Einkorn Carrot Cake

Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
 In Cakes, Vegan
Einkorn Carrot Cake | Anita's Organic Mill
How can anyone feel guilty about eating desserts when they contain delicious seasonal vegetables? Moist and delicious this cake can be eaten all year round. It is delicious enough to be eaten as is but the cream cheese frosting does take it to the next level.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 1 cake



  • 1 cup Anita's Organic All-Purpose White Spelt Flour
  • 1 cup Anita's Organic Einkorn Flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Pumpkin spice (or 1tsp cinnamon, ½ tsp nutmeg, ½ tsp all spice)
  • 3/4 cup Anita's Organic Shredded Coconut
  • 1/2 cup Anita's Organic Cane Sugar
  • 1/2 cup Anita's Organic Light Brown Sugar
  • 3/4 cup Walnuts or pecans, chopped
  • 3/4 cup Anita's Organic Thompson Raisins
  • 3 cup Carrots, grated
  • 1/2 cup Sunflower oil
  • 1/2 cup Non-dairy yogurt, plain unsweetened
  • 1/2 cup Non-dairy milk (or regular)
  • 2 tsp Vanilla extract

Cream Cheese Frosting

  • 1/2 cup Butter (regular or dairy free)
  • 8oz (227g) Cream cheese (non-dairy or regular)
  • 4 cups Anita's Organic Icing Sugar
  • Zest of 2 Lemons
  • 1 tbsp Lemon juice
  • 2 tsp Vanilla extract



  • Preheat the oven to 350˚F. Grease 2 x 7” round cake pans and line the bottoms with parchment paper. For a sheet cake use a 9 x 12-inch pan instead.
  • In a large bowl whisk together the flours, baking powder, baking soda, salt and spices. Stir in the sugars, coconut, chopped nuts and raisins until everything is evenly combined.
  • Make a well in the centre of the dry mix and add the grated carrots, oil, yogurt, milk & vanilla extract.
  • Mix everything together with a wooden spoon or spatula, until evenly combined. Scrape the cake batter into the lined pans and bake in the oven for 25 to 30 minutes. (30 to 40 minutes if baking in a sheet pan).
  • Test the cakes are cooked by inserting a wooden toothpick into the centre of each cake. The toothpick should come out clean. If not return to the oven in 5-minute increments until fully cooked. When ready remove from the oven and allow to cool down in the pans for 30 minutes. Then remove the cakes from the pans and transfer them to a wire rack until fully cooled.

Cream Cheese Frosting

  • While the cakes are cooling prepare the frosting. Place all the frosting ingredients into the bowl of a stand mixer (or use a hand-held whisk) and whisk until smooth, soft and fluffy. Keep refrigerated until required.

Assemble the Cake

  • To assemble the cake spread some of the cream cheese frosting onto one of the cakes and place the second cake on top. Spread more frosting on the top and decorate with whole or chopped walnuts/pecans if required.

Leave a Comment

Cranberry & Orange Bundt Cake | Anita's Organic MillEinkorn Pumpkin Cake | Anita's Organic Mill