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Recipe: Sourdough Carrot Cake with Cream Cheese Frosting


  • 1 cup coconut oil, melted
  • 2 cups unrefined cane sugar (or 1½ cups honey)
  • 1 cup fresh sourdough starter
  • 2 tsp. vanilla extract
  • 3 eggs
  • 2½ cups sifted sprouted grain flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 Tbsp. ground cinnamon
  • 2 cups grated carrots (about 3 large carrots)
  • ½ cup canned crushed pineapple, drained
  • ½ cup chopped pecans or walnuts
  • ½ cup unsweetened shredded coconut
  • One batch cream cheese frosting


  1. Preheat oven to 350°F.
  2. Butter and flour a 9x13-inch baking pan; set aside.
  3. Gently melt coconut oil.
  4. In a large mixing bowl, stir together coconut oil, sugar, sourdough starter, vanilla, and eggs until thoroughly combined.
  5. In a separate bowl stir together flour, baking soda, salt, and cinnamon.
  6. Add dry ingredients to sourdough mixture and stir to combine. Fold in carrots, pineapple, nuts and coconut.
  7. Pour into prepared pan. Bake 45 to 55 minutes, until top springs back when lightly pressed. Remove from oven and cool in pan on a wire rack.
  8. Frost with cream cheese frosting if desired.

At A Glance

PREP: 15 minutes
COOK: 1 hour, 10 minutes
TOTAL: 1 hour, 25 minutes
YIELD: Makes one cake (3 quarts).