Moist One Bowl Spelt Carrot Cake with cream cheese
Making a moist carrot cake is even easier when there's only one bowl. This is my original moist spelt carrot cake recipe transformed into a celebration Cake. A layered spelt carrot cake filled with my tangy not too sweet cream cheese filling and topping. I don't like an overly sweet frosting, I make my cream cheese frosting without butter and only a little icing sugar and a tang of lemon (leave this out if preferred). It tastes great without being overly sweet.
Everyone loves a moist carrot cake and to make this moist carrot cake all ingredients are mixed together in one bowl. Super easy. This carrot cake I made with melted butter and wholegrain spelt flour. Can I adapt this cake to use normal flour, The answer is yes. This recipe is extremely forgiving and versatile. Can I make this cake vegan friendly too. Well, you could easily replace the melted butter with oil and the eggs with flax egg (1 tablespoon ground flax seeds + 3 tablespoon water rested for 15 minutes to thicken). My moist one bowl spelt carrot carrot cake is always a favourite amongst my family and friends.
Takes = 25 minutes prep. + 1-2 hours to cool, 10 minutes to decorate
Bakes = 18-20 minutes
Makes = 8 pieces
- Wholegrain Spelt Flour – 225g (1+1/2 cups)
- Baking Powder – 1 teaspoon
- Bicarbonate of Soda – 1 teaspoon
- Ground Cinnamon – 2 teaspoon
- Caster sugar – 50g (1/4 cup)
- Dark brown Sugar – 150g (2/3 cup)
- Large eggs – 2 eggs (or swap for 2 flax eggs* works well too)
- Unsalted butter Melted (or swap for oil) – 125ml (1/2 cup)
- Vanilla Extract – 2 teaspoon
- Grated carrots – 300g peeled
Not Too Sweet Cream Cheese Filling and Topping
- Cream Cheese – 2 x 180g packs
- Sifted Icing Sugar – 6 tbsp
- Lemon Juice – 1/2 to whole juice of a lemon (to taste)
PREHEAT 160˚C fan forced oven, and grease and paper line the base of round 3 x 18cm tins (7") or your choice. See notes above.
PREPARE the carrots, trim ends, peel and grate 300g of carrots (you could include up to 400g if you like). Melt butter and allow to cool slightly.
WHISK flour, baking powder, bicarbonate of soda (baking soda), cinnamon in a large bowl. Add both types of sugar and whisk through. Add in beaten egg, vanilla, melted butter and mix until combined. Then fold in the grated carrots until blended.
POUR the batter evenly into 3 tins, I ended up measuring about 320 to 330g per tin. Bake for 18 to 20 minutes, check with a skewer to ensure they are cooked right through. Allow to cool for about 10 minutes before removing from the tins, then I cool upside down on my cooling racks this helps flatten out the tops.
Step 5 Cream Cheese Filling and Topping
BEAT cream cheese until soft, sift in icing sugar then add lemon juice a little at a time, to taste.
PLACE the bottom cake either on your serving cake plate or a turnable. Add a thick layer of cream cheese filling. Then repeat layers. Finishing the top off with an extra thick layer of cheese cheese. Serve immediately. Store covered in the fridge to 3 to 4 days.
Sue Maree P Baking Tips
What baking tins can I use?
3 layers = 3 x 18cm (7") cake tins, and only 18 to 20 minutes to bake.
2 layers = 2 x 20cm (8") tins or one and cut through one single cake into two. This will take around 30 to 40 minutes to bake (as a guide).
1 layer = 1 x 23cm (9") this takes 40 to 50 minutes to bake.