Description
This Sourdough Carrot Cake is naturally sweetened with coconut sugar, giving it a rich caramel like flavor without refined sugar. The combination of the starter and coconut sugar creates a mois, tender cake that’s perfect for a dessert or an afternoon cup of coffee. It’s also a delicious way to put your leftover starter to good use!
Ingredients
Scale
2 cups organic all-purpose flour
1 tsp baking soda
1/2 tsp fine sea salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
4 large eggs, room temperature
1 ⅓ c coconut sugar
2/3 cup avocado oil or melted butter
1/2 cup sourdough discard
1 tsp vanilla extract
2 cups peeled and finely grated carrots – about 3 large carrots
1 heaping cup nuts (walnuts and/or pecans) and raisins
MAPLE CREAM CHEESE FROSTING
8 ounces cream cheese, softened
1/2 cup pasture raised butter, softened
4-5 tbsp maple syrup, or to taste
1 tsp vanilla paste or extract
Instructions
- Preheat the oven to 350F and prepare two 8-inch pans by lining the bottoms with parchment paper and lightly greasing the sides.
- In a large bowl, mix eggs, coconut sugar, avocado oil or melted butter, sourdough discard and vanilla. Add flour with baking soda, salt, cinnamon and nutmeg. Stir in shredded carrots and nuts until just combined.
- Divide the dough between 2 pans and bake for 30-35 minutes or until toothpick inserted in the middle comes out clean.
- Allow cakes to cool in the pans for about 10 minutes, then run a knife around the edge and flip onto the cooling rack to cool completely.
- Meanwhile, make the frosting. Mix cream cheese, butter and maple syrup with an electric mixer until smooth and creamy. Add vanilla and mix until combined. Sweeten to taste.
- Once the cake is completely cool, cover with frosting and garnish with pecans.
- Prep Time: 25
- Cook Time: 35