Learn how to make this Kamut carrot cake recipe with cream cheese frosting that will wow your guests and family! Every bite is moist, flavorful and sweet!
Kamut carrot cake with cream cheese frosting is a great dessert for a special family meal, birthday supper, picnic, church event, Easter, or any other holiday. The cream cheese frosting recipe that I love to pair with this cake, is less sweet then many traditional frosting recipes but is just as smooth, creamy and addicting!
A good carrot cake is remembered for a long time- the balance of flavor between the carrots and pineapple, the moisture and texture – it all works together! This easy carrot cake recipe will not disappoint!
Wheterh you are looking for a recipe to serve to guests this weekend, or are needing a special Kamut recipe for an allergy friend, or if you are just an avid cake lover and looking for a small piece of something sweet to enjoy before bed, this carrot cake recipe is calling your name!
Additional Kamut recipes that deserve to be mentioned are kamut pumpkin bars, kamut pancakes and kamut white chocolate cranberry scones.
Why should you make Kamut carrot cake with cream cheese frosting
Health for you: Unlike most store bought cakes, or even recipes that you will find online or in cookbooks, this carrot cake recipe with whole grain flour does not contain refined sugars or white flour. The Kamut grain is healthy for you, since it has not been genetically processed or altered. Kamut grain is also easier to digest then whole wheat. The low sugar cream cheese frosting uses cream cheese, butter, powdered sugar (about 5 times less amount then traditional recipes!) honey and vanilla extract). And it is SO good!
Full of flavor: Calling all carrot cake lovers! This carrot cake recipe is so flavorful and all the fun ingredients compliment each other so well! The pineapple and cinnamon flavor in this recipe pops and is so festive and satisfying, combined with the healthy classic cream cheese frosting.
Easy to make: This moist cake involves grating carrots and then mixing everything else up in a bowl. That’s it. No multiple steps involved here! It will take you less then 10 minutes to get this delicious cake into the oven.
What is Kamut?
Kamut it an ancient grain originating from Egypt, also known as khorasan wheat. Because it has not been genetically altered, it is easier to digest then the regular whole wheat flour that we have today.
You can purchase Kamut through this source here where I have been purchasing for years!
Kamut is also higher in protein and contains necessary fibre and nutrients.
It has easily become a favorite grain in our home, not just from the health benefits but because it has a wonderful slightly nutty texture and buttery taste.
We use a grain mill to grind our own grain. It is very satisfying to have fresh flour and know that it has undergone very little commercial processing.
Ingredients for Kamut Carrot cake with cream cheese frosting
Eggs – I love my farm fresh eggs:)
Crushed pineapple – adds so much flavor and moisture to the recipe
Shredded carrots – the star of the show! Use organic or homegrown when possible
Unrefined sugar – evaporated cane juice, coconut sugar or other sweetener of choice work also
Olive oil – canola oil or vegetable oil work also but I prefers to stay healthier and use olive oil
Apple sauce – a little secret ingredient adding additional sweetener to keep the actual sugar amount on the lower side. Also adds moisture.
Kamut flour – my favorite healthy flour to bake with! Feel free to replace with whole wheat flour or even just use regular all purpose flour.
Baking powder
Baking soda
Sea salt
Cinnamon
Ginger
Cloves
How to prepare the carrots
The carrots are best pealed, and then grated with a hand grater or in a food processor.
Equipment you will need
Large bowl or stand mixer (hand mixer can also be used)
Measuring spoons and cups
Spatula/stirring spoon
8×8 or 9×9″ baking pan
Food processor or hand grater for carrots
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Pin to try this healthy carrot cake recipe later!
Recipe
1 egg
1/2 cup crushed and drained pineapple
1 cup shredded carrots
1/2-3/4 cup unrefined sugar or evaporated cane juice or sweetener of choice
1/3 cup olive oil
1/3 cup apple sauce
1 1/2 cups kamut flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
Note: Looking for carrot cake cupcakes? Bake these in a greased muffin tin instead!
Directions how to make Kamut carrot cake with cream cheese frosting
Prepare your carrots and set to the side.
Grease a 8×8 or 9×9 inch baking pan and set the side. You can alternately line the pan with parchment paper.
Preheat oven to 350.
In a large mixing bowl, (you can also use a stand mixer with a paddle attachment) add the oil and sugar. Whisk well.
Add the egg and apple sauce. Mix to combine.
Stir in the crushed pineapple, grated carrots and the dry ingredients.Stir until well combined.
Pour the cake batter into the prepared pan and bake for 28-32 minutes or until a toothpick tests done.
While cake is cooling, you can begin to prepare the frosting.
Allow the cooled cake to come to room temperature before frosting.
Frost the cooled cake and enjoy the same say or place the frosted cake in the fridge after a day to enjoy later.
Note: This recipe can be doubled and made in two round cake pans for a layered cake.
How to store:
Cover with plastic wrap or a beeswax wrap and store in the fridge. The cake can also be transferred to an airtight container.
How long does this cake last?
This cake lasts for up to a week in the fridge. You can let set at room temerpature for 1-2 hours before serving.
Can you replace with gluten free flour?
Yes, you can replace the Kamut flour with the correct gluten free flour blend replacement.
I have not tried using a grain free alternative like almond flour in this recipe.
Can you replace the egg with a flax egg or other egg substitute?
I have not tried this myself, but feel free to experiment with what works best for you! And please leave a comment down below so we all can know the results!
Kamut carrot cake with cream cheese frosting
Learn how to make this Kamut carrot cake recipe with cream cheese frosting that will wow your guests and family! Every bite is moist, flavorful and sweet!
Ingredients
- 1/3 cup olive oil
- 1/2-3/4 cup unrefined sugar or evaporated cane juice or sweetener of choice
- 1/2 cup crushed and drained pineapple
- 1 cup shredded carrots
- 1 egg
- 1/3 cup apple sauce
- 1 1/2 cups kamut flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cloves
- Low sugar cream cheese frosting recipe - see below for link
Instructions
Prepare your carrots and set to the side.
Grease a 8x8 or 9x9 inch baking pan and set the side. You can alternately line the pan with parchment paper.
Preheat oven to 350.
In a large mixing bowl, (you can also use a stand mixer with a paddle attachment) add the oil and sugar. Whisk well.
Add the egg and apple sauce. Mix to combine.
Stir in the crushed pineapple, grated carrots and the dry ingredients.Stir until well combined.
Pour the cake batter into the prepared pan and bake for 28-32 minutes or until a toothpick tests done.
While cake is cooling, you can begin to prepare the frosting.
Allow the cooled cake to come to room temperature before frosting.
Frost the cooled cake and enjoy the same say or place the frosted cake in the fridge after a day to enjoy later.
Notes
This recipe can be doubled and made in two round cake pans for a layered cake.
Looking for carrot cake cupcakes? Bake these in a greased muffin tin instead!
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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Happy baking!
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