This Spelt Carrot Cake is a wholesome twist on a classic favorite! Made with nutty spelt flour, warm spices, and naturally sweet carrots, it’s moist, flavorful, and topped with a tangy lemon cream cheese frosting. Perfect for a cozy dessert or a special occasion!
Recipe Overview
Servings: 10-12
Prep Time: 20 minutes
Bake Time: 35-40 minutes
Total Time: 1 hour
Calories: ~320 kcal per slice
Ingredients
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Spelt Carrot Cake with Lemon Cream Cheese Frosting – Nutty, Moist & Naturally Sweet
- Total Time: 1 hour
Description
This Spelt Carrot Cake is a wholesome twist on a classic favorite! Made with nutty spelt flour, warm spices, and naturally sweet carrots, it’s moist, flavorful, and topped with a tangy lemon cream cheese frosting. Perfect for a cozy dessert or a special occasion!
Ingredients
For the Cake:
- 2 cups spelt flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup coconut sugar (or brown sugar)
- ⅓ cup maple syrup or honey
- ½ cup olive oil or melted coconut oil
- 3 large eggs (or flax eggs for a vegan option)
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup unsweetened shredded coconut (optional)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened (or vegan cream cheese)
- ¼ cup unsalted butter, softened (or vegan butter)
- 1 cup powdered sugar (or coconut sugar for a less refined option)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan or an 8×8 square pan with parchment paper.
In a medium bowl, whisk together spelt flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk coconut sugar, maple syrup, olive oil, eggs, and vanilla extract until smooth. Stir in the grated carrots and crushed pineapple.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chopped nuts and shredded coconut, if using.
Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
In a mixing bowl, beat together cream cheese, butter, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
Spread the frosting evenly over the cooled cake. Garnish with extra lemon zest, chopped nuts, or shredded coconut for a decorative touch.
Notes
- Make it dairy-free by using vegan butter and cream cheese.
- For extra moisture, replace half of the oil with unsweetened applesauce.
- Make it a layer cake by doubling the recipe and baking in two 8-inch round pans.
- Add raisins for a natural sweetness boost.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: ~320 kcal per slice
For the Cake:
- 2 cups spelt flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup coconut sugar (or brown sugar)
- ⅓ cup maple syrup or honey
- ½ cup olive oil or melted coconut oil
- 3 large eggs (or flax eggs for a vegan option)
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup unsweetened shredded coconut (optional)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened (or vegan cream cheese)
- ¼ cup unsalted butter, softened (or vegan butter)
- 1 cup powdered sugar (or coconut sugar for a less refined option)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
1. Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan or an 8×8 square pan with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together spelt flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix Wet Ingredients:
In a large bowl, whisk coconut sugar, maple syrup, olive oil, eggs, and vanilla extract until smooth. Stir in the grated carrots and crushed pineapple.
4. Combine & Fold In Add-Ins:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chopped nuts and shredded coconut, if using.
5. Bake the Cake:
Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
6. Make the Frosting:
In a mixing bowl, beat together cream cheese, butter, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
7. Frost & Serve:
Spread the frosting evenly over the cooled cake. Garnish with extra lemon zest, chopped nuts, or shredded coconut for a decorative touch.
Tips & Variations:
- Make it dairy-free by using vegan butter and cream cheese.
- For extra moisture, replace half of the oil with unsweetened applesauce.
- Make it a layer cake by doubling the recipe and baking in two 8-inch round pans.
- Add raisins for a natural sweetness boost.
This Spelt Carrot Cake is nutty, moist, and perfectly balanced with a bright lemon frosting—a wholesome treat everyone will love!