for 16 pieces

Cake mixture

200 g	butter, soft
150 g	coarse cane sugar
½ tsp	salt
4	eggs
250 g	light spelt flour
1 tsp	baking powder
½ tsp	cinnamon
250 g	rhubarb, cut into approx. 1 cm slices
150 g	carrots, finely grated
1 tbsp	ginger, finely grated

Icing

60 g	icing sugar
1 tbsp	lemon juice
8	baby carrots

How it's done

Cake mixture

Mix the butter, sugar and salt in a bowl. Whisk in the eggs one at a time, continue to beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour, baking powder and cinnamon, mix into the eggs along with the rhubarb, carrots and ginger, transfer to the prepared tin.

To bake

Approx. 1 hr. 10 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely.

Icing

Mix the icing sugar and lemon juice to create a thick icing. Spread the icing over the cake. Make 8 holes in the cake using the handle of a wooden spoon, insert the carrots. Leave the icing to dry.

Show complete recipe