Carrot Piernik – 2

  • This is a variation of my previous carrot piernik and I think even better.
  • Demerara sugar is used, which is not really found in Poland, but you could used granulated sugar instead – should not make too much difference.
  • The use of vegetable oil in this recipe would not have been possible until the early 20th century.
  • The spelt flour that is used in this recipe is the flour of an ancient wheat grain – Triticum spelta.
  • It has been cultivated since 5,000 BC.
  • It is the precursor of modern wheat – Triticum aestivum.
  • Spelt has a lower yield than modern wheat but it will grow in poor soil and many different regions.
  • Spelt is thought to be easier to digest than modern wheat.
  • Spelt makes this piernik extra nice
  • You could use whole-wheat flour if you cannot find spelt.
  • This piernik can be made at the last minute – it stays moist for 3-4 days.

Have you ever baked with spelt flour?


  • 125ml sunflower oil
  • 120g demerara sugar
  • 2 eggs
  • 150g spelt flour
  • Grated zest of a small orange
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • Pinch of salt
  • Pinch of pepper
  • 1 teaspoon of baking powder
  • 200g coarse grated carrots
  • 50g chopped walnuts (optional)


  • Pre-heat the oven to GM4 – 180°C.
  • Grease and line the base of a 20cm diameter tin.
  • Mix together the flour, baking powders, spices, salt and pepper.
  • Whisk together the oil, sugar, orange zest and eggs.
  • Mix in the grated carrots.
  • Mix in the flour mixture.
  • Stir in the nuts.
  • Pour the batter into the prepared tin.
  • Level off the top.
  • Bake for around 45-50 minutes.
  • Dust with icing sugar when serving.
Royal Doulton – Sonnet – 1971 – 1998

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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