Carrot Cake with Whole Red Fife and Einkorn Flour
I've used red fife and einkorn whole wheat flours instead of all purpose flour in thiscarrot cake recipe by Inspired Taste. These flours add baking spice aromas and a sweet nuttiness along with all the fiber and nutrients of whole grains. With a little extra vanilla extract and a teaspoon of water, you'll compensate for the extra thirstiness of the red fife flour. Other changes to the original recipe unrelated to the whole grain substitution include a different ratio of white-to-brown sugar, a more traditional cream cheese frosting, and my one bowl cake mixing method.
Carrot Cake with Whole Red Fife and Einkorn Flour
Rated 3.2 stars by 9 users
Category
Dessert
Servings
16 Slices
Prep Time
30 minutes
Cook Time
40 minutes
I've used red fife and einkorn whole wheat flours instead of all purpose flour in thiscarrot cake recipe by Inspired Taste. These flours add baking spice aromas and a sweet nuttiness along with all the fiber and nutrients of whole grains. With a little extra vanilla extract and a teaspoon of water, you'll compensate for the extra thirstiness of the red fife flour. Other changes to the original recipe unrelated to the whole grain substitution include a different ratio of white-to-brown sugar, a more traditional cream cheese frosting, and my one bowl cake mixing method.
Ingredients
- 4 large eggs
-
150g sugar (3/4 cup)
-
240g brown sugar (1 1/4 cup)
- 290g oil, canola, avocado or light olive oil (1 1/4 cup)
-
*2 tsp vanilla extract (10g)
- *1 tsp water (5g)
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2 tsp baking soda (8g)
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1/2 tsp salt (3g)
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2 tsp ground cinnamon (8g)
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260g whole grain flour (2 cups total) 160g red fife whole grain flour and 100g einkorn whole grain flour
- 300g grated carrots (3 packed cups, 5-6 medium carrots)
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100g chopped pecans or walnuts (1 cup)
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optional 65g raisins (1/2 cup)
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optional spices such as 1/2 tsp cardamom, 1/2 tsp ginger, and 1/8-to-1/4 tsp nutmeg
- 8 oz cream cheese, room temp (226g)
- 6 Tbsp unsalted butter (86g)
- 1 Tbsp milk or heavy cream (15g)
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3 cups powdered sugar (400g)
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pinch of salt
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optional additional 50g toasted chopped pecans or walnuts for decorating
For 2 9” round cake layers
Cream Cheese Frosting
Directions
Cake
Grease and flour two 9" round nonstick pans. If your pans are not nonstick, then grease, line with rounds of parchment paper, grease again, and flour.
Grate the carrots in a food processor or by hand. Measure and chop the walnuts or pecans (option to toast).
Preheat the oven to 350F.
Mix the eggs and sugars together in a large bowl. Add the oil, vanilla extract, and water, and continue mixing.
Thoroughly mix in the baking soda, salt, and spice(s). Add the flour and mix until it's incorporated. Fold in the shredded carrots, nuts and raisins, if using.
Divide the batter between the two pans and bake for about 40 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in their pans for about 15 minutes before removing them to cooling racks.
Frosting
With a handheld mixer or a stand mixer with the paddle attachement, beat the cream cheese, butter, cream, and pinch of salt until smooth.
Add the powdered sugar one cup at a time, beating in between. Start on slow speed each time to prevent a mess. If you want a stiffer frosting, add a fourth cup of powdered sugar. After all the sugar is incorporated, continue beating for a few minutes until the frosting is smooth and fluffy.
Assembly
When the cakes are completely cool, place one on a plate and top it with frosting, add the second layer and frost the top and sides. You can decorate it with additional nuts if you'd like.
Storage
The cake can be left covered at cool room temperatures for a couple of days. In the summertime, I store in the refrigerator right away, where it's fine for about a week.
Extra cake can be frozen for a few hours in slices, then tightly wrapped and returned to the freezer. This method keeps the frosting more intact as long as you unwrap at the start of defrosting.