Ingredients (for 12 servings)
- Non-stick cooking spray with flour in the can
- 2 2/3 cups (6-8 medium) carrots, peeled, cut into large chunks
- 1 cup spelt flour
- 1 cup whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¾ cup grape seed oil
- 1 cup coconut sugar
- 1 (4-ounce) jar baby food carrots
- ¼ cup unsweetened applesauce
- 4 large eggs
- ¾ cup finely chopped walnuts
- ¾ cup (4-ounces) semisweet chocolate chips
Instructions
- Preheat oven to 350F.
- Heavily coat a non-stick 10-inch Bundt pan with the non-stick cooking spray. Set aside.
- Place the carrot chunks into the bowl of a food processor fitted with a metal blade. Using on-off pulses, do 7 (10-second) pulses. Scrape down the bowl and run the machine for another 10 seconds. Measure out 2 2/3 cups grated carrot. Set aside.
- Combine the spelt flour, whole wheat flour, baking powder, baking soda, salt and cinnamon into a bowl.
- In the bowl of a stand mixer set at medium speed, beat the oil and sugar until smooth. Add the baby food carrots, applesauce, and vanilla. Beat. With the machine running, add the eggs, one at a time.
- With the machine still running, using two large or wooden spoons, add large alternating dollops of the dry mixture and the 2 2/3 cups grated carrots, until both are completely added. Beat in the walnuts, and chocolate chips. Mix until blended. Pour the batter into the prepared pan.
- Bake for 55-60 minutes, or until a toothpick inserted into the centre comes out clean. Cool in in the pan for 10 minutes; then turn the cake out onto a rack or plate to cool completely.
