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einkorn carrot cake frosted with cream cheese frosting on a blue willow platter with a womans hands being shown with a cake knife cutting a slice of cake

Easy, Moist Einkorn Carrot Cake Recipe

Einkorn Carrot Cake artfully combines the rustic, nutritious charm of Einkorn flour with the rich spices and flavors of an old fashioned carrot cake, resulting in an easy-to-make, moist cake that's as satisfying to make as it is to eat.
5 from 6 votes
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Course: Dessert
Cuisine: American
Keyword: Einkorn, Einkorn Cake, Einkorn Carrot Cake Recipe, Einkorn Flour, Einkorn Recipes
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 14 depends on the size of slice you cut
Calories: 608kcal

Equipment

Ingredients 

Ingredients For Cake

  • ½ cup brown sugar
  • 1 cup sugar
  • ¾ cup unsalted butter
  • 3 tablespoons buttermilk Make your own by adding 1/2 teaspoon of apple cider vinegar to 3 TBS of whole milk OR just use whole milk
  • 4 eggs
  • 2 cups All Purpose Einkorn Flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon real salt
  • 1 Tablespoon ground cinnamon
  • 1 tsp ground ginger
  • 2 teaspoons vanilla
  • 3 cups grated carrots
  • 1 cup chopped raw walnuts

Ingredients For Frosting

  • 24 oz cream cheese softened
  • 1 ½ cup butter softened
  • 4 cups powdered sugar
  • 2 ½ teaspoon vanilla

Instructions

Instructions For Cake

  • Start by warming up your oven to 350 degrees, setting the rack in the center.
  • Get three 8-inch cake pans ready by lining the bottoms with parchment paper and giving the sides a good buttering and a light dusting of flour. This helps your cake come out easily after baking.
    As an alternative, you can give each pan a good buttering and a light dusting of flour without lining the bottoms.
  • You can make this a sheet cake, just adjust the baking times or you can make it two layers if you want.
  • In a medium-sized bowl, whisk together your dry ingredients – flour, baking powder, baking soda, salt, cinnamon, and ginger.
  • In a large bowl, beat the sugars and butter together on a medium-high setting for about 3–4 minutes. You’re looking for a light and fluffy texture.
  • Next, add the eggs one at a time, making sure each one is well incorporated before adding the next.
  • Next, stir in the vanilla and buttermilk.
    These ingredients add a depth of flavor and moisture that makes the cake deliciously tender.
  • Stir in the carrots and walnuts.
    These are the heart of your cake, bringing texture and a lovely earthy sweetness.
  • Gently fold in your dry ingredients just until well combined.
    Don’t overmix! Overmixing Einkorn flour will cause collapse while baking.
  • Evenly divide the batter between the prepared pans. Pop them in the oven for 35-40 minutes.
    You’ll know they’re done when the tops are a golden brown and the cake springs back to a gentle touch.
  • After baking, let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Once the cakes are completely cool, lay one layer on your cake plate and cover it with frosting
  • Place the second layer on top of the first and frost it, repeat with the third layer
  • Then frost the sides.
  • Enjoy!

Instructions For Frosting

  • While the cake bakes beat your cream cheese in a large bowl until it’s smooth, then add in the butter and vanilla.
  • Continue beating until you get a creamy consistency.
  • Gradually add the powdered sugar, making sure it’s well mixed in.
  • If your frosting isn’t the right spreading consistency, it may be due to the butter and cream cheese being too soft. In this case, let the frosting chill in the fridge until it firms up, which could take about 2-3 hours.
  • On the other hand, if the cream cheese and butter are still too chilled and the frosting is too stiff, allow it to sit at room temperature while the cakes are baking. This will help soften it to the desired consistency for easy spreading.
  • Make-Ahead Tip: You can prepare this frosting up to 5 days in advance. Just keep it in the fridge, and it’ll be ready to spread when you are. Allow it to soften at room temperature so it will be spreadable.

Nutrition

Nutrition Facts
Easy, Moist Einkorn Carrot Cake Recipe
Amount per Serving
Calories
 
608
Calories from Fat 477
% Daily Value*
Fat
 
53
g
82
%
Saturated Fat
 
30
g
188
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
13
g
Cholesterol
 
175
mg
58
%
Sodium
 
653
mg
28
%
Potassium
 
236
mg
7
%
Carbohydrates
 
65
g
22
%
Fiber
 
2
g
8
%
Sugar
 
26
g
29
%
Protein
 
7
g
14
%
Vitamin A
 
6223
IU
124
%
Vitamin C
 
2
mg
2
%
Calcium
 
130
mg
13
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.