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Wholegrain Spelt Fruit Carrot Cake Recipe

This carrot cake uses sprouted wholemeal Spelt flour rather than plain wheat white flour, for enhanced nutrition. The other health boosting secret ingredients in this carrot cake are the bananas and the dried fruits, which help reduce the amount of sugar needed. Also, the bananas make the cake really moist ; it keeps fresh in an airtight tin. The cake is quite indulgent, so small slices are great – it would easily serve 20. Leave the sugar out altogether, if you didn’t want a very sweet cake. If you want a healthier cake with a lower fat content, skip the icing. If you do make the icing, but you want to avoid food colouring, or you don't have a piping bag, you could simply decorate the cake by arranging grated carrot shreds in a pretty pattern on top of the white icing.

Customer Rating:
5.0 (2 votes)

Posted by: michael




1 - 2 hrs

Skill Level




Courses etc.

Baking Sweet

You will need

275g sprouted whole spelt flour OR

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275g wholegrain spelt flour More products
1 level tsp bicarbonate of soda More products
2 level tsp baking powder More products
1 tsp ground mixed spice More products
100g dark muscovado sugar OR More products
100g molasses sugar More products
100g mixed dried vine fruits (or dried fruits of your choice) More products
3 organic eggs Available only in our Edinburgh shops More products
175ml olive oil OR More products
175ml rapeseed oil OR

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175ml coconut oil More products
2 ripe bananas More products
200g grated carrot More products
For the frosting, optional :
60g butter Available only in our Edinburgh shops More products
100g cream cheese

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300g unrefined icing sugar OR

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300g white icing sugar More products
1/2 tsp carrot juice OR
natural orange food colouring

Need help converting measurements? View our recipe measurement conversion tables here.


  • Mix the dry ingredients together in a medium to large mixing bowl : that is the spelt flour, the sodium bicarbonate, the baking powder, the mixed spice, the sugar and the dried fruits.
  • Beat the eggs with the oil in a small bowl. Mash the bananas using a fork in another one.
  • Add the egg mixture, mashed bananas and grated carrot to the dry ingredients and mix with a wooden spoon until well combined.
  • Pour into a prepared round tin and bake at 180C (or 350F) for 1 hour or until a skewer or a spaghetti stick inserted into the cake comes out clean.
  • Allow the cake to cool completely.
  • In the meantime, if making the frosting, beat all ingredients together (except the carrot juice or food colouring) until well combined.
  • Cut the cake in half horizontally, spread 1/3 of the frosting on the bottom half, delicately place the top half back on top, and spread the rest of the icing on top of the cake, reserving 2 Tbsp of the frosting if you wish to make orange rosettes.
  • Colour the reserved icing with the carrot juice or the food colouring, putting a little at a time until you reach your desired colour, and pipe the orange frosting in a pretty pattern.
  • Enjoy with strong dark tea.

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