🥕 Spelt Carrot Cake / Muffins

Ingredients:
1 ½ cups whole spelt flour or light spelt flour

2 cups grated carrots (about 3–5 carrots, depending on size)

½ cup coconut sugar or dark brown sugar

¼ cup maple syrup

½ cup sunflower oil, coconut oil, or almond oil

½ cup unsweetened applesauce

2 eggs, at room temperature

1 tsp vanilla extract

1 tsp cinnamon

¼ tsp nutmeg

1 tsp baking soda

½ tsp baking powder

¼ tsp salt

Directions:
Preheat your oven to 350°F (175°C).
Line a muffin tin with 12–15 paper liners or grease an 8×8-inch square baking dish with butter and sprinkle lightly with cream of spelt (optional).

Mix the dry ingredients:
In a large bowl, combine the spelt flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Whisk the wet ingredients:
In a separate bowl, whisk together the eggs, grated carrots, sugar, maple syrup, oil, applesauce, and vanilla until well combined.

Combine wet and dry:
Add the dry ingredients to the wet mixture and stir thoroughly until fully incorporated—do not overmix.

Pour and bake:

For muffins: Divide the batter evenly into the lined muffin tin. Bake for about 25–30 minutes.

For cake: Pour the batter into the prepared 8×8-inch dish and bake for about 35–40 minutes.

Bake until the top is firm and a toothpick inserted into the center comes out clean. Oven times may vary—watch closely near the end.

Cool & enjoy:
Let cool slightly before serving. No icing needed—the natural sweetness and warm spices shine on their own.