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?
- 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
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!