This sourdough einkorn carrot cake recipe is perfectly moist, and oh so satisfying! Einkorn & sourdough make this the best, perfectly moist carrot cake recipe you’ll ever eat! This is the perfect cake for Easter or Spring Gatherings!
Sourdough Carrot Cake is the perfect cake! It’s not too sweet and has a generous amount of nuts and sourdough goodness!
Einkorn is an ancient grain that is the great grandparent of all wheat. It is the original wheat, and has a buttery wonder essence! Sourdough makes this moist carrot cake, and is the ancient way of preparing grains by fermentation, imparting a rich depth of flavor you just can’t get any other way!
If you are wondering where to get Einkorn, I love to buy mine through Einkorn.com and shipping is free. This is a small family-owned and operated Einkorn farm here in Idaho, and they sell it in all different sizes, including the 6-gallon buckets that I love.
Sourdough Einkorn Carrot Cake
To make this delicious carrot cake, you’ll need a sourdough starter. If you don’t have one, ask a friend for some! It’s easy to share and regrows fast, so sharing is NO burden.
If you don’t know anyone with a starter, I will show you have to make your own sourdough starter here, but I must warn you that it will take at least a week, so start early!
Key Ingredients & Why They’re Key
Fresh Ground Einkorn Flour: This is the foundation of our cake, and it brings a unique nutty sweetness that complements the carrots and spices beautifully. Freshly ground einkorn is my go-to because it retains more of its nutty flavor compared to store-bought. It also gives the cake a slightly denser, but incredibly moist, texture that I adore. I have learned that fresh ground einkorn is so much better in baked goodies than white flour!
Sourdough Starter: This adds a subtle tanginess that cuts through the sweetness of the cake and brings a depth of flavor you won’t find in traditional carrot cakes. It also adds to the cake’s moistness and tender crumb. I love how sourdough starter adds a complexity that makes each bite more interesting.
Grated Carrots: Of course, it’s a carrot cake! Freshly grated carrots are essential for flavor and moisture here. They add a natural sweetness and a lovely texture to the cake… I always use freshly grated, as pre-shredded carrots tend to be drier and less flavorful. Over the years I’ve learned that fine grated carrots disburse the best!
Brown Sugar: I prefer brown sugar over granulated sugar in this recipe because it adds a rich, molasses-like flavor that enhances the warm spices and carrots. It also contributes to the cake’s moistness and gives it a beautiful, golden-brown color.
Heavy Cream: Heavy cream adds richness and moisture to the cake. It makes the cake very tender, and so much better than using just milk.
My Tips & Tricks for Einkorn Sourdough Carrot Cake
The Dry and Wet Dance: I always start by combining the dry ingredients (einkorn flour, cinnamon, brown sugar, carrots, walnuts, baking soda) in one bowl and the wet ingredients (eggs, egg yolk, heavy cream, vanilla extract, sourdough starter) in another. This ensures everything is evenly distributed.
The Fermentation Wait: Here’s where the sourdough magic happens! After combining the wet and dry ingredients, I let the batter ferment on the counter for about 4 hours. This allows the sourdough to work its magic, adding that subtle tang.
Oven Prep and Pan Perfection: Preheating the oven to 350°F and placing the rack in the middle position is crucial for even baking. I always butter my cake pans generously, and I often add parchment paper for extra insurance. It just makes releasing the cakes so much easier.
The Freezer Trick: This is one of my favorite tips! Once the cakes are baked, I pop them in the freezer while I make the frosting. Chilled cakes are so much firmer and easier to frost, preventing crumbs from getting mixed into your beautiful frosting. Trust me, this little step makes a huge difference.
Softening for Smooth Frosting: For the creamiest, smoothest cream cheese frosting, it’s super important to let the cream cheese and butter soften at room temperature for about an hour. It makes blending them so much easier and prevents lumps. I have learned to set a timer, or I forget.
Frosting Technique: When making the frosting, I start by breaking up the cream cheese and butter into the powdered sugar with the beaters turned off. This prevents a cloud of powdered sugar from erupting. Then, I start on low speed until the sugar is moist enough to mix on high without making a mess. I add cream (coconut cream is my favorite) to get the right consistency. And if you want a thicker frosting, just add more powdered sugar… It is easy to adjust. 😉
Let me know what you think!
If you have any questions, leave them in the comments below and I’ll answer them! And, I’d really appreciate a review or rating on the recipe card… Thank YOU so much!
Sourdough Einkorn Carrot Cake Recipe
Ingredients
- 2 1/2 cups fresh ground einkorn flour or 2 cups all purpose flour
- 4 eggs
- 1 egg yolk
- 2 tsp cinnamon
- 1 1/4 cup heavy cream
- One and 3/4 cups brown sugar
- 1 tsp vanilla extract
- 1/2 cup sourdough starter
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1 tsp baking soda
- Cream Cheese Frosting for Sourdough Einkorn Carrot Cake
- 2-8 oz packages of cream cheese let sit on the counter for an hour or so to soften up!
- 1/2 cup butter softened
- pinch or two of salt
- 2-3 tablespoons of cream I use coconut cream
- 5 cups of powdered sugar
- 1 cup chopped nuts.
Instructions
- Combine dry ingredients into a large mixing bowl and site till well incorporated: Fresh ground einkorn flour, Cinnamon, Brown sugar, Grated carrots, Chopped walnuts, Baking soda
- In a medium bowl mix to combine wet ingredients till well incorporated: Eggs, Egg yolk, Heavy cream, Vanilla extract, and sourdough starter
- Add wet ingredients to dry ingredients, and let your carrot cake batter ferment on the counter at room temperature for 4 hours.
- Preheat the oven to 350 degrees F, and move your oven rack to the middle position.
- Butter 2 round cake pans, and line with parchment paper if desired.
- Pour batter into cake pans.
- Bake for 35 minutes or until a toothpick inserted in middle comes out clean.
- Place warm cakes in the freezer while you make the frosting! (Chilled cakes are firmer and much easier to frost!)
- In a large mixing bowl combine all the frosting ingredients. Use the beaters (turned off) to break up the cream cheese and butter into the sugar.
- Then start beating the mixture on low till the powdered sugar is moist enough to mix on high without making a mess. Blend on high till all ingredients are incorporated and smooth! (If you want a thicker frosting, just add more powdered sugar)
- Remove cakes from freezer, and remove from pans. Place one cake plate, and Frost first layer with 1/3 the frosting (sprinkle with chopped nuts if desired).
- Place second cake on top, and frost top of that with 1/3 the frosting.
- Frost the outer edge of cakes.
- *Optional, Sprinkle top with chopped nuts.
Notes
Nutrition
Cake Recipes
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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