Sprouted Wholemeal Spelt Flour Carrot Cake

Method

  • Preheat the oven to 160C
     

  • Place the golden caster sugar, muscovado sugar and eggs in a large mixing bowl, it is easier if you can use a stand mixer (I use the kMix stand mixer)

 

  • Mix the sugars and eggs until light in colour

 

  • Gradually pour in the sunflower oil, if you add it slowly the mixture will not curdle and separate

 

  • Gradually add the flour, cinnamon, nutmeg, baking powder, bicarbonate of soda, sea salt, grated carrots, dried mixed fruit, walnuts, orange zest and juice of 1 orange

 

  • Keep mixing until all of the ingredients are incorporated evenly

 

  • Line and grease a square cake tin approx 21cms x 21cms

 

  • Pour in the cake mixture and place in the centre of the preheated oven and bake for 60 - 70 minutes. Check after 45 minutes and cover with foil if it is brown on top but not thoroughly baked

 

  • Once the cake is golden and firm to the touch remove from the oven and leave to cool in the tin for about 10 minutes before removing and leaving to cool completely on a cooling rack

 

  • Once cool prepare the topping by placing the icing sugar in a bowl and gradually adding the remaining orange juice until you have the desired consistency and drizzle over the icing

Ingredients 

      flour

 

  • 125g golden caster sugar

 

  • 125g light brown muscovado sugar

 

  • 200mls sunflower oil

 

  • 2 tsp ground cinnamon

 

  • 2 tsp ground nutmeg

 

  • 2 tsp baking powder

 

  • 1/2 tsp bicarbonate of soda

 

  • 1/2 tsp fine sea salt

 

  • 350g carrots, grated

 

  • 100g mixed fruit

 

  • 50g chopped walnuts

 

  • 50g chopped dried dates

 

  • Zest of 2 oranges

 

  • Juice of 1 orange (reserve the juice of the second orange for the topping!)

 

  • 4 eggs

  • 100g icing sugar

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