A warmly spiced Spelt Carrot Cake for the season.

Let’s Make It

1. 1

   Finely grate the carrots. Rinse and soak the raisins, then drain them well.

2. 2

   Whisk the eggs and sugar in a large bowl until combined. Add the oil and mix again.

3. 3

   Add the grated carrots and drained raisins.

4. 4

   In a separate bowl, mix the spelt flour, baking soda, cinnamon, cloves, nutmeg and salt.

5. 5

   Add the dry ingredients to the wet ingredients and mix just until combined. Spelt flour is delicate, so do not overmix.

6. 6

   Grease and line an 8.5–9 inch springform pan with parchment paper. Pour in the batter.

7. 7

   Bake at 175°C / 350°F for 40–50 minutes, until the cake is set and a toothpick comes out clean. Cool completely before frosting.

   40–50 mins baking
8. 8

   Gently mix the cream cheese, powdered sugar, vanilla, lemon juice and salt until smooth and creamy. Add lemon zest if using. Do not overmix, so the frosting stays thick. Chill for 30 minutes if needed before spreading.

   30 mins chilling (optional)
9. 9

   Spread the frosting over the cooled cake. Add a little cinnamon on top, if liked.