Layered Brown Sugar Spelt Carrot Cake (with Lemon Cream Cheese Frosting)
Servings: 10 slices
Ingredients
Cake:
- 250ml (1 cup) vegetable oil
- 200g (1 cup) brown sugar
- 200g (7 oz) grated carrots (see note 1)
- 4 eggs (medium)
- 240g (2 cups) white spelt flour (see note 2)
- 2 tsp baking powder
- ½ tsp nutmeg
- 1 tsp cinnamon
Frosting:
- 200g (3½ oz) cream cheese
- juice of half large lemon (around 2 tbsp)
- 50g (3½ tbsp) butter
- 350g (3 cups) icing / powdered sugar (see note 3)
Decoration:
- lemon zest & lemon slices
Instructions
Cake:
- Preheat oven to 175℃ (350°F) and grease/line two small springform tins (mine are 7" / 18cm).
- Beat the oil and sugar together until light and airy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Stir in the grated carrots until combined.
- In a separate bowl, whisk together the flour, baking powder, nutmeg, and cinnamon.
- Add the dry ingredients to the wet mixture, mixing just until evenly distributed.
- Pour the batter into the prepared tin and bake for 35-40 minutes, or until a skewer inserted in the centre comes out clean.
- Remove from the oven and allow to cool slightly before removing the sides of the tin. Turn out onto a wire rack to cool completely.
Frosting:
- Beat the cream cheese, butter, and lemon juice together until fluffy.
- Add just enough icing sugar to achieve a thick, spreadable consistency. If you like, you can pop in the fridge to firm up a little, rather than add more icing sugar.
Assembly:
- Turn one of the cakes upside down and top with half of the frosting.
- Place the second cake on top and add the remaining frosting, smoothing out to the edges.
- Sprinkle with a little lemon zest and lemon slices.
- Slice and enjoy!
Storage:
- For any cake leftover, cover, and store in the fridge. Eat within a couple of days. It also freezes so well (even the frosting). Simply cover individual slices with clingfilm and place in a ziplock bag.
Notes
I have converted grams to cups/ounces/tablespoons using online converters. While I have no reason to believe they are inaccurate, please be aware that I have not tested this recipe with imperial measurements.
- This was the weight of carrots after they were peeled and grated.
- You can use all-purpose (plain) flour. Just use the same amount as mentioned.
- You might need a little less or more icing (powdered) sugar to reach your desired consistency.
