Einkorn carrot cake

Einkorn Carrot Cake

Posted August 8, 2013 by Julie Koyle
This einkorn carrot cake is a big hit at our house. It is so delicious...and healthy too! See the picture below. Who knew you could make such a beautiful cake from whole einkorn flour?

Servings

Ingredients

  • 3 whole eggs
  • 2 1/2 cups Sucanat or Rapadura (another dry sugar such as date sugar or coconut sugar would work too)
  • 1 tablespoon Vanilla
  • 1 cup Crushed Pineapple (include the pineapple juice)
  • 1 tablespoon Cinnamon
  • 1/2 teaspoon Real Salt
  • 3 cups Whole Einkorn Flour
  • 1 teaspoon Baking Soda
  • 1 tablespoon Baking Powder
  • 2 tablespoons Coconut Flour
  • 3/4 cup Avocado Oil Or Melted coconut oil
  • 3 cups Shredded Carrots
  • 1-2 cup Pecans Optional

Directions

Preheat oven to 350 degrees. Blend eggs and Sucanat. Add the remaining wet ingredients. Mix well. Add dry ingredients. Mix well. Add carrot and nuts and combine thoroughly. Bake in an 11×17 cake pan for thicker cake or 1/2 size jelly roll pan for a thinner cake for 50-60 minutes.

*Testing a cake made from Einkorn to see if it’s done can be tricky. The knife or fork, etc. will come out clean and the top will look golden brown long before it is actually done (and you’ll end up with “carrot cake pudding”). To check the cake, simply insert a butter knife into the middle and pull down slightly. If you can clearly see the crumbs and pockets of air, you are probably good. Uncooked cake will still look like pudding. Let cool completely before frosting. If you don’t already have a favorite cream cheese frosting recipe, this is the one I used:

Cream Cheese Frosting:

1- 8 oz. block of Cream Cheese, softened
1/4 C. Butter, softened
1/2 t. vanilla
1/2 C. Honey

Blend thoroughly. This will put a thinner layer on the sheet cake and a thick layer on the cake baked in the 9×13 pan. Double for the sheet cake if you love frosting. Enjoy!

12 thoughts on “Einkorn Carrot Cake

  1. Jannel James

    Does this recipe reflect the 25% less water you mentioning that should be used? Can I mill the einkorn berries and use that flour? Some sites tell you you have to use the flour and not mill it?? Thank you.

    Reply
    1. admin

      Yes, this does reflect the 25% less water. This recipe is based on flour milled from our berries.

      Reply
  2. Pingback: Einkorn Carrot Cake, Healthy AND Delicious » Einkorn.com

  3. Marteen

    I made it without eggs (the applesauce or grated apples does the job) and dairy (used coconut oil and cream) and turned out super yummy. Thank you for the recipe!

    Reply
  4. Tara

    This recipe was missing ingredients…carrots, nuts, honey at the least. I made it anyway. Hope it turns out OK.

    Reply
    1. Admin

      Tara, this recipe was updated and some things were lost in the update. We appreciate your letting us know. We have fixed those problems and apologize for the inconvenience. Honey was taken out of the updated recipe but did not get removed from the instructions. The carrots and nuts have been added back into the ingredient list. Thanks again!

      Reply
    1. Admin

      Barb, are you referring to all-purpose flour instead of whole grain? Yes, you can use all-purpose. As always, just watch until the consistency is right. And you can try to bake it in a 9×13 pan. It will make it thicker, and since I haven’t done it, I’m not sure if it will be too thick for the walls of the pan. You’d have to experiment and see. Cook time would probably be a little longer as well. Let us know how it turns out.

      Reply

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