Sourdough Carrot Cake

 

Sourdough Carrot Cake w/Cream Cheese Icing

When you are working with a sourdough starter, you will always be looking for ways to use it. It just seems to multiply and multiply. A few weeks ago I tried this unlikely way: in a carrot cake. This recipe enabled me to make this small cake and 18 muffins as well. I froze the muffins and they did beautifully. This really was one of the best tasting carrot cakes I have ever tasted! I didn't used sprouted grain flour, but regular unbleached flour. I used the sugar instead of the honey, but only 1 1/2 cups instead of 2 cups.

 

 Ingredients:

1 cup coconut oil, melted

2 cups unrefined cane sugar (or 1½ cups honey)

1 cup fresh sourdough starter

2 teaspoons vanilla extract

3 large eggs

2½ cups sifted sprouted grain flour

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon ground cinnamon

2 cups grated carrots (about 3 large carrots)

½ cup canned crushed pineapple, drained

½ cup chopped pecans or walnuts

½ cup unsweetened shredded coconut

One batch cream cheese frosting

Instructions:

Preheat oven to 350°F.

1. Butter and flour a 9x13-inch baking pan; set aside. 

2. Gently melt coconut oil.

3. In a large mixing bowl, stir together coconut oil, sugar, sourdough starter, vanilla, and eggs until   thoroughly combined.

4. In a separate bowl stir together flour, baking soda, salt, and cinnamon.

5. Add dry ingredients to sourdough mixture and stir to combine. Fold in carrots, pineapple, nuts and coconut.

6. Pour into prepared pan. Bake 45 to 55 minutes, until top springs back when lightly pressed. Remove from oven and cool in pan on a wire rack.

7. Frost with cream cheese frosting, if desired.