Sourdough Carrot Cake

Delicious, easy to make, and most importantly GUT FRIENDLY!

Ingredients

CAKE:

4 large eggs

164 grams coconut oil

400 grams sugar

3g molasses

115 grams sourdough starter

20 grams vanilla extract

5 grams almond extract

240 grams all purpose flour

20 grams corn or arrowroot starch

10 grams baking powder

5 grams baking soda

5 grams salt

5 grams cinnamon

1 gram nutmeg

.5 gram cloves

250 grams grated carrots

100 grams chopped pecans

CREAM CHEESE FROSTING:

16 ounces cream cheese (softened)

115 grams butter (softened)

150 grams-300 grams powdered sugar (depending on how sweet you like your frosting)

15 grams vanilla extract

20 grams chopped pecans (for topping)

Directions

Make Your Cake:

1. Preheat oven to 350 degrees. Grease a 9×13 inch pan or line with parchment paper. Or line cupcake pans. (about 24 full size or 48 mini)

2. Grate carrots and chop pecans.

3. In a large bowl, whisk together eggs, coconut oil, sugar, molasses, sourdough

starter, vanilla extract, and almond extract.

4. In a separate bowl, mix the flour, starch, baking soda, baking powder, salt, cinnamon, nutmeg, and clove.

5. Add the dry ingredients into the wet ingredients until just incorporated. DO NOT

over mix.

6. Gently fold in carrots and pecans.

7. Pour into prepared pan(s).

8. Bake in the preheated for 40-50 minutes. (or about 15-30 min for cupcakes) When a toothpick comes out clean when inserting, you know it is done.

9. Allow to cool before frosting.

Make Your Cream Cheese Frosting:

1. Whip cream cheese and butter in standing mixer.

2.. Slowly pour in confectioners’ sugar and vanilla.

3. Whip until nice and fluffy.

4. Frost cake or cupcakes when cooled completely.

5. Top with chopped pecans.

ENJOY!!