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Fresh milled carrot cake in a 9x13 pan with someone holding a slice with cream cheese frosting
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Fresh-Milled Sourdough Carrot Cake

Servings: 16 slices

Ingredients

Cake

Wet

  • 2 cups grated carrots about 3 large carrots
  • 4 large eggs
  • ¾ cup coconut oil 175 g
  • 1 cup granulated sugar 192 g
  • 1 cup brown sugar or panela 200 g
  • ½ cup active or discard sourdough starter 100 g
  • 2 teaspoons vanilla extract 10 g

Dry

  • 2 cups freshly milled flour I used spelt (280 g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 teaspoons pumpkin spice

Frosting

  • 8 ounces cream cheese softened
  • ½ cup butter softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Cake

  • Weigh wheat berries and place into the grain mill
  • Use the bowl from your stand mixer to add all wet ingredients except carrots
  • Mix until combined
  • Mill the wheat berries on top of the wet ingredients, and then add the rest of the dry ingredients
  • Mix the dry ingredients gently on top to combine all of the dry ingredients
  • Now completely mix the dry ingredients with the wet ingredients
  • Add carrots and fold in until combined

Option to ferment

  • If fermenting- place the batter bowl into the fridge with a lid and let ferment overnight or up to 2-3 days

Bake

  • If baking, pour into a parchment lined, or greased 9x13 glass dish
  • Bake at 350*F for 40-50 minutes, if using other baking dishes or muffin pans, adjust time accordingly
  • Let cool completely before frosting

Frosting

  • Combine all frosting ingredients well until nice and smooth
  • Frost the cake once completely cooled