Sourdough Carrot Cake
Sourdough carrot cake is a delicious twist on a classic dessert, featuring the rich flavors of sourdough starter and warm spices paired with sweet shredded carrots.
Ingredients
Overnight sponge:
- 1 cup natural yeast
- 1 3/4 cup flour of choice
- 1 cup milk of choice
Cake ingredients:
- 3 eggs
- 1 cup sugar
- 1/2 cup avocado oil
- 2 tsp vanilla
- 1/2 tsp sea salt
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 tsp baking soda
- 2 cups grated carrot
- 1/2 cup crushed pineapple drained
- 3/4 cup unsweetened shredded coconut
Cream Cheese Frosting
- 3 Tbsp butter softened
- 8 oz cream cheese softened
- 4 Tbsp maple syrup
- 1 tsp vanilla
- 1/4 tsp sea salt
Optional Add-ins
- 1/2 cup chopped nuts
- 1/2 cup raisins
Instructions
Overnight sponge:
- Combine the sponge ingredients in a bowl, cover and let sit for 6-8 hours. The sponge can be left on the counter overnight or put in the fridge. When you get it out of the fridge, let it come to room temperature before proceeding.
How To Make the Cake:
- In a mixer, combine the sponge, eggs, sugar and oil. Mix until combined. Add the vanilla, salt, spices, baking soda and mix again. Add in the carrot, pineapple and coconut (and any optional add-ins) and pulse until combined.Pour into a greased (or parchment lined) 9x13 baking pan and bake at 350° for 50 minutes or until a toothpick comes clean.
Cream Cheese Frosting:
- In a mixer, whisk together butter & cream cheese until smooth. Add the rest of the ingredients and scrape down bowl, if necessary. Beat until light and fluffy. Keep in fridge to firm up.