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Overhead of ricotta frosted GF carrot cake with crushed walnuts
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Gluten Free Sourdough Starter Carrot Cake

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.
Course Dessert
Cuisine American, gluten free
Prep Time 30 minutes
Cook Time 45 minutes
Servings 12
Calories 603kcal

Equipment

  • Oven
  • 8x2 inch round pans

Ingredients

Carrot Cake

  • 1.5 cups Extra Virgin Olive Oil
  • 1.5 cups coconut sugar
  • 3/4 cup gluten-free sourdough starter
  • 3 eggs
  • 1 cup pineapple diced
  • 2 cups carrots shredded and overflowing
  • 1/2 cup walnuts chopped
  • 1/2 cup unsweetened shredded coconut
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2.5 cups all-purpose GF flour I used bobs red mill 1:1 GF baking flour

Ricotta Frosting

  • 22 oz Ricotta can use nut-based ricotta for dairy-free
  • 1/2 cup coconut yogurt
  • 1/2 cup raw honey
  • 1 tsp cinnamon
  • dash cardamom
  • 2 tbsp lemon juice about the juice of one whole lemon

Instructions

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.

Notes

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

Nutrition

Calories: 603kcal | Carbohydrates: 66g | Protein: 10g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 341mg | Potassium: 170mg | Fiber: 5g | Sugar: 34g | Vitamin A: 3637IU | Vitamin C: 9mg | Calcium: 144mg | Iron: 2mg