Super Moist Spelt Flour Carrot Cake Recipes
SUPER MOIST CHOCOLATE SPELT CAKE
Some people like to cheat and eat the warm cookies and cakes. Don't do that with this one, it needs to cool, but once it does.... Trust me, this will be thee best spelt cake you've ever had. It's so spongy, moist, and decadent. For the cocoa powder, use Green and Blacks Organic Cocoa Powder.
Provided by OrganiKiss Catering
Categories Dessert
Time 1h5m
Yield 1 cake, 14 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Grease and flour two 9-inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
- VARIATIONS:.
- ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350°F Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
- THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
- BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
- CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
MOIST CARROT CAKE
This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
Provided by KORIBEAR
Categories Desserts Cakes Sheet Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g
SPELT CARROT CAKE
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.
Provided by OrganiKiss Catering
Categories Dessert
Time 50m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- 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. 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.
Nutrition Facts : Calories 267, Fat 18.3, SaturatedFat 8.8, Cholesterol 80.9, Sodium 363.9, Carbohydrate 25.3, Fiber 1.2, Sugar 23.4, Protein 2.3
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