I love the ritual of afternoon tea. Whether it’s from my home office or on the road, I look forward to the soothing warmth and comfort of a mid-day brew. There is something sacred about the process too. In that space of quiet where life is suspended for just a moment – watching, waiting, breathing in the fragrances. There is a calming reassurance to it all.
I often accompany my warming cup of goodness with a little touch of sweet. Usually a wedge of dark chocolate in the form of a cluster but sometimes not. Today, something a little different.
I just happened to be perusing one of my favourite food blogs, With A Glass where I happened upon a beautiful and utterly moist looking Carrot Cake. I’ve only attempted carrot cake from scratch once before but honest to goodness, it took me the better part of an afternoon. This little beauty took me about 15 minutes to pull together – no more complicated than a muffin recipe – and I was thrilled with the result. If you haven’t checked out Sissi’s blog yet, I highly recommend that you do. She has the uncanny ability to deliver outstanding flavour without all the fuss. I love her unpretentious style and have tried many of her delicious recipes without disappointment.
Sissi’s recipe does not require any fixing, I modified it mostly to accommodate the ingredients I had on hand.
Afternoon Tea Carrot Loaf
(Adapted from With a Glass’ Carrot Cake).
-
1 cup spelt flour
-
1/2 cup chopped walnuts, or nut of choice (my husband’s already spoken for)
- 1/3 cup coarse sugar, I used demerara
- 1/4 cup pitted and chopped medjool dates
- 3 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1 + 1/2 cups grated carrots
- 3 eggs
- 1/4 cup buttermilk
- 4 Tbsp melted butter or olive oil, I used butter
- 1 Tbsp orange zest
- 2 tsp vanilla extract
- For the crunchy topping: 1 tsp cinnamon, 1 Tbsp coarse grain sugar, a few pieces of grated carrot and scattered nuts
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Notes:
If you haven’t tried baking with spelt flour, I recommend the experiment. Spelt is a whole grain with gorgeous, silky properties that work especially well in loaves, muffins and cakes.
Although spelt contains gluten, many people who have difficulty digesting wheat, find it easier to tolerate.
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Directions:
Heat oven to 375 F.
In a large bowl, combine: spelt flour, baking powder, cinnamon, allspice, walnuts, sugar, dates.
Add carrots to dry mixture, stirring to combine.
In a separate, smaller bowl, whisk together eggs, buttermilk, butter, orange zest and vanilla.
Add wet ingredients to dry, mixing only until combined.
Pour batter into a loaf pan that has been sprayed lightly with olive or canola oil.
For the crunchy topping, combine sugar and cinnamon in a pinch bowl. Sprinkle cinnamon mixture over the top of the carrot cake. Add a line of carrot shavings if desired and a few nuts here and there.
Bake carrot cake in oven (no higher than middle rack) for approximately 40 minutes. Turn oven off and allow cake to sit in the oven for another 5 minutes or so.
Remove carrot cake from oven and test readiness with a cake tester inserted in the center. Tester should come out relatively clean, without raw batter.
You can add additional fresh carrot pieces at this stage for presentation if you like. It would also make a lovely hostess gift!
Allow cake to cool somewhat before slicing and devouring – (I mean eating in a fully civilized manner!).
This cake tastes even better after it has sat out at room temperature for an hour…. I know, as if, but you’ll enjoy the second piece later.
This post is dedicated to my five beautiful sisters, scattered all across the country, whom I often think of while preparing and sipping my afternoon tea…
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5 sisters? How I envy you, my dear Kelly.
I want to see a photo of you girls devouring this stunning carrot cake.
Xxxxx Luv.
I must say my carrot cake is an easy recipe with no fuss. Even the carrots can be grated with the food processor. And the result is always delicious. I like that this is a loaf and not a cake.
I had to smile when I read the first paragraph because it’s something I could have easily written. :) Love working from home and just love our afternoon tea with a touch of sweetness.
