Super moist Carrot Cake

Yield: 12 servings

Ingredients for soaking:

• 3 cups spelt flour
• 2 cups yogurt

Dry Ingredients:

• ½ tsp mineral salt
• ½ tsp cinnamon
• ½ tsp allspice
• ¼ tsp nutmeg
• ⅛ tsp ground cloves
• 2 tsp baking soda
• ½ cup raw walnuts, chopped, ideally previously soaked
• 1½ cups whole oats

Wet Ingredients:

• 2 large eggs
• ½ cup total sweetener: your choice of any of these – palm sugar (coconut
sugar), maple syrup, honey, or pitted dates
• 2 ½ cups carrots, shredded
• 1 tsp real vanilla extract
• 3 tsp butter and/or coconut spread


Mix flour with yogurt and leave in a warm place for 12 to 24 hours. (For those
with milk allergies, use 2 cups filtered water plus 2 tbsp lemon juice instead of
yogurt). Mix all dry ingredients in a bowl and move to the side. In a food processor
or blender, mix all wet ingredients together until smooth. Fold dry ingredients
into the wet ingredient mixture, then add the soaked flour. Preheat oven to 325˚
F. Separate cake mixture, evenly into two 8 in by 8 in glass square pans previously
oiled with coconut oil. Bake about 1 hour or until done (times may vary depending
on your oven).

Tasty Variation:
• Equal parts cream cheese and butter plus add 1 tsp of vanilla extract.
• Add 1 tsp unpasteurized honey for sweetness.

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