Spelt Flour Carrot Cake
Servings:
8
Units: US | Metric
1 cup canola oil
3 eggs, lightly beaten
1 cup raw sugar
1 1/2 cups spelt
1/8 teaspoon baking soda
1 teaspoon allspice (or nutmeg or cinnamon)
2 cups grated carrots, firmly packed
1 cup walnuts (or hazelnuts)
Directions:
1
Whisk oil eggs and 3/4 cup of raw sugar in a large bowl.
2
Stir in sifted combined dry ingredients carrot and nuts.
3
Spoon batter into a greased lined tin (i use a loaf tin).
4
Sprinkle with remaining raw sugar.
5
Bake in preheated oven at 170°C for 40-45 minutes or until cooked.
6
Cool for 5 minutes in the pan before removing.
