite short and dense because spelt flour does not rise much, but the flavour absolutely makes up for it!  I gave two of the loaves away and they were both received very well 🙂

Great news: the new camera has just arrived, I cannot wait to play with it.

Have a great week! 

 

 

 

 

 

 

 

 

 

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One thought on “Wholegrain Carrot Cake Loaf (with an iced lemon glaze)

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