Sourdough Carrot Cake with Cream Cheese Frosting



  • 1 cup coconut oil, melted
  • 2 cups unrefined cane sugar (or use 1-1/2 cups honey)
  • 1 cup fresh sourdough starter
  • 2 teaspoons vanilla extract
  • 3 large eggs, preferably pastured-raised
  • 2 cups grated carrots (about 3 large carrots)
  • 1/2 cup canned crushed pineapple (measure after draining)
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup unsweetened shredded coconut, optional
  • 2-1/2 cups sifted sprouted grain flour or unbleached flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • One batch cream cheese frosting



Preheat oven to 350°F. Butter and flour a 9x13-inch baking pan; set aside.

Grate carrots; measure 2 cups and set aside. Drain pineapple; measure and set aside. Gently melt coconut oil.

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

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

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

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

Frost with cream cheese frosting if desired.


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Sourdough Carrot Cake with Cream Cheese Frosting

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