Carrot Cake/Cupcakes

3 cups integral spelt flour
3/4 cup very soft butter

1/4 cup spent leaven
3/4 cup buttermilk

3 eggs
1 1/2 cup sucanat
3 cups grated carrot
2 tsp vanilla
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1 tsp salt
2 teaspoons baking powder
1 teaspoon baking soda

With a hand or stand mixer using the whisk attachment, mix soft butter into flour until it resembles sand. Add leaven and buttermilk, and stir just until a dough mass forms.

After about 8-10 hours, whip eggs and sucanat together until very thick,

tan and aerated. Add carrot, vanilla, spices and salt. Mix well, then add baking powder and soda, and chunks of the fermented dough. Stir until all dough pieces are assimilated; allow soda to neutralize strong flavored acids for a few minutes--it gets a little bubbly. Stir batter once more, then scoop into muffin tins lined with parchment liners, a well-buttered 9x13 or a cast iron bundt pan.

Bake @ 350:
cupcakes 17-20 min
9x13 30-35 min
bundt 50-55 min

Frost with your favorite cream cheese frosting, or possibly a swiss meringue made with maple syrup!

Comments

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