Simple Carrot Cake Recipe

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I’m going to make this short and sweet.

This was my first attempt at carrot cake and unlike how most of my other first attempt at recipes, this was exactly what I was hoping for! 

As I type this, I am eating yesterday’s left over carrot cake- crumbs falling onto my keyboard and everything! Quick clean up…. 

OK, this carrot cake is:

Picky eater approved


Perfectly sweet


Crunchy roasted walnuts

Oil Free!

This treat comes together in under 90 minutes

I won’t keep you waiting. you have a cake to make!


  • 4 cups/420 grams einkorn flour freshly ground
  • 2 cups coconut sugar
  • ¼ cup/60 grams almond  meal
  • 1 teaspoon salt
  • 1 tablespoon cinnamon, ½ tsp nutmeg, ½ tsp clove, ½ tsp ginger powder
  • 2 ½ tsp baking soda, ½ tsp baking powder
  • 1 cup walnuts (roast for 3-5 minutes at 350 or in a skillet on med. Heat)
  • 2/3 cup applesauce
  • 1 ¼ c water
  • 2 tbsp flax meal
  • 2 tsp ACV
  • OPTIONAL Frosting!/no longer oil free.
  • 5 tbs grass fed butte OR coconut oil
  • 3/4 cup powdered sugar 

Roughly 2 cups carrots (shredded and pulsed in food processor. Don’t over process! We just want 


Substitutions: Powdered coconut sugar is a quick and easy low glycemic option! Just pulse coconut sugar and a pinch of corn starch together until powdered. I used half coconut sugar frosting and half cane sugar frosting on mine. Really, just so i could use the last bit of my last ever bag of raw white sugar


OPTIONAL PRESTEP ** if you are making your own einkorn flour like I do and recommend, simply quickly blend your einkorn berries in a coffee bean grinder until you have a fluffy powder. 

1. Heat your oven to 350 lightly oil two round cast iron skillets with almond oil. 

2. Combine in a large mixing bowl the flour, sugar, almond meal, salt, cinnamon,  ginger, nutmeg, cloves, and baking soda. Stir to combine. Set aside.

dry einkorn carrot cake mix

Roasting walnuts

3. Place walnuts on a baking pan or into a cast iron skillet and toast for 5 minutes. Be careful not to cook too long because they will burn. Remove from the oven and allow to cool before chopping. 

Stir 3/4 of the walnuts into the flour mixture. leave some for topping your cake! 

4. In a smaller bowl combine the apple sauce, water, vinegar , flax meal and vanilla. Stir to combine.

5. chop the carrots in food processor with the shred attachment or by hand and then pulse several times to shred the carrots. Pour the shredded carrots into the wet mixture. Stir to combine. Pour this into the flour mixture. Stir until combined.

6. Pour wet into dry and mix until combined. **Note. Since we are using einkorn flour you do not want to over work the dough! Once everything is mixed together and there are no more dry flour clumps, you are ready to transfer.

This is what your batter should look like! Careful not to over work the dough.

7. Pour the batter into your prepared pans. Bake for 35 minutes until a toothpick inserted in the middle comes out clean. Keep an eye on it during the last 5 minutes. It may not take the full 35 minutes, we just want a toothpick to come out clean!

Poured into 2 cast iron skillets lightly greased with almond oil.

8. Allow the cake to cool for about 10 minutes before inverting onto a serving plate. Allow the cakes to cool completely.

Cooled carrot cake

9. In the meantime make your Frosting by combining the coconut oil or grass fed butter in a mixing bowl. Mix until light and fluffy. Add the powdered sugar a heaping spoonful at a time, until you reach desired consistency, which should be spreadable and hold its shape but not too thick! You don’t want too much sugar in this frosting, you just want to compliment the spice cake! I used a pretty thin layer! 

10. Ice the top of one of the cakes. Top with additional chopped, toasted walnuts. Place the second cake on top. Cover the top of cakes with frosting. optional-stack cakes to make a two tier. Garnish with remaining chopped walnuts.

Carrot cake with coconut sugar frosting

Incredible texture! not mushy- not rock solid. Perfect!

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