This moist cake recipe is well worth the effort. Perfect to enjoy with a hot drink at any time.


4 x 20cm cake tins

4 cups Spelt flour
2 cup Rapadura sugar
1 tsp Himalayan salt
4 tsp baking powder
1 tsp baking soda
4 tsp ground cinnamon
1 tsp ground cloves
1 tsp nutmeg powder
6 cups organic carrots, grated
1 1/2 cups extra virgin olive oil
1 1/3 cups freshly squeezed orange juice
1 cup organic raisins

2 x jars ATT Almond Curd with Vanilla & Maple
Coconut flour for dusting, optional


Pre heat oven to 180C.
Prepare cake tins with olive oil.
In a large mixing bowl, add flour, sugar, salt, baking powder, baking soda and spices and stir with a wooden spoon.
In a separate bowl, mix carrots, oil and orange juice.
Add the wet ingredients to the dry and mix together. Finally add the raisins and give one last mix through before spooning evenly into the 4 cake tins.
Bake for 30-35 minutes until cooked through. Remove from the oven and leave in the cake tin to cool for 10 minutes before turning out onto a cooling rack.

Sandwich the cake layers with Almond Curd and decorate with fresh flowers. For an icing sugar effect without icing sugar, dust with a little bit of coconut flour across the top.