arrow-right cart chevron-down chevron-left chevron-right chevron-up close menu minus play plus search share user email pinterest facebook instagram snapchat tumblr twitter vimeo youtube subscribe dogecoin dwolla forbrugsforeningen litecoin amazon_payments american_express bitcoin cirrus discover fancy interac jcb master paypal stripe visa diners_club dankort maestro trash


Whole Grain Carrot Sheet Cake

Whole Grain Carrot Sheet Cake


Whole Grain Carrot Sheet Cake

April 13, 2019

Whole Grain Carrot Sheet Cake

We love to celebrate spring with a slice of carrot cake, you too? This one is incredibly tender and moist; although the raisins and walnuts are optional, the delicious cream cheese frosting is not negotiable.

Whole Grain Carrot Sheet Cake 
1/3 cup neutral oil (ex: grapeseed, canola, safflower)
1/4 cup maple syrup
1 cup applesauce
3 eggs
1/2 cup (76g) brown sugar
1/4 cup (54g) granulated sugar
3/4 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1 cup milk
2 cups carrots, grated and loosely packed
1/2 cup raisins or 3/4 cup walnuts, chopped (optional)
3 cups (415g) Flourist Whole Grain Einkorn Flour

Cream Cheese Frosting
1 block (8 oz) cream cheese, room temperature
1/2 cup (115 g) butter, softened
2 cups (275 g) powdered sugar
Dash of vanilla
Pinch of salt

Preheat oven to 350°F. Line a rectangle 9x13-inch pan with parchment paper.

In a large bowl, sift together Flourist Whole Grain Einkorn Flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a large bowl, whisk together oil and maple syrup. Add eggs, one at a time and whisk until fully incorporated. Add applesauce and sugars, and continue whisking until everything is fully combined. 

Add milk and stir with a spatula. Add carrots and optional raisins or walnuts, stirring until all mixed together. Gradually add the dry ingredients and stir until just incorporated and no pockets of dry flour remain. 

Pour batter into the prepared baking pan and bake until firm, deep golden brown and until a toothpick inserted into the center comes out clean, about 30-45 minutes. Remove from oven and let sit for 15 minutes. After 15 minutes or so, completely remove the cake from the pan and continue cooling on a cooling rack. 

To make the frosting, beat together cream cheese and butter on medium speed for 2 minutes, until smooth and creamy. Scrape down the bowl with a spatula. With the mixer on low speed, slowly add powdered sugar and continue mixing until incorporated. Add vanilla and salt, increase speed and beat until fluffy and creamy. Spread the frosting evenly over the top of the cooled cake with an offset spatula. Smear the frosting in an 's' shape to make swoops and swirls over the entire cake.

For variation, feel free to experiment with our other whole grain flours if you don't have Einkorn flour. 


  • Hi Kaitlin! Yes you bet – olive oil works too! Just try one with a more mild flavour if you don’t the taste to be detectable. Thanks!

    Shira on

  • I don’t like to use canola or veggie oil in baking. Would olive oil be okay as a “neutral” oil?

    Kaitlin on

  • Hi Kloe! Sorry to hear you cannot eat dairy products ~ you could try some dairy-free cream cheese here for the frosting perhaps with some vegan butter?

    Shira on

  • Hi Cheryl! I would use the flour called for here, or any of our flours ~ we usually recommend the Sifted Red Fife if you are looking replace your all purpose!

    Shira on

  • Which flour would you use in place of all purpose flour if I wanted to use one of my recipes?

    Thank you!

    Cheryl on

Leave a comment

Please note, comments must be approved before they are published

Related Products