Carrot Cake

16 SERVINGS

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Buy all ingredients right below the recipe

INGREDIENTS FOR THE CAKE BASE

300 g whole grain spelt flour
2 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
100 g ground walnuts
1 teaspoon vanilla extract
150 ml coconut oil
3 eggs
100 g yogurt
70 g honey
150–200 ml milk
250 g carrot
Salt

INGREDIENTS FOR THE FROSTING

200 g quark
200 g cream cheese
2 teaspoons honey

YOU WILL ALSO NEED

Muffin cups

INSTRUCTIONS

1
Preheat the oven to 175 °C. Sift the flour with the baking powder and cinnamon into a larger bowl. Add nutmeg, walnuts, salt, and mix. In another bowl, mix vanilla extract, eggs, coconut oil, yogurt, honey, and milk. Combine the contents of both bowls while adding the grated carrot.
2
Process all the ingredients and pour the batter into a round form (Ø 20 cm) lined with baking paper. Bake the batter in the preheated oven at 165–175 °C for 50–55 minutes. Test the batter with a skewer – if the skewer comes out dry, you can remove the cake base from the oven. Let the cake base cool on a rack. Meanwhile, whip the quark, cream cheese, and honey.
3
Cut the cooled cake base, spread half of the frosting, and spread the other half on top of the cake.

Tip

You can also make muffins from this recipe. Divide the batter into 12 cups and bake for 30–35 minutes. Then let them cool for a while and spread with the prepared frosting.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.