My first attempt at making einkorn carrot cake did not go well at all. To add to the blunder, it was supposed to be for a birthday so I was quite disappointed because it turned out to be more like einkorn pudding in a cake pan :/
As you can imagine, the “pudding birthday cake” only made me more determined to get this right. And that’s just what I did!
My second try turned out so well! You can get my recipe here Einkorn Carrot CakeThe cake was spongy, moist, and had a delicious flavor. My family loved it so much that they nearly finished off the entire pan. It’s very healthy (as cakes go) so it was a score in every way.
Baking with einkorn takes some practice because it absorbs less water, and it looks like it is baked long before it’s ready to take out of the oven. I’ve been told that I should use 25% less water when baking with einkorn. That seems to be true.
Share your experiences with einkorn baking in the comments below.
Ingredients
SCALE
3wholeeggs
2 1/2cupSucanat or Rapadura(another dry sugar such as date sugar or coconut sugar would work too)
1tablespoonVanilla
1cupCrushed Pineapple(include the pineapple juice)
1tablespoonCinnamon
1/2teaspoonReal Salt
3cupWhole Einkorn Flour
1teaspoonBaking Soda
1tablespoonBaking Powder
2tablespoonCoconut Flour
3/4cupAvocado OilOr Melted coconut oil
3cupShredded Carrots
1-2cupPecansOptional
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. HoneyBlend 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!
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
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.
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?
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.