Mar 20, 2013

Carrot cake w/whole spelt

More like a bread, but still a cake. Not too sweet, not too moist. Not Paula Dean's style rich carrot cake, but a delicate, light Italian kind. You can taste carrots thanks to the lower sugar content of the cake. I like that.
I cut baking powder amount in half. And I substituted half of the total flour amount with spelt flour. Carrot and grain tastes go hand in hand, earthy and lightly sweet. I had my first piece of the carrot cake just plain. Not bad. But the cake came alive when I spread confiture on top (sour cherry). Everybody joined at the table. We couldn't get enough of it. Hania was covering it with raspberry jam and sugar. Julian was making second coffee. Suddenly, our afternoon snack turned into a feast! 
The cake is very easy and fast to make. The biggest work is grating the carrots, grating them finely. But it's only two big carrots. I wasn't even thinking about adding more, for two reasons. I had enough grating and I drink carrot juice regularly. 

Recipe adapted from Giallo Zafferano

time: 15 min preparation + 40 min baking = 55 min


300 g (11 oz)/ 2 big (20mc/8inch) carrots
3 eggs
180 g (3/4 cups + 2Tablespoons) sugar
1 teaspoon vanilla extract
150 g (1 cup) regular flour
150 g (1 1/4) spelt four
50 g (1/3 cup) almond meal
2 teaspoons (8 g) baking powder
90 g (1/2 cup) sunflower oil


Preheat oven to 180C/350F (fan forced function). Butter and dust with flour (extra flour) a round 24cm/9inch baking form.

Peal and grate carrots using a fine grater. With a strainer and a spoon, squeeze juices out of grated carrots. 

In a medium bowl, sift together flours, almond meal and baking powder. Add carrots, blend it all with your hands. 

In a bowl of a standing mixer, beat eggs with sugar till light and foamy, about 2-3 minutes. Add vanilla. Add carrot/flour mixture. Pour in oil. Blend it all slowly, just till combined.

Transfer the batter to a baking form. Place in 180C/350F oven for 30 min and then for another 10 minutes in 170C/340F. Check if the toothpick from the middle of the cake comes out dry. If it does, the cake is ready.

No comments:

Post a Comment