SPELT CARROT CAKE WITH PINEAPPLE, RAISINS AND COCONUT

SPELT CARROT CAKE WITH PINEAPPLE, RAISINS AND COCONUT image

Yield 20 people

Number Of Ingredients 20

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Cake:
2 1/3 cup spelt flour
2 t ground cinnamon
1 1/2 t baking powder
1 t baking soda
1/4 t ground nutmeg
Pinch salt
1 1/2 cup light brown sugar
3/4 cup canola oil
1/2 cup orange juice
3 eggs
2 t vanilla
2 cups grated carrots
1/2 cup sweetened shredded coconut
1/2 cup olden raisins
1/3 cup crushed pineapple, drained
Frosting
1/2 cup unsalted butter, softened
1/2 cup cream cheese softened
1 cup icing sugar

Steps:

IN a large bowl, combine spelt flour, cinnamon, baking powder, baking soda, nutmeg and salt. In a separate bowl, whisk together brown sugar, oil, orange juice, eggs and vanilla until well combined. Whisk in carrots, coconut, raisins and pineapple. Pour wet mixture over dry, whisking gently until thoroughly incorporated. The batter will be slightly runny. Pour into prepared pan. Bake in centre of preheated 325 F oven for about 45 minutes or until top of cake springs back when very lightly pressed. Remove pan to wire rack to cool completely. Frosting: In a bowl of an electric mixer fitted with a paddle attachment, beat butter with cream cheese until smooth and fluffy. Beat in icing sugar, 1/2 cup at a time, until frosting is smooth and spreadable. Spread over cooled cake.