1 cup wholemeal spelt flour
1 cup white spelt flour
1 tsp baking powder
pinch salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 cup soft brown sugar
3 cups finely grated carrot (approx. 8 medium sized carrots)
1/2 cup coarsely chopped walnuts
1/2 cup raisins
1/2 cup raw shredded coconut
3/4 cup grapeseed oil
1/4 cup maple syrup
3 eggs

Whipped coconut cream:

1 x 270 ml can coconut cream left in the fridge overnight
1 tbsp maple syrup
1 tsp good quality vanilla extract


Line and grease a 20cm baking tin and pre heat your oven to 180 deg C.

In a large bowl combine the spelt flours, baking powder, salt, spices, sugar, grated carrot, walnuts, raisins and shredded coconut. Mix thoroughly.

In a large jug or bowl whisk the grapeseed oil, maple syrup and eggs. Add to the dry ingredients and combine until you have a runny batter. Pour into baking tin and cook for 40-50 mins. The cake is cooked when a skewer inserted comes out clean. Allow to cool completely before topping with whipped coconut cream.

Discard any liquid that has been left in the coconut cream can and use only the solids. Beat the coconut cream with the maple syrup mixture and vanilla for 5 mins until light and fluffy. Spread over carrot cake and top with extra chopped walnuts.


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