Easy One-Bowl Spelt Carrot Cake: Moist, Healthy & Delicious

Sue Maree P -

Always a crowd-pleaser — who doesn’t love a moist spelt carrot cake? This Easy One-Bowl Spelt Carrot Cake is moist, healthy, and delicious. The hardest part? Grating the carrots! My secret trick: I bribe my husband with the promise of freshly baked carrot cake if he grates them for me — it works every time. Inspired by Donna Hay, I’ve tweaked the sugar and flour to suit my taste buds. I love how easy it is to throw everything into one bowl — like magic; it’s all mixed and ready to bake!

Spelt Flour

Spelt flour is a nutritious, high-fiber alternative to wheat flour. It has a light, airy texture similar to wheat, making it perfect for baking cakes, cookies, pancakes, and bread. If you’re looking for a healthier flour option without sacrificing taste or texture, spelt flour is a great choice.

Ingredients 10

  • Carrots, grated and peeled – 400g (about 4 cups)
  • Spelt flour (or swap for plain flour) – 225g (about 1.5 cups)
  • Caster sugar or white sugar – 50g (1/4 cup)
  • Brown Sugar, light or dark – 150g (2/3 cup)
  • 2 eggs (or swap for 2 flax eggs* works well too)
  • Oil – 125ml (1/2 cup)
  • Baking powder – 1 teaspoon
  • Bicarbonate of soda – 1 teaspoon
  • Ground cinnamon – 2 teaspoons
  • Vanilla essence or extract – 2 teaspoons
  • Icing sugar for dusting

Cream Cheese Topping (optional)

  • Lemon – 1/2 juice
  • Icing sugar – 1-2 tablespoons
  • Soft cream cheese (make sure it is at room temperature) – 180g tub

Method

  1. Preheat oven 160˚C fan-forced and line or grease a round 23cm cake tin.
  2. Mix all ingredients together.
  3. Pour into your prepare tin.
  4. Bake for 40-50 mins (fan-forced). Check with a skewer at 40 mins.
  5. Cool for 10 minutes before serving.
  6. Add cream cheese icing if you like now or dust with icing sugar. Mix the lemon juice, icing sugar and cream cheese together then slowly add only to the top part of the cake, kind of a dabbing technique this looks the best.

*Flax Egg

The recipe is 1 tablespoon of ground flaxseed (flax meal) + 3 tablespoons water = 1 flax 'egg'. Then rested in the refrigerator for 15 minutes or overnight. I then add this flax 'egg' in replace of normal eggs when I am baking a vegan recipe.