 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
I avoid eating wheat for health reasons, so I modified a traditional carrot cake recipe to come up with this super moist carrot cake. I slice it and eat it with tea or milk, but it can be prepared into cake pans and frosted as well. Ingredients:
4 eggs |
1 1/4 cups butter |
2 cups white sugar |
2 teaspoons vanilla extract |
2 cups spelt flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
3 cups grated carrots |
1 cup chopped pecans |
Directions:
1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 2. In a large bowl, beat together eggs, butter, raw cane sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. 3. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, before cutting into squares or bars and eating it all up.
|
|