Carrot Cake with Cream Cheese Frosting


For the Cake

1 1/2 cups Coconut oil, at room temperature

2 cups granulated sugar

1 cup sourdough starter, unfed

3 large eggs

1 cup crushed pineapple, drained

2 cups carrots, grated

1/2 cup pecans, chopped

1/2 cup shredded coconut, unsweetened

2 teaspoons vanilla extract

2 1/2 cups Unbleached All Purpose Flour

2 teaspoons cinnamon

1/2 teaspoon sea salt

1 teaspoon baking soda

For the Frosting

6 tablespoons unsalted butter, at room temperature

one 8 Oz. package cream cheese, softened

1 teaspoon vanilla extract

3 1/2 cups confectioners' sugar

1 cup chopped pecans, (optional)

1/2 cup 1 teaspoon ground ginger, (optional)

2 to 4 tablespoons milk

Preheat your oven to 350, then grease and flour a 9" x 13" pan or two 8" x 2" round pans.

For the Cake

Combine coconut oil and sugar, then stir in the starter.

Add in eggs one at a time, beating well after each.

Fold in pineapple, carrots, walnuts, coconut and vanilla.

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

Add dry ingredients to the wet ingredients, stirring just to combine.

Pour the batter into your pan.

Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and cool it completely on a wire rack before frosting.

For the Frosting

Combine butter, cream cheese and vanilla, then beat until light and fluffy.

Add sugar gradually, beating to combine, then stir in nuts and ginger.

Add milk, a little at a time, and stir until the frosting is spreadable.

Spread your frosting on the tops of each layer.

Sprinkle coconut on top just befor serving. Enjoy!
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