Einkorn Carrot Cake
Featured Comment
“Just finished making these. They are amazing. Incredible. You were right – no gluten reaction and the whole family loves them. simply Amazing!!”
Vel illum dolore eu feugiat nulla facilisis at vero eros et accumsan et iusto odio Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat. Ut wisi enim ad minim veniam, quis nostrud exerci tation ullamcorper suscipit lobortis nisl ut aliquip ex ea commodo consequat.
Einkorn Carrot Cake
- PREP TIME:
- COOK TIME:
- TOTAL TIME:
- SERVINGS:
Description
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?
SCALE
Ingredients
- 3 whole eggs
- 2 1/2 cup 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 cup Whole Einkorn Flour
- 1 teaspoon Baking Soda
- 1 tablespoon Baking Powder
- 2 tablespoon Coconut Flour
- 3/4 cup Avocado Oil Or Melted coconut oil
- 3 cup Shredded Carrots
- 1-2 cup Pecans Optional
Instructions
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 11x17 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 9x13 pan. Double for the sheet cake if you love frosting. Enjoy!
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 9x13 pan. Double for the sheet cake if you love frosting. Enjoy!
Follow us
Signup for email updates
Get free recipes and discount coupons in your inbox.
PRODUCTS IN THIS RECIPE
ALL NEW: Organic Einkorn Angel Hair
ALL NEW: Organic Einkorn Linguine
RELATED RECIPES
21 thoughts on “Einkorn Carrot Cake”
Also is it ok to just use olive oil?
Hi Sara, Olive oil will work. I’d make sure it doesn’t have too strong of a flavor. If you frequently use olive oil in desserts and are fine with it, it shouldn’t be different in this.
Do you have to use coconut flour? It’s very little. And could I use regular sugar instead?
The coconut flour can be omitted. It helps with absorption since einkorn is a wetter grain. And yes, regular sugar can be used.
Thank you!
Hi! Thank you for this recipe. I would like to cut down on sugar in this recipe so I was thinking substituting crushed pineapple for applesauce. I wanted to use 1/3 to 1/2 less of the dry sugar, do you know how would that effect the texture?
Hi Eliza, I do not but quick breads are pretty forgiving. Just watch consistency. If it seems too thin, add a little flour.
Hi can I make this as a layer cake? Two 9 inch or three 8 inch? Thank you
Hi Arlene, I don’t see why not! I’ve never done this, so I can only tell you what I would do if I were going to experiment myself.In either case, I would probably 1 1/2 the recipe. Here is a link to help you with bake times:
You may just have to experiment with baking until a toothpick comes out clean! I hope that helps!
Can I use regular Eikorn flour? Can I bake in 9 x13 pan? Thank you.
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.
This recipe was missing ingredients…carrots, nuts, honey at the least. I made it anyway. Hope it turns out OK.
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!
Thanks, it turned out very well with my guess for amounts. I liked and will make it again and again.
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!
Marteen, we are glad you enjoyed the recipe and love the ideas for healthier modifications. Thank you!
My daughter is allergic to pineapple. Do you have any suggestions how I could change it to work without that?
Do you have a moist cocoa cake recipe. Could I add to this recipe some cocoa, do you think?
[…] My second try turned out so well! 🙂 You can get my recipe here […]
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.
Yes, this does reflect the 25% less water. This recipe is based on flour milled from our berries.