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Up close of a slice of carrot cake sitting on top of a stainless steel spatula.

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.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Equipment

Ingredients

Carrot cake ingredients

  • 1¾ cup freshly milled einkorn flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon allspice
  • ⅛ teaspoon ground cloves
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup coconut oil (melted)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup finely shredded carrots
  • ½ cup roughly chopped pecans
  • ¼ cup crushed pineapple (not drained)

Cream cheese frosting ingredients

  • 4 ounces cream cheese (softened)
  • ½ stick butter (softened)
  • 2½ cups powdered sugar
  • pinch of salt
  • ⅛ cup heavy cream
  • ½ teaspoon vanilla extract

Instructions

  • Prep your carrots. Finely grate your carrots so they blend seamlessly into the batter.
  • Preheat oven. Preheat oven to 350°F.
  • Mix the dry ingredients. Whisk together the einkorn flour, baking powder, baking soda, salt, and spices.
  • Combine the wet ingredients. Beat the eggs, sugars, oil, and vanilla until smooth.
  • Bring it together. Gently fold the dry ingredients into the wet, then stir in the carrots, pineapple, and nuts.
  • Bake. Pour into a greased or floured 8 inch round cake pan or an 8x8 cake pan. Bake for 35-40 minutes or until a toothpick comes out clean.
  • Cool completely. Allow time for your cake to cool completely before frosting.
  • Make the cream cheese frosting. Beat cream cheese, butter, powdered sugar, salt, heavy cream, and vanilla until silky smooth.
  • Frost & enjoy. Spread generously over the cooled cake and savor every bite.

Notes

Double this Recipe

If you want to make a layered cake you can double this recipe or if you want a larger sheet cake double the recipe and bake in a 9x13 dish. 

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.