Recipe for carrot cake with homemade einkorn crusts.

Cook time: 1h. 30min.
Difficulty: Not too tricky


For the cake:

  • 300 g einkorn flour
  • 410 g brown sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 4 medium sized eggs
  • 250 ml olive oil
  • 150 g raisins
  • 100 g walnuts
  • 620 g carrots (peeled and grated)

For the icing:

  • 225 g cream cheese or curd
  • 3 tbsp. whipped cream
  • 100 g caster sugar
  • 2 tbsp. orange peel
  • ½ tsp cinnamon
  • 30 ml orange liqueur


For the cake:

  1. In a medium sized bowl mix the flour, sugar, baking soda, cinnamon, cloves and nutmeg.
  2. Beat the eggs in a large bowl until a fluffy mixture.
  3. Gradually stir the oil into the egg mixture.
  4. Add the flour and stir until a homogenous mixture.
  5. Add the raisins and carrots and stir well.
  6. Pour the dough in a well-oiled and floured baking trey.
  7. Bake the cake in a preheated oven at 175 degrees for an hour. Stick a toothpick into the cake to test whether it is ready or not. The toothpick should come out clean, with no dough stuck to it. 
  8. Leave the cake to cool down in the trey.

For the orange icing:

  1. In a medium sized bowl mix the softened cream cheese (or curd) with the whipped cream.
  2. Slowly add the caster sugar into the mixture.
  3. Add the orange peel and cinnamon.
  4. Add the orange liqueur and stir well until a homogenous mixture.
  5. Spread the icing on the cake and sprinkle with crushed walnuts.


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