Rustic Sourdough Carrot Cake
Author: Marillyn Beard @ just-making-noise
- 2 cups whole wheat flour
- 1 cup sourdough starter, fed in the last 8 hours
- ⅔ cups coconut milk or regular milk
- 1¼ cup rapadura, coconut sugar or maple sugar
- 1 cup butter
- 1 Tbsp vanilla
- 1 tsp cinnamon
- ½ tsp allspice
- ½ tsp nutmeg
- 4 eggs
- 1½ tsp baking soda
- 2 cups carrots, shredded
- 1½ cups pineapple, chopped
- ½ cup raisins
- ½ cup chopped pecans or walnuts, preferable soaked & dehydrated
- 1 cup coconut flakes, plus more
- Mix together the sourdough starter, milk and flour. Cover and let it sour for 8-12 hours or overnight.
- Preheat oven to 350 F and grease two 8 or 9 inch cake pans or a 9x13 pan and set aside.
- In a different bowl, beat together sugar, butter, vanilla, cinnamon, allspice and nutmeg. Add eggs and continue to beat well.
- Combine the sourdough mixture with the wet batter and mix until smooth. Add in baking soda and stir.
- Gently fold in carrots, pineapple, raisins, chopped nuts and coconut flakes.
- Pour into prepared pans and bake for 30-45 minutes. Test with a toothpick in the center to see if it is done.
- Remove from the oven and let it cool completely before tipping them out.
- Whip up your choice of homemade frosting and frost the first cake, then put the second cake on top and frost.
- Cover the frosting with coconut flakes, if desired. You can toasted it beforehand for a nutty flavor.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/rustic-sourdough-carrot-cake/
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