Spiced Buckwheat Carrot Cake
Apr 04, 2025
This spiced buckwheat carrot cake is a wholesome twist on the beloved classic, packed with warm spices and rich texture. It blends the earthy nuttiness of buckwheat flour with the moisture of shredded carrots and the smooth richness of avocado or olive oil. A perfect bake for anyone looking to elevate a traditional carrot cake with deeper flavor and a more complex crumb.
NOTE: This recipe is formatted for higher altitude. If you are cooking at sea level double the quantities of baking soda and baking powder.
Ingredients:
1½ cups (300g) granulated sugar
1 cup (180g) brown sugar, packed
5 large eggs
1 cup (225g) avocado oil or mild olive oil
1ā…“ cups (170g) all-purpose flour
1 cup (130g) buckwheat flour
¼ cup (20g) cocoa powder
1 tablespoon (10g) ground cinnamon
2 teaspoons (7g) ground ginger
½ teaspoon (2g) ground nutmeg
¼ teaspoon (1g) ground cloves
1 teaspoon (5g) baking powder
½ teaspoon (2g) baking soda
1½ teaspoons (7g) salt
4 cups (455g) shredded carrots
Cream Cheese Icing
Ingredients:
3 cups (680 g) cream cheese
3 cups (340 g) powdered sugar
1 cup (227 g) unsalted butter, softened
1/4 teaspoon (1.5 g) salt
1 tablespoon (15 ml) vanilla extract
Instructions:
In a large mixing bowl, whip the eggs, granulated sugar, and brown sugar together until light and thickened to ribbon stage. Slowly drizzle in the avocado or olive oil while continuing to mix, creating a smooth emulsion.
In a separate bowl, whisk together the all-purpose flour, buckwheat flour, cocoa powder, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt until evenly combined.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture until just incorporated. Fold in the shredded carrots by hand.
Pour the batter into a greased baking pan and bake at 350°F until the cake is set in the center and a toothpick inserted comes out clean. Start checking for doneness at 30–35 minutes, depending on pan size and oven. Allow cake to cool completely before frosting it.
Icing:
In a large mixing bowl, combine the cream cheese and softened butter. Beat with an electric mixer on medium speed until the mixture is smooth and fully blended. Add the powdered sugar gradually, mixing well after each addition to avoid lumps. Stir in the salt and vanilla extract, and beat until the icing is light, fluffy, and smooth. Use immediately or refrigerate until ready to use. Bring to room temperature and paddle it again in the mixer until smooth before spreading.
This carrot cake is rich and moist with warm spice, deep flavor from buckwheat flour, and a beautiful texture thanks to the shredded carrots and smooth oil-based batter.
Hey there! Just a heads-up—this recipe includes some affiliate links. That means if you buy something through one of my links, I might earn a small commission (at no extra cost to you). I only recommend products I truly love and use myself. Your support helps me keep creating delicious recipes and sharing them with you. Thanks so much!
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