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Horizontal image of a slice of a simply decorated orange cake with white icing on a white plate in front of fresh carrots on a tan napkin.

Simple Spelt Flour Carrot Cake with Ricotta Frosting

  • Author: Shanna Mallon
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour, 50 minutes
  • Yield: 12 servings 1x


For a healthier and lighter carrot cake, make this spelt flour version. Moist and spiced, it is nicely balanced by hints of maple syrup in the fluffy ricotta cheese frosting.



For the Cake:

  • 2 cups spelt flour
  • 3/4 cup Sucanat or coconut sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup pure olive oil
  • 3 large eggs
  • 3 1/2 cups finely grated carrot

For the Frosting:

  • 2 cups whole milk ricotta cheese
  • 1/4 cup plain Greek yogurt
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract


For the Cake:

  1. Preheat oven to 350°F. Line and grease an 8-inch cake pan. Set aside.
  2. Whisk together the dry ingredients in a large bowl.
  3. In a separate small bowl, lightly whisk together the oil and eggs. Add the liquid mixture to the dry ingredients, and whisk just until incorporated.
  4. Add the grated carrot and mix until just combined. Pour the batter into the prepared cake pan.
  5. Bake 35-45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool for 10 minutes before removing from the pan and transferring to a wire rack and allowing to cool completely.

For the Frosting:

  1. In a small bowl, whisk together the frosting ingredients until completely combined.
  2. Spread the top of the cooled cake with the frosting. Transfer to a plate or stand and serve.
  • Category: Cake
  • Method: Baking
  • Cuisine: Dessert

Keywords: cake, carrot cake, spelt flour, sucanat, coconut sugar, Easter desserts