Carrot & Rosemary Cake



I am so excited to be sharing this cake with you all. I was so happy this afternoon when it came out so well after a rather disappointing chocolate & strawberry gluten free cake episode on Monday, recipe testing at times can be rather disheartening! But this one is miles away with a super light spelt & carrot sponge filled with juicy sultanas and topped with a yoghurt & orange zest icing.


The yoghurt icing is a much lighter alternative to the traditional cream cheese version that offers a bit of tartness to cut through the sweet sponge. Make sure to buy good quality greek yoghurt as the thickness is key and the probiotics are a welcome bonus.


Unusually this bake is nut free to appeal to all the carrot cake lovers who aren’t a huge fan of walnuts. Do feel free to add 100g of them though, just reduce the sultanas by 50g. I’ve also sweetened it with maple syrup so it has a lower glycemic index, making it totally legit to eat two pieces at once!

Ingredients


Cake

200g of spelt flour

3 Clarence Court eggs

100ml maple syrup

2 tsp of cinnamon

1 tsp of nutmeg

1 tsp of ground rosemary

Zest of 1/2 an orange

75g of butter, melted and extra for greasing the tins

75g greek yoghurt

150g sultanas

2 large carrots, peeled and grated

2 tsps of baking powder

1 tsp of bicarbonate of soda

Pinch of salt


Icing

400g greek yoghurt

5 tbsps of maple syrup

Zest of 1/2 a orange

Rosemary sprigs for decoration


Method

1. Preheat the oven to 180 degrees. Grease and line two cake tins.

2. Melt the butter over a low heat and then transfer to a large mixing bowl. Add the sieved flour, maple syrup, cinnamon, rosemary, nutmeg, vanilla extract, eggs and yoghurt. Beat well till a smooth consistency and evenly mixed.

3. Stir in your grated carrot, orange zest and sultanas.

4. Once everything is mixed, the batter smooth and sultanas evenly dispersed, sieve in your baking powder and bicarbonate of soda. Mix well.

5. Evenly transfer into the two cake tins and place in the oven for 20 minutes.

6. Insert a skewer (or knife for those less equipped kitchens) and if it comes out clean remove from the oven. Transfer to a wire rack and leave to cool.

7. Whilst your cake cools, mix everything for your icing together, tasting to see if you want more maple syrup for a sweeter icing. Place in the freezer for 10 minutes to harden up before storing in the fridge till the cake is cooled.

8. Halve the icing between the two cakes, spread and sandwich together. Dot with rosemary sprigs and serve!





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