Nourish - Mini Spelt Carrot Cake
This recipe works well in mini muffin size portions, making it ideal for a nutritious lunch box treat or light snack. Alternatively, the quantity can be doubled to fill a cake tin (20cm) and spread with a mascarpone/orange topping.
- Soak the grated carrot in the orange juice for at least an hour in advance.
- Set the oven at 170c (gas3).
- Separate the eggs and whisk the whites until they form peaks.
- In a separate bowl whisk the egg yolks with the honey until it is thick, creamy and light in colour. Gradually add the coconut oil while continuing to whisk.
- Stir in the carrots, grated orange rind and juice to the creamed egg yolks.
- Fold in the remaining dry ingredients and when everything is evenly mixed gently fold in the beaten egg white.
- Spoon the mixture into 12 muffin cases and top with chopped nuts or desiccated coconut if desired.
- Bake for about 25 minutes or until they are golden brown.
Carrot cake is an absolute must for your baking days and special occasions. It’s incredibly versatile and you can easily exchange, add in or take out ingredients.
You fancy pecans instead of walnuts? Ok!
You desire the sweetness or raisins or dates? No problem.
Maybe you want to go a bit tropical and add some pineapple or desiccated coconut? Go for it! This cake can take it all!
That, my friends, is the beauty of carrot cake.
If you’re looking for more carrot cake delights, check out Marta’s Gorgeous Carrot Cake recipe from our recipe archives. This morish carrot cake is topped with a tasty Italian mascarpone icing and is absolutely divine.
It’s also low GI, uses xylitol instead of sugar, and uses only whole wheat or spelt flour.
Carrots are abundant in antioxidants and phytonutrients, especially in the carotenoid department. These include beta-carotene, alpha-carotene and lutein.
They are also a very good source nutrients, including B1, B2, B3, B5, B6, biotin, vitamin C, vitamin E, vitamin K, copper, folate, potassium, phosphorus and manganese.
Spelt flour – Spelt flour is made from spelt grains which are an ancestor of modern wheat. Its genetic heritage is a cross of wild grasses and early cultivated cereals. Spelt is often more easily digested than other forms of wheat and many people with wheat intolerances are able to tolerate spelt. Despite this, spelt is not gluten-free however, so those who are celiac should still avoid it.
Almonds are a good source of minerals such as magnesium, copper, potassium, calcium, phosphorus and iron, and also B vitamins and vitamin E. They are also a good source of healthy fats, protein and fibre. Used in cakes, almonds bring an interesting depth of flavour and texture.