I saw this recipe over at Sissi’s blog the other day, and like you, loved it. I’m so glad you made it and added the spelt. I started using spelt in waffles and such about 6 months ago (thanks to Angie’s recipes) and have fallen in love with it! I added it to banana bread the other day and it was fabulous.
What a beautiful carrot cake this is! It sounds more like a quick bread which is very appealing to me because I love quick breads! Now I’m sure I will be making this!
I can’t think of a better combination than tea and cake! This looks marvelous, Kelly!
this would be perfect with tea. delicious!
This sounds super interesting with the addition of dates. I just bought some and can’t wait to try baking with them!
I love simple recipes like this. It’s just beautiful too!
I liked your perspective of having afternoon tea. And also the carrot cake, undoubtedly.
Five sisters! I did not know either…
I have two, but they are so much older than me that I grew up feeling like a single child.
great carrot cake, I like that you baked it in a loaf format, and used spelt flour, I am very fond of it too
This looks great … I haven’t baked with spelt in a while so I may have to go get some :-)
Fantastic! I know I will love this tea cake as it has my favourite spelt and walnut!
Wow, now I don’t know quite which one to do – I was planning on making Sissi’s carrot cake soon too, haha, and now you come along and do this too. I agree with Sissi – the final cake photo is amazing… so pretty – love that “column” of carrot and nut sprinkled down the centre. Looks fantastic Kelly :)
Will you adopt me? … as your sister. I will be good, I promise *blink blink*
I saw Sissi’s post on this cake. She’s totally convinced me to make carrot cake again (never really liked carrot cake before) and now this gorgeous thing beckoning! I am 90% convinced … the other 10% will be in the eating :)
I love carrot cake and this recipe sounds heavenly! I also love the addition of a few goodies my recipes doesn’t have like the dates and orange zest – lovely.
Have a beautiful weekend.
:-) Mandy
Stunning Kelly! Carrot cake is one of my favorite quick breads to make but I use old fashioned rolled oat flour; the texture if a bit crumby. I will have to try spelt flour to my quick breads.
I love Sissi’s blog too; it was a very compelling recipe. I like what you did with it too. The toppings are gorgeous!
I noticed you are using a silicon pan; I have one but find it stinky when I bake. Any health considerations? I don’t use non stick pans either.
I hope you enjoyed the basil chicken hash!
I can see why you were tempted by Sissi’s cake! Looks fantastic. Greetings to you and your sisters (all five of them)!
I think this is one of the most enticing photos you have ever posted, Kelly. I’m just going crazy here, I want this now! Tea and this beautiful carrot cake…how perfect! I would certainly devour this ;-)
5 sisters- wow! A fabulous group of ladies, I bet!
Off to look up Sissi’s blog right now.
I love that this loaf has dates.. a little bonus bit of healthy sweetness:) Afternoon tea is a lovely ritual, when I take the time or make the time, it does regenerize me for the rest of the day:)
I want to devour every single crumb of this deliciousness my friend it is absolutely brilliant :)
Your photos are wow!
Cheers
Choc Chip Uru
By the way, I think I will also steal your gorgeous cake styling. It looks like from a professional cookery book!
Kelly, I am so moved and overwhelmed by what I see! I am so flattered to see that my recipe has seduced you. You have made a real star out of my humble little carrot cake. Your modifications are particularly creative and tempting, but most of all the crunchy topping idea is a real hit! I never make any icing, but your topping looks too tempting to skip. I will steal your idea next time ;-)
Thank you so much for so many compliments and kind words and of course for the link to my blog. I am honoured and flattered to learn that you think all these things about me and my blog. Thank you for making me happy today!
I never knew you had 5 sisters! How fun…you guys must be so close :) I always wanted a sister, as a brother just isn’t the same. I love that this carrot cake loaf is so chock full of goodies! Definitely perfect for an afternoon tea.
Gorgeous! I want to make this right now. I’ve only ever eaten the hideously calorific oil-laden versions of carrot cake, so I’m really intrigued by this.