Well, goodness! I cannot believe it’s been so long since my last post and I apologize for being gone for so long. I return to blogging today with a recipe I’ve developed over the past few years for a carrot-coconut coffee cake studded with slivered almonds. It’s a different take on carrot cake, and great for breakfast, too!

Carrot-coconut coffee cake

2 1/4 cups spelt flour

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. cinnamon

1/2 cup slivered almonds

1/2 cup shredded unsweetened coconut

1/3 cup melted salted butter

1 cup buttermilk

3/4 cup honey (a lighter one such as wildflower or clover)

1 tsp. vanilla extract

2 large eggs

2 cups shredded carrots

Preheat the oven to 375 degrees F. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, almonds, and coconut and stir to mix. Set aside.

In a large bowl, whisk together melted butter, buttermilk, eggs, vanilla, and honey. Add the carrots and stir to mix. Add in the dry ingredients and mix until just combined. Pour into a greased 9″ round or square 9 1/2″ by 9 1/2″ pan as I’ve done here, and bake for approximately 40 minutes, or until a tester inserted in the center comes out with a crumb or two clinging to it.