Sourdough Carrot Cake with Maple Cream Cheese Frosting

Use a little bit of avocado or coconut oil to grease your baking dish.

Grate the carrots with a box grater or a food processor and set them aside.

In a large mixing combine the flour, baking powder, cinnamon, salt. Mix these ingredients well.

To this bowl or a separate large mixing bowl, the eggs, vanilla extract, maple syrup, avocado oil, sourdough starter, and the shredded carrots. Optional: add chopped walnuts. Mix until all the ingredients are well-incorporated.

Pour the cake batter into the greased baking dish.

Bake the sourdough carrot cake for about 55 - 90 minutes or until an inserted knife or toothpick comes out clean.

Let the cake cool down on a wire rack at room temperature before frosting.

Let the cream cheese and maple come to room temperature and put them into a medium bowl. Add the vanilla extract.

Either with your stand mixer or a handheld mixer, whip the frosting until it is very soft and uniform.

Spread the frosting on the cooled cake.

This sourdough carrot cake will taste even better the next day!