Wholesome Carrot Cake (With A Beet Twist)
I first discovered Dorie Greenspan’s carrot cake through NYT Cooking, and instantly knew I had to try it. I have a major sweet tooth, and I love baking — but I also take great care of my health. So I set out to create a version that’s both delicious and nourishing.
This cake has quickly become one of my favorite recipes to make and share. It’s made with einkorn flour, naturally sweetened with dates and maple, and topped with a light, lemony whipped ricotta in place of traditional frosting. For an extra anti-inflammatory boost, I add a touch of my Thaimee Laab Chili Powder. It’s wholesome, vibrant, and proof that dessert can taste incredible and feel good too.
Wholesome Carrot Cake (with a Beet Twist)
A vibrant, naturally sweetened cake made with ancient grains, earthy roots, and a cloud of whipped ricotta — a feel-good treat inspired by Dorie Greenspan’s classic.
Ingredients
For the Cake:
- 4 large eggs
- 3/4 cup olive oil (or avocado oil, or coconut oil)
- 2 tablespoons maple syrup or honey or to taste
- 1 1/2 cups grated beets Be sure to peel the beets before grating.
- 1 1/2 cups grated carrots Be sure to peel or clean the carrots very well before grating.
- 2 cups einkorn flour
- 2 teaspoons baking soda
- 2 teaspoons baking power
- 2 teaspoons Thaimee Laab Chili Powder or to taste (see note for substitution)
- pinch of salt
- 1 cup chopped walnuts or pecan
- 1/2 cup chopped dates (soaked if needed)
- 1 cup shredded unsweetened coconut
For the Whipped Ricotta Topping:
- 1 1/2 cups whole milk ricotta
- 1/2 cup yogurt
- 1 tablespoon maple syrup or to taste
- lemon crest
- edible flowers, lemon zest or chopped nuts optional for garnish
Instructions
Preheat the oven:
- Set oven to 325°F (165°C). Grease and line two 8″ round cake pans or one 9″ round cake pan or a loaf pan.
Make a batter:
- In a mixing bowl whisk together eggs, maple syrup, and oil.
- Then mix together einkorn flour, baking powder, baking soda, Thaimee Laab chili powder, and salt. Stir until well blended.
- Add in grated carrots, grated beets, chopped walnuts, chopped dates, shredded coconut.
- Fold everything in until well combined.
Bake
- Pour the cake mixture into a greased and lined pan.
- Bake for 40–50 minutes or until a toothpick comes out clean.
- Let cool completely before topping.
Whip the Ricotta
- In a mixing bowl, whip ricotta, yogurt and maple syrup until smooth and fluffy. Chill until ready to use.
Assemble
- Frost your cooled cake with whipped ricotta. Garnish with chopped nuts, citrus zest, or edible flowers if you like.
Video
Notes
This cake is very simple that you can make it in one bowl. I choose einkorn flour before I love the nuttiness flour and it gives me and my family more nutrients. I highly recommend you to get to know more about it especially for those who want bake and cook gluten free,
Substitution:
You can replace Thaimee Laab Chili Powder with ground cinnamon and nutmeg.Nourishment Notes
This cake doesn’t just taste good — it feels good:- Beets & Carrots are rich in fiber, antioxidants, and vitamin A — great for skin, vision, and digestion
- Dates & Maple Syrup offer natural sweetness and minerals like potassium and magnesium
- Einkorn flour is an ancient grain with more protein and less gluten — easier on digestion for many
- Ricotta gives creaminess with calcium and healthy fats — no heavy frostings needed
