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Sourdough Carrot Cake

1 cup active sourdough starter
3/4 cup melted butter
3/4 cup melted coconut oil
2 1/2 cups spelt or whole wheat flour
1 1/2 cups evaporated cane sugar or rapadura or date sugar
2 teaspoons vanilla
3 eggs
2 cups finely grated carrots
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon cloves
1/2 teaspoon sea salt
1 teaspoon apple cider vinegar

In a large mixing bowl, combine the sourdough starter, butter, coconut oil, and the flour. (The butter and coconut oil should be barely warm but still liquid.) Cover and allow to sit at room temperature for 8-12 hours.

When you’re ready to bake, preheat oven to 350°, grease a 9×13 pan (or 2 8-inch round pans), and grate carrots and set aside.

Scrape sourdough mixture into the bowl, then add the cane sugar and vanilla and mix on low speed. Whip while adding the eggs one at a time, followed by the carrots.

Next stir slowly and add the spices, salt, and apple cider vinegar soda, making sure everything is well-incorporated.

Scrape the batter into the prepared pans and bake for 30-45 minutes (depending on the size of your pans) or until a wooden skewer inserted in the middle comes out clean.

Cool for at least 10 minutes in the pan before inverting onto a cooling rack. Cool completely before frosting.

 

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