Melissa’s Life-Changing Carrot and Olive Oil Cake

The complex play of the spices really brings this cake to life. Cloves, cardamom, and cinnamon combine to heighten the flavors and aromas to an almost intoxicating level. With 3/4 cups of grated carrot in this cake there’s no getting away from its presence, though it’s surprising how the cake doesn’t really taste of it. Its purpose is to bind in the flour- in this case spelt, which is higher in protein and fiber than wheat. The fruity olive oil unifies all the other flavors.

This recipe is so forgiving. Even overcooked, it’s still moist and delicious!


For the vanilla cashew nut icing


Nutrition Note

The olive oil is rich in monounsaturated fats that are better for your heart than the saturated fats in butter.

This recipe is on page 123 of our book Modern Baker: A New Way to Bake, available to purchase now. 



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