Carrot Cake


3/4 cup whole wheat or whole spelt flour
1/4 teaspoon salt
1 teaspoon baking powder

1/2 cup old fashioned oats
1/2 cup boiling water
1/4 cup butter, roughly chopped

1/3 cup palm sugar
2 eggs

1 1/2 cup coarse grated carrots
1/3 cup chopped almonds

Cream Cheese Frosting
1/2 cup cream cheese
3 tablespoons maple syrup

Yields 1 loaf
Preheat oven to 175C/375F. Line medium-sized loaf pan with parchment paper.

In a medium bowl, cover oats with boiling water. Place the butter on top of the oat water mixture so it will melt. Let stand for about 10 minutes to soak.

In another bowl, combine flour salt and baking powder. Set aside. Whisk the eggs lightly, then add the palm sugar and beat until mixture is fluffy. Add the egg mixture to the oat mixture and stir until combined. Now combine wet and dry ingredients. Fold in grated carrots and chopped almonds.

Transfer batter to prepared loaf tin. Bake for 40 minutes or until bakje tester comes out clean. Let cool for 10 minutes in the pan, then take out. Let cool completetely on wire racks.

Just before serving, combine cream cheese and maple syrup until smooth. Apply frosting evenly on top of the cake. Ready to serve.

© Anja's Food 4 Thought. Recipe from