Super Moist Spelt Flour Carrot Cake
Indulge in the irresistible flavors of this *Super Moist Spelt Flour Carrot Cake*, a wholesome twist on a classic favorite! Made with nutrient-rich spelt flour, tender grated carrots, and a hint of warm spices like cinnamon and nutmeg, this cake offers a perfectly moist texture that’s hard to resist. The addition of Greek yogurt and vegetable oil ensures every bite is delectably soft, while the optional chopped walnuts add a satisfying crunch. Topped with a luscious cream cheese frosting that's both tangy and sweet, this 9x13-inch or layered beauty is ideal for celebrations or simple dessert cravings. Ready in just an hour and perfect for 12 servings, this recipe is a healthier, flavorful spin on a timeless treat. Whether you're a carrot cake enthusiast or looking for a crowd-pleasing dessert, this spelt flour carrot cake checks all the right boxes.
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Recipe Information
Ingredients
- 2 cups spelt flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 4 large eggs
- 1.5 cups brown sugar
- 0.5 cups granulated sugar
- 0.5 cup plain Greek yogurt
- 0.75 cups vegetable oil
- 2 teaspoons vanilla extract
- 3 cups carrots, grated
- 0.75 cups walnuts, chopped (optional)
- 8 ounces cream cheese
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan or two 8-inch round cake pans.
In a medium bowl, whisk together the spelt flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the eggs, brown sugar, and granulated sugar until well combined. Add the Greek yogurt, vegetable oil, and vanilla extract, and mix until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Gently stir in the grated carrots and chopped walnuts, if using, until evenly incorporated.
Pour the batter into the prepared baking pan(s) and spread it evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan(s) on a wire rack.
To prepare the cream cheese frosting, beat the cream cheese and softened butter together until smooth and creamy.
Add the powdered sugar and vanilla extract, and beat until fluffy and well combined.
Spread the frosting evenly over the cooled cake. If using round layers, spread frosting between the layers and over the top and sides of the cake.
Slice and serve the cake. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 393 mg | 17% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 61.2 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
