Carrot Cake ingredients:
3/4c (150 g) EVOO, plus more for greasing the pan
1 1/2 c (180 g) Einkorn All purpose flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 c (80 g) raisins
2 cups (256 g) packed , grated carrots (from 3-4 large carrots)
2 large eggs
3/4 c (155 g) (packed) brown sugar
1/2 cup (60 g) slivered almonds
Cream Cheese frosting
8 ounces (225 g) cream cheese, room temperature
6 tablespoons (90 g) unsalted butter, room temperature
1 cup (120 g) powdered sugar
Make the cake: Preheat oven to 350 degrees. Grease and flour a round or square 9” cake pan and line the bottom with parchment paper. Grease the parchment paper.
In a medium bowl, sift together the einkorn flour, baking powder, baking soda, salt, cinnamon and ginger.
In a blender, combine the oil, raisins, and 1 cup of the carrots. Puree’ for 1 minute until carrots and raisins are chopped.
In a bowl of a stand mixer, add eggs and beat on medium speed for 1 minute. Add the brown sugar and increase the speed to high. Beat for 3 minutes until light and fluffy. Using a spatula, fold half of the flour mixture into the sugar mixture and when it is almost completely absorbed, fold in half of the oil mixture. Repeat. Fold in remaining 1 cup carrots and slivered almonds, then pour into prepared pan.
Bake the cake for 55 - 60 minutes until the tip of a toothpick comes out entirely dry and the cake has started to pull away from the side of the pan. Place pan on a cooling rack to cool for 30 minutes, then invert cake on a rack to cool completely.
Make the frosting:
Add the cream cheese to the bowl of a stand mixer fitted with paddle attachment. Beat on medium speed for 2 minutes. Add butter and beat for an additional 1-2 minutes until smooth and creamy. Sift powdered sugar and add it to the bowl. Beat for 1 minute. You can cover the frosting tightly and refrigerate for up to two days ahead. Let soften to room temperature before using.
Assemble the cake:
Place cake on a 10” cake plate. Spread 3/4 to a cup of the frosting on top of cake. Spread the remaining frosting on the sides and serve immediately. The cake be stored in the refrigerator for up to 3 days and serve chilled.
Recipe courtesy of Einkorn by Carla Bartolucci