Spelt Carrot Cake

Wheat free- dairy free- refined sugar free- can be nut free- contains gluten and eggs

Year by year my kids keep changing and growing before my eyes. Time keeps flying by without any consideration of my wishing for the contrary. One day they'll not need me to cook for them, but meanwhile, it's still breakfasts and dinners and school lunches! This one is another great lunch box recipe. You can make it as cupcakes or as a loaf-shaped cake. It's also a great afternoon tea cake for visitors or an easy dessert.  I usually make a double batch of cupcakes and freeze most of them. They freeze really well and are a filling and really healthy snack. These are wheat free but not gluten free. I do have another gluten free carrot cake which is also wonderful.  They're great plain, or if you're in a slightly more decadent mood, ice them with Cashew Cream.  If you can tolerate dairy, try icing them with some butter icing or cream cheese frosting.

Ingredients

• 1/2 cup rapadura sugar or coconut sugar

• 3/4 cup coconut oil (or other vegetable oil, or sweet almond oil)
  

• 1  1/2 cups wholemeal spelt flour (or regular flour if you can eat wheat)

• 1 teaspoon baking powder

• 1 teaspoon baking soda (bicarb)

• 1/4 teaspoon salt

•  1 cup grated carrot (about 1 very large or two small carrots)

• 2 eggs

• 1/2 cup chopped nuts- I use walnuts (optional)

• 1/2 cup sultanas that have been soaked for at least half an hour in orange or grape juice, or sherry or port (optional)

Method

• Preheat oven to 190 degrees Celsius.

• You can use a food processor or a mix-master (kitchen aid).

• If using a food processor, use your grater attachment to grate the carrot, or if your processor is powerful enough, chop finely with the blades.

• Blend together the sugar and oil. Add carrots after this if you're using a mix-master.

• Add all dry ingredients and mix till smooth. Add one egg at a time and mix well.

• Add the nuts and sultanas if using. If using a food processor, hand-mix the nuts and sultanas in with a spatula so they don't get chopped too finely. If using a mix-master, blend till incorporated.

• If you want cupcakes, place paper patty-cups in a muffin tray. It will make about 12 large cupcakes. If you want a cake, line a loaf shaped or square tin with baking paper. Poor mixture into prepared tins.

• Bake cupcakes for about 20 mins and cake for about 50 mins or when a skewer placed in the centre comes out clean.

• Allow to cool completely before icing and store in an air tight container, or cover and freeze for later.