The Best Einkorn Carrot Cake with Cream Cheese Frosting
This einkorn carrot cake with cream cheese frosting is soft, moist, and perfectly spiced. Made with nutrient-rich einkorn flour, fresh carrots, and a rich cream cheese frosting, it’s the ultimate from-scratch dessert for spring gatherings, Easter, or anytime you’re craving a wholesome homemade treat.
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Carrot cake has always been one of those cozy, timeless desserts that feels right for any season. But when you make it with freshly milled einkorn flour, it takes on a whole new level of flavor and texture, soft, tender, and perfectly moist with a subtle nutty richness that einkorn naturally brings. Top it off with a silky cream cheese frosting, and you’ve got the kind of dessert that’ll disappear before you can sneak a second slice.
This is hands-down the best einkorn carrot cake with cream cheese frosting, whether you’re baking it for Easter, a birthday, or just a simple treat from scratch.
What Is Einkorn Flour and Why Use It in Carrot Cake
Einkorn is one of the oldest cultivated grains. Unlike modern wheat, it hasn’t been heavily hybridized, so it retains more of its natural nutrients and a more delicate gluten structure. Many bakers find that einkorn adds a slightly nutty flavor, improves digestibility, and gives baked goods a beautiful crumb.
However, baking with einkorn is a bit different than with all-purpose flour, it hydrates differently, has a lower gluten strength, and responds best to gentle handling. That’s exactly why this recipe is tailored to get the most out of einkorn in carrot cake.
If you’re new to working with einkorn, this Beginner’s Guide to Einkorn Flour from Jovial Foods is a fantastic resource for learning how to bake with it successfully.
Why I Love This Recipe
- Wholesome ingredients – made with nutrient-rich einkorn flour, fresh carrots, and warm spices.
- Unbelievably moist and soft – the cake stays tender without being heavy.
- That frosting! – smooth, tangy cream cheese frosting balances every bite.
- Better than store-bought – nothing beats a truly homemade einkorn carrot cake.
This einkorn carrot cake with cream cheese frosting is soft, moist, and downright irresistible. Whether you’re baking it for a holiday gathering, a birthday, or just because you love cake (and let’s be honest, who doesn’t?), this recipe will quickly become a family favorite.
Bake it once, and I promise, you’ll never look at carrot cake the same way again.
Ingredients You’ll Need
For the Cake
- Freshly milled einkorn flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- All spice
- Ground cloves
- Brown sugar
- Granulated sugar
- Oil
- Eggs
- Vanilla
- Finely shredded carrots
- Pecans
- Crushed pineapple
For the Cream Cheese Frosting
- Cream cheese, softened
- Butter, softened
- Powdered sugar
- Salt
- Heavy cream
- Vanilla
How to Make Einkorn Carrot Cake
1. Prep your carrots. Finely grate your carrots so they blend seamlessly into the batter.
2. Preheat oven. Preheat oven to 350°F.
3. Mix the dry ingredients. Whisk together the einkorn flour, baking powder, baking soda, salt, and spices.
4. Combine the wet ingredients. Beat the eggs, sugars, oil, and vanilla until smooth.
5. Bring it together. Gently fold the dry ingredients into the wet, then stir in the carrots, pineapple, and nuts.
6. Bake. Pour into a greased or floured 8 inch round cake pan or an 8×8 cake pan. Bake for 35 – 40 minutes or until a toothpick comes out clean.
7. Cool completely. Allow time for your cake to cool completely before frosting.
8. Make the cream cheese frosting. Beat cream cheese, butter, powdered sugar, salt, heavy cream, and vanilla until silky.
9. Frost & enjoy. Spread generously over the cooled cake and savor every bite.
Tips and Troubleshooting
- Don’t overmix — because einkorn’s gluten is gentler, mixing too much can make it dense.
- Check oven calibration — ovens vary, so test with an oven thermometer.
- Moisture balance — if your batter feels very thick, a tablespoon or two of milk or even sour cream can help.
- Grating carrots finely — finer shreds integrate better and bake more evenly.
- Chill before slicing — cooling the frosted cake in fridge for 30 min helps get clean cuts.
Variations & Flavor Twists
- Substitute walnuts or raisins for mix-ins
- Add crystallized ginger or orange zest for extra flavor
- Use maple extract in the cream cheese frosting instead of vanilla
Storage & Shelf Life
- Refrigerator: Store in airtight cake dome or container; keep up to 4–5 days.
- Freezer: You can freeze individual slices or the whole cake (well wrapped) up to 2–3 months. Thaw in fridge overnight.
- Frosting Notes: Frost only when fully cooled, or the frosting can soften.
FAQs
Can I use regular all-purpose flour instead of einkorn?
Yes, the recipe works with AP flour, but you’ll lose the nutty depth and texture that einkorn brings.
Why is my carrot cake dense/heavy?
It could be from overmixing, too much flour, or not enough moisture. Also, temperature fluctuations during baking can affect rise.
Can I double or halve this recipe?
Absolutely, just maintain proportions. Baking times might vary slightly if pans are deeper or wider.
How do I get a smooth cream cheese frosting?
Use room temperature cream cheese and butter, sift powdered sugar, and mix gently, avoid overbeating.
Should I peel my carrots?
I recommend peeling for the best texture and flavor, but you can leave the peel on if your carrots are very fresh and tender.
Can I make this cake ahead of time?
Absolutely! The cake actually tastes even better the next day as the flavors deepen. Store it covered in the fridge and bring to room temperature before serving.
Does this recipe freeze well?
Yes, wrap unfrosted cake layers tightly and freeze up to 3 months. Thaw at room temperature, then frost when ready.
Other Recipes You’ll Love
- Soft and Chewy Fresh Milled Flour Tortillas
- Triple Chocolate Sourdough Bread
- Fall Apart Dutch Oven Chicken
- Garden Fresh Zucchini Muffins
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