Deliciously moist and perfectly springy Gluten free carrot cake made with gluten free sourdough starter discard and sweetened with fresh juicy pineapple. The best carrot cake you'll sink your fork into.
2.5cupsall-purpose GF flourI used bobs red mill 1:1 GF baking flour
22ozRicottacan use nut-based ricotta for dairy-free
2tbsplemon juiceabout the juice of one whole lemon
The Carrot Cake
Mix the olive oil and coconut sugar in a bowl and then stir in the starter. Add in the eggs and then the vanilla.
Mix in the pineapple, carrots, walnuts, and coconut.
Combine the flour, cinnamon, salt, and baking soda in a separate bowl.
Add the dry ingredients to the wet ingredients, stirring just until combined. Pour the batter into the greased round pans, distributing evenly and tapping to level.
Bake the cakes for 45 minutes, or until a toothpick inserted into the center comes out clean, and the sides are just beginning to turn golden brown.
Remove the cake from the oven and let cool on a rack completely before frosting.
The Ricotta Frosting:
In a mixing bowl, beat ricotta until thinned out, about 30 seconds. Mix in yogurt and honey until combined.
Mix in cardamom, cinnamon, and lemon juice
The frosting should be thick with soft peaks and a nice spreadable consistency
Place one cake layer on the serving tray, coat with about 1/2 of the frosting and top with the other carrot cake round. Spread the remaining frosting evenly across the cake top and sides.
Optionally, crush some additional walnuts and spread around the edges for garnish.
Serve the cake at room temperature. Store it in the refrigerator for up to 5 days. You can also freeze the unfrosted up to 2 months and then frost just before serving. Recipe inspired by King Arthur's version