Serves
16
Prep
15
mins
Cooking
45
mins
Spelt Flour Carrot & Walnut Cake
Directions
Step 1
Pre-heat oven to 180 degrees (160 degrees celsius fan-forced). Line a 20 x 20cm square cake pan with baking paper.
Step 2
Combine flours, sugar, walnuts, baking powder and cinnamon in a large mixing bowl.
Step 3
Whisk together the eggs, oil and orange rind. Add to dry ingredients with the carrot and mix well. Spoon into prepared pan and bake for 45 minutes. Allow to cool for 15 minutes before removing to a wire rack to cool completely.
Step 4
For cream cheese frosting: beat together the cream cheese, and butter until smooth. Gradually add icing sugar until all combined. Spread over cooled cake and sprinkle with shredded coconut.
Ingredients
- 1 cup McKenzie's Wholemeal Spelt Flour
- 3/4 cup self-raising flour
- 1 cup brown sugar
- 1/2 cup McKenzie's Californian Walnuts, roughly chopped
- 1 tsp McKenzie's Baking Powder
- 1 tsp McKenzie's Ground Cinnamon
- 4 extra large eggs
- 1 cup sunflower oil
- 1 finely grated rind from orange
- 300g (approx. 2) carrots, finely grated
- 250g cream cheese, diced and softened
- 80g butter, diced and softened
- 3 cups icing sugar mixture
- 1/4 cup, toasted McKenzie's Shredded Coconut
