Sourdough Carrot Cake

 

Food Nanny page: 151 

makes 1 double layer cake or 1 bundt cake

This was DELICIOUS and even a contender for DV carrot cake -   YUM YUM

Cake:

2 cups White Kamut flour or 2 1/4 cups organic all purpose flour

2 tsp. cinnamon

1 1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. French gray coarse salt

2 cups sugar

1 1/4 cups oil

4 eggs

3/4 cup discard

4 cups carrots (4-5 large carrots peeled and grated)

1 cup coconut

Icing:

3 cups powdered sugar

1 (8 ounce) package cream cheese  room temp

5 Tbsp butter

1 tsp vanilla

1 tsp almond extract

1) Preheat the oven to 350 F. and grease two 9'' cake pans (I use parchment too)

2)Mix flour, cinnamon, baking powder, baking soda, and salt in a bowl

3) In a large bowl with an electric mixer or dough hook beat sugar, oil, eggs, and discard until well blended.  Mix in dry ingredients just until blended.  Fold in carrots and coconut.  Divide evenly into prepared pans.

4) Bake for 30-40 min. until a toothpick comes out clean.

5) Cool on racks for 10 min. before removing from pans.  Cool completely before adding icing.

6) Prepare icing by blending all ingredients until smooth enough to spread.  Avoid over mixing

7) To frost the cake place a layer on a plate and spread with half the icing.  Place the second layer on top and continue spreading the rest of the frosting to cover the cake.

Optional: place the cake in the freezer until ready to frost.  Leftover cake can be frozen with the icing on.  The cake can also be made in a bundt pan, or into mini cupcakes.  Bake bundt cake for approximately 40 min. and mini muffins for 15 min.