I made this healthy spelt carrot cake last friday, just a few hours before a really bad flu wave hit our family. Since then I have been in bed suffering and dreaming of recovering very soon, so that I can continue cooking, baking, shooting, posting … .
Remember in the second last post (raw & light mango yoghurt cheesecake), when I was so happy about Emil beginning Kindergarten and that we hopefully can work in a relaxing and quiet mood from now on, and then I attached this doubt that you can never be sure if this stays like this with a child.
Two days later we got a call from Kindergarten that Emil is whining all the time and that he seems to be getting sick. So we picked him up and he really got high fever at night and was done. But that was not the end of the story. A day later, on friday we were really worried about him, because his fever was still high and he also had vomited once, but that was due to his sensible stomach (not part of the flu). We went to bed and just a few hours later my husband and I woke up with fever, chills and the WORST muscle pains we‘ve ever had. Really! So there were the three of us, together in bed and suffering from this terrible flu. The second day my mother fortunately took Emil to hers, because we couldn‘t look after him as we were lying with pains, cough and high fever in bed. The funny thing is that Emil didn‘t seem to suffer as much as my husband and I 🙂 .
Today is the first day, where I feel able to sit again without being so weak that I have to lie down after 10 minutes. I have a sore throat and I am not able to talk, which doesn‘t prevent me from writing this recipe post 😉 .
I I don‘t know how you feel about carrot cake. There are people who really love it, and some can‘t stand it. I’m the person who has this “once in a year carrot cake craving” where I need a piece and then my longing is satisfied for another winter. What I really like about this recipe is that the cake is baked super quick and super easy and it is super yummy. I love quick, easy and delicious recipes!
SERVES: makes a 19 cm cake
150g spelt flour*
50g wholemeal spelt flour
75g ground walnuts
10g ground flaxseeds
3 tsp baking powder
1 tsp cinnamon
⅙ tsp nutmeg
130g muscovado sugar
1 tsp vanilla extract/ or sugar
100ml freshly squeezed orange juice
100g soy yoghurt
70g rapeseed oil
CAKE FOLD IN
160g grated carrot
20g walnuts, chopped
60g cashews, soaked**
30g desiccated coconut
30g honey/ agave syrup
60g soy cuisine
140g soy yoghurt
NOTE: * I used spelt flour type 630 ** Soak the cashews either overnight or for three hours in warm water
Preheat oven to 180ºC (upper and lower heat) and line a 19 cm cake tin with parchment paper and grease the sides.
Mix all the dry cake ingredients in a large bowl. Then mix the soy yoghurt, orange juice and oil in a small bowl. Pour the wet mixture to the dry and stir with a fork or a wooden spoon just until combined. Fold in grated carrots, and then the walnuts.
Pour the batter into the cake tin and bake for around 45 min or until a toothpick inserted comes out clean. Leave the cake to cool. When it is cooled remove it from the cake tin.
For the cream add just the desiccated coconut to a small blender / pulser. Pulse until it is kind of creamy. Add the soaked cashews (which you should have dried until now 🙂 ), the honey and the soy cuisine and mix it to a smooth paste.
In a bowl weigh the soy yoghurt and fold in the smooth paste. Put it in the fridge for half an hour to an hour just to make sure it gets cold and isn’t heated up from the mixing.
Pour the cream over the middle of the cake and distribute with a spatula. Store the cake in the fridge. I like to enjoy my carrot cake cold.
Healthy for people & planet – please go always organic!