Spelt Carrot Cake with Pecan Nuts and White Chocolate Frosting

It’s September, it’s a bit chilly outside and I’m sitting under a blanket drinking warm green tea while I write this post.

Can life get any more blissful?

I really don’t think so.


As you can imagine, since every other post of mine talks about how much:

  1. I love autumn.
  2. I hate summer.

I’m really liking life right now. I mean, I do also write many posts complaining about how stressed with university I am (which I’m not right now since, hello, I finished all my credits pretty much) and… Mmmm…. How badly I hate doing dishes? But yeah, the majority of my posts are about loathing summer and whatnot.

What a cool blog I write, don’t I? At least the recipes are good, I guess????

This is a really wonderful one, if I’m allowed to say so myself. Heck yes I am, I am my own boss. Let me throw what little is left of my humbleness off the window and say:

This cake is SO amazing.

I will say, though, if you’ve been reading my blog for long you’ll know that I… Mmmm… I have expressed my hatred for all things carrot cake many many times. But today, I’m a new person. Consuelo was born again, this time, a carrot cake lover.

Let me introduce you guys to the carrot cake which turned the ultimate carrot cake hater into a fangirl for all things carrot cake.

This one.

Anyway, let me tell you how it happened since I happen not to be in a massive rush for once (read: all my previous posts). Not that anyone actually reads these posts but hey, I’ll write them anyway.

So this whole carrot cake thing started with me doing an Instagram story poll asking what cake flavour would you all want to see on the blog soon.

(Little interruption to harass MmmmMm I mean, encourage you to follow my Instagram to see lots of cool recipes which I don’t post in here because I’m lazy and also loads of cat pics)

Cue the poll results: a 50% of you guys were asking for… dramatic drumroll… carrot cake.

I shiver.

Carrot cake? Do y’all actually want carrot cake of all things when you could actually have one, I don’t know, peanut butter-tastic chocolate cake??????

You’re all bananas.

Also, this is another interruption to cringe at how poorly my newly incorporated Spanish translator will translate that last sentence. 

“Son todos ustedes unos plátanos”

Anyway, back to the part where you’re all out of your mind: carrots belong(ed) on salad, not cake.

Boy, was I wrong. 

Here’s the thing, I consider myself to be a pretty terrible person overall, BUT I do like listening to my followers, so you bet I had to get in the kitchen and make the frigging cake. So I did. And while I was at it, I listened to all of the demands to get a:

  1. Naturally sweetened cake
  2. Which is also whole wheat

You’re welcome, here you have a cake which is not only made from 100% whole spelt flour and sweetened with applesauce (and a small percentage of coconut sugar), but absolutely moist, dense and delicious too.

Never in a million years would have I thought it would turn out so good, but here we are. Let me swallow my words. And another piece of cake while we’re at it.

Spelt Carrot Cake with Pecan Nuts and White Chocolate Frosting

Spelt Carrot Cake with Pecan Nuts and White Chocolate Frosting

Ingredients

  • 340g spelt flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoon baking powder
  • 100g coconut sugar
  • 1 tablespoon cacao powder
  • 80g light olive oil
  • 180g carrots
  • 260g applesauce
  • 50g almond milk
  • 3 flax eggs (or any other substitute)
  • 1 tablespoons vanilla extract
  • 150g pecans, chopped into small pieces
  • -
  • See notes for the frosting recipe

Instructions

  1. Preheat oven to 180ºC (375F).
  2. In a bowl, whisk together flour, baking powder, cinnamon, cacao and sugar.
  3. Grate the carrots, mix them with the oil, flax eggs, applesauce, oil, milk and vanilla.
  4. Incorporate the dry ingredients into the wet ones and stir until smooth.
  5. Add in chopped pecans and pour batter into a well greased loaf pan (a pan bigger than mine would be best, since I had some leftover batter)
  6. Bake for 40 minutes or until you insert a toothpick in the centre and it comes out clean. Enjoy!

Notes

The white chocolate for the frosting is made following this recipe of mine. Leave out the strawberry bits, however.

If you're reading this from Spain, applesauce can be bought in Mercadona (found at the baby food section).

https://earthlytaste.com/2019/09/spelt-carrot-cake-with-pecan-nuts-and-white-chocolate-frosting.html

I hope you enjoy it as much as I did!

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