Wholesome Carrot Cake (with a Beet Twist)

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