A while back, I had a yearning for carrot cake, and had been tinkering in my mind about making a wholemeal spelt flour version, with less sugar and fat. Right, I thought, and gathered all the ingredients I needed. Bar one. Of course it would be the star of the show – the carrots.
So, enter a carrot cake minus the carrots. A non-carrot cake, if you will. But you know what, it wasn’t missing anything at all. Who needs carrots any way?!
- 100g (1/2 cup) pineapple (fresh or canned)
- 30g (2 tablespoons) pecans
- 2 eggs
- 50g (1/4 cup) raw cane sugar
- 50ml (3 tablespoons + 1 teaspoon) canola/rapeseed oil
- 45ml (3 tablespoons) Greek yoghurt
- 45g (3 tablespoons) raisins
- 150g (1+1/4 cups) wholegrain spelt flour
- 1-2 teaspoons cinnamon (depending on personal preference)
- 1/2 teaspoon allspice
- 1 teaspoon vanilla sugar
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate (baking) soda
- 100g (just under 1/2 cup) cream cheese
- 2 tablespoons Greek yoghurt
- 2-3 tablespoons pineapple juice
- 2 tablespoons honey
- Chopped pecans (for sprinkling)
- Pre-heat the oven to 180°C (356°F) and grease a small springform pan (mine is 18cm/6.5″).
- In a food processor, blitz the pineapple and pecans, then add in the eggs, sugar, raisins oil and yoghurt. Turn the food processor to a low setting, and add in the dry ingredients one at a time. Continue to process just until everything is well combined.
- Pour out into the cake pan and bake for around 25-30 minutes – it’s ready when an inserted skewer comes out clean. Leave in the pan to cool for a while, then remove the sides and leave it to cool completely.
- For the frosting: Beat the cream cheese, Greek yoghurt and honey together. Gradually add the pineapple juice one tablespoon at a time, just until a thick, spreadable consistency is achieved. Spread over the top of the cake and sprinkle with chopped pecans. Keep in the fridge, but allow the cake to come back up to room temperature before eating. Enjoy!
This recipe originally appeared on The Culinary Jumble