Easy, Moist Einkorn Carrot Cake With Cream Cheese Frosting (Works With Any All-Purpose Flour)

Nothing evokes the feeling of home quite like the aroma of a freshly baked Einkorn Carrot Cake. This 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. Our Einkorn Carrot Cake recipe pays homage to simpler, more genuine baking traditions, making it perfect for those who treasure the warmth and togetherness of creating something truly special from scratch. So, let’s roll up our sleeves and start baking!

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Einkorn Carrot Cake

In our homestead kitchen, we’re all about using organic, non-GMO ingredients, and many of them, like eggs, butter, and milk, come right from our own backyard. But don’t worry if your pantry looks a bit different – feel free to use whatever you have on hand. If you find yourself out of brown sugar, we’ve got a handy guide on how to make your brown sugar. It’s simpler than you might think!

Curious about making your baking powder? It’s surprisingly easy, and you can read our post to see just how easy it is. You’ll also notice that my recipes call for “real salt.” We’ve got a whole article dedicated to explaining the various types of salt and why we prefer real salt in our cooking.

And for those interested in learning about true cinnamon and its health benefits, we’ve covered that too. We believe in understanding what goes into our food and sharing that knowledge with you, so you can bring the same wholesome goodness to your family’s table.

If you’re new to Einkorn flour, you can get my best tips for baking with it to help you avoid wasting time and ingredients.

Ingredients for Cake

• ½ cup brown sugar
• 1 cup sugar
• ¾ cup unsalted butter
• 3 tablespoons buttermilk
• 4 eggs
• 2 cups all-purpose Einkorn flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 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 1/2  cup butter, softened
• 4 cups powdered sugar
• 2 1/2 teaspoon vanilla

Instructions for Cake

1. Start by warming up your oven to 350 degrees, setting the rack in the center.
2. 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.
   • I love my cake pans and only use this parchment paper.
   • You can make this a sheet cake, just adjust the baking times or you can make it two layers if you want.
3. In a medium-sized bowl, whisk together your dry ingredients – flour, baking powder, baking soda, salt, cinnamon, and ginger. This bowl set is the best I’ve ever had.
4. 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.
5. Next, add the eggs one at a time, making sure each one is well incorporated before adding the next.
6. Next, stir in the vanilla and buttermilk.
   • These ingredients add a depth of flavor and moisture that makes the cake deliciously tender.
7. Stir in the carrots and walnuts.
   • These are the heart of your cake, bringing texture and a lovely earthy sweetness.
8. Gently fold in your dry ingredients just until well combined.
   • Don’t overmix! Overmixing Einkorn flour will cause collapse while baking.
9. Evenly divide the batter between the prepared pans. Pop them in the oven for about 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.
10. After baking, let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. 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.
12. Enjoy!

Frosting

1. While the Cake Bakes beat your cream cheese in a large bowl until it’s smooth, then add in the butter and vanilla.
2. Continue beating until you get a creamy consistency.
3. 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.
4. 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.

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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

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Einkorn, Einkorn Cake, Einkorn Carrot Cake Recipe, Einkorn Flour, Einkorn Recipes

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 14 depends on the size of slice you cut

Calories: 608kcal

Equipment

• Mixer
• 3 8" Cake Pans You can use a sheet pan, two cake pans, or make muffins – adjust baking time accordingly
• Mixing Bowls
• Grater for carrots
• Chopper for nuts
• Measuring Cups and Spoons
• Cooling rack
• Spatula for spreading frosting

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.

FAQs for Einkorn Carrot Cake

• What is Einkorn flour, and why use it for carrot cake?
  • Einkorn flour is an ancient wheat variety known for its nutritional benefits and easier digestibility compared to modern wheat. It adds a nutty, rich flavor to the carrot cake, making it not only delicious but also a healthier option.
• Can I substitute Einkorn flour with regular all-purpose flour?
  • Yes, you can. However, keep in mind that Einkorn flour has a different protein structure and absorption level, so the texture and flavor of the cake might vary slightly.
• Why is my frosting too runny or too stiff?
  • Frosting consistency can vary based on the temperature of the ingredients. If it’s too runny, chilling it in the fridge will help. If it’s too stiff, letting it sit at room temperature should soften it.
• Can I add or substitute other ingredients in the cake?
  • Absolutely! Feel free to experiment with adding nuts, raisins, or even pineapple for a different twist. Just be mindful of the added moisture from fruits.
• How long can I store the Einkorn Carrot Cake?
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Is this cake freezer-friendly?
  • Yes, both the cake and frosting freeze well. Wrap the cake layers individually and store the frosting in a separate airtight container. They can be frozen for up to 3 months.
• Can I make this cake in a different size or as cupcakes?
  • Sure! Adjust the baking time accordingly – cupcakes will take less time, while a larger cake might take more.
• What makes this carrot cake recipe unique?
  • Our Einkorn Carrot Cake stands out with its blend of wholesome Einkorn flour and classic carrot cake spices, offering a delicious balance of nutrition and indulgence.
• Can I make the frosting ahead of time?
  • Yes, the frosting can be made up to 5 days in advance and stored in the refrigerator. Just let it come to room temperature and give it a good stir before using it to refresh its consistency.
• Any tips for the perfect cake texture?
  • Make sure not to overmix the batter and gently fold in the flour. This ensures a light and moist texture, which is key for a perfect carrot cake.

Wrap UP

Baking this Einkorn Carrot Cake is all about embracing the warmth and authenticity of homemade treats. It’s a perfect example of how simple, natural ingredients can create something extraordinarily delightful. Remember, whether you’re using ingredients from your homestead or your local store, the real magic lies in the care and love you infuse into your baking.

This cake is more than just a sweet indulgence; it’s a celebration of wholesome goodness and the joy of baking from the heart. We hope this recipe brings as much happiness to your kitchen as it does to ours. Happy baking!