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!
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!
Ingredients
- Fresh ground einkorn flour
- Eggs
- Egg yolk
- Cinnamon
- Heavy cream
- Brown sugar
- Vanilla extract
- sourdough starter
- Grated carrots
- Chopped walnuts
- Baking soda
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
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
- add 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!)
To prepare the frosting, let the cream cheese and butter sit on the counter for an hour or so to soften up, it makes them so much easier to blend!
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!)
- ½ cup butter softened
- pinch or two of salt
- 2-3 tablespoons of cream (I use coconut cream)
- 5 cups of powdered sugar
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)
Recipe Card
Sourdough Einkorn Carrot Cake Recipe
This sourdough einkorn carrot cake recipe is perfectly moist, and oh so satisfying! Einkorn & sourdough make this the best, perfectly moist and nourishing, carrot cake recipe you'll ever try!
Ingredients
- 21/2 cups fresh ground einkorn flour or 2 cups all purpose flour
- 4 eggs
- 1 egg yolk
- 2 teaspoon cinnamon
- 1 ¼ cup heavy cream
- One and ¾ cups brown sugar
- 1 teaspoon vanilla extract
- ½ cup sourdough starter
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1 teaspoon 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!)
- ½ 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 ⅓ the frosting (sprinkle with chopped nuts if desired).
- Place second cake on top, and frost top of that with ⅓ the frosting.
- Frost the outer edge of cakes.
- *Optional, Sprinkle top with chopped nuts.
Notes
Cook just till a toothpick inserted in the center comes out clean, or with just a crumb on it. Do not over bake, or it will be dry.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 911Total Fat 39gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 18gCholesterol 132mgSodium 346mgCarbohydrates 129gFiber 11gSugar 50gProtein 20g
Did you make this recipe? Let me know!