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Red Fife Carrot Cake

A new version of Carrot Cake at the bakery meant it was time for a new recipe to be published too! We previously shared this sheet cake version with Whole Grain Einkorn Flour, but we are excited for this new version with Whole Grain Red Fife Flour. We love this fancier version for special occasions. 

Red Fife Carrot Cake
~ makes one 9 inch cake, or 12 pieces
Zest from 2 medium oranges
540g (5 cups, loosely packed) grated carrots 
416g (3 1/3 cups) Flourist Whole Grain Red Fife Flour
7g (1 1/4 tsp) cinnamon
9g (1.5 tsp) baking powder 
9g (1.5 tsp) baking soda 
6g (1 tsp) salt 
4 eggs
400g (2 cups, packed) brown sugar
265ml (1 cup) canola oil 

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

Start off by grating the carrots and zesting the oranges into the same bowl, setting aside for later. 

In a large mixing bowl, mix together the Flourist Whole Grain Red Fife Flour, cinnamon, baking powder, baking soda and salt. Once combined, form a well at the bottom of the bowl and set it aside. 

In a medium mixing bowl, gently whisk the eggs until broken, and then mix in the packed brown sugar and canola oil, whisking until smooth and fully combined. 

Pour the wet ingredients into the middle of the dry ingredients, and mix together until just combined, being mindful to avoid over mixing. Lastly, gently fold in the carrot and orange zest until fully combined.

Preheat oven to 350°F and lightly oil a 9" cake tin, lining the bottom of the cake tin with parchment paper. Pour the cake batter into the tin, ensuring the top is level, and bake for 60 minutes or until a toothpick comes out clean.

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. 

Once your cake is finished baking, allow it cool for 15-20 minutes before removing it from the tin. Once removed from the tin, allow it to fully cool before adding the frosting. 
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. We use about 300g of frosting per cake. 

1 comment


Ooh, I just made this recipe and it is yummy. I was worried because the batter seemed really thick, however it baked up nicely. To make it more nutritious, I used 1/2 cup applesauce + 1/2 cup olive oil (instead of all oil) and 1 1/2 cups of monkfruit sweetener instead of brown sugar. As for the pan size, there is far too much batter for a 9” layer pan. Instead, I would recommend a 10” springform. Enjoy!

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