Carrot Cake with Spelf flour and Walnuts + Mascarpone Frosting

Carrot Cake with Spelf flour and Walnuts + Mascarpone Frosting

Today I’m excited to share a recipe with you for this delicious carrot cake. It’s one of those simple desserts you can put together in a few minutes. Sometimes, I also top it with a dark chocolate or homemade jam instead of a mascarpone cream and eat it for breakfast. If you know that you have a sweet tooth, go ahead and add more maple syrup, honey or sugar.

Wishing you all a good week!

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Ingredients

  • 7.1 oz / 200 g finely shredded carrots
  • 2 eggs
  • 5 tbsp maple syrup or running honey
  • 5 tbsp coconut / olive oil or melted butter, unsalted
  • 2 tsp vanilla essence, vanilla sugar or pure vanilla
  • 1/2 tsp cinnamon
  • a pinch of sea salt
  • 120 g spelt flour
  • 80 g walnuts, ground
  • 2 tsp baking powder
  • 1 tsp baking soda

Frosting:

  • 400 g mascarpone or cream cheese (you can substitute half of it for curd cheese)
  • 2 tsp vanilla essence, vanilla sugar or pure vanilla
  • sweetener of your choice (I added one tablespoon of maple syrup)
  • shredded carrot, chopped chocolate and walnuts to decorate your cake

Directions

  1. Preheat the oven to 356 F (180°C). Grease two 8-inch (20cm) round cake pan with a little bit of oil or butter.
  2. In a bowl, mix ground walnuts, spelt flour, baking powder, baking soda, cinnamon and a pinch of sea salt.
  3. In another bowl beat two eggs with an electric mixer. Add maple syrup, oil, vanilla and beat for about a minute. Finally add shredded carrot and beat for about 30 seconds.
  4. Add dry ingredients into the wet ones and mix until just combines.
  5. Pour the batter into the prepared pan. Bake for about 40-50 minutes.
  6. Mix Mascarpone with vanilla and add a little bit of maple syrup or honey if needed. Spread the frosting over the cooled cake and sprinkle with chopped chocolate, walnuts and shredded carrots.

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