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Carrot Pineapple Sourdough Cake THME, SF

Prep Time 20 minutes
Cook Time 40 minutes
Servings 15
Author Glenda Groff

Ingredients

  • Cake:
  • 2 cups sourdough starter I used unfed
  • 1 cup water
  • 3/4 cup THM Gentle Sweet
  • 1 whole egg
  • 4 egg whites
  • 1 cup crushed pineapples
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots
  • 2 cups sprouted wheat flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoons baking powder
  • Topping:
  • 6 walnut halves
  • 3 tablespoons Brown Sugar Sweetener
  • 1/3 cup rolled oats
  • 1 1/2 tablespoons butter or coconut oil

Instructions

  1. Mixing the cake batter: Preheat oven to 350 degrees F. In a bowl blend together starter, water, Gentle Sweet, egg, egg whites, pineapples, and vanilla together. Set aside. In separate bowl combine carrots, flour, cinnamon, salt, baking powder, and baking soda together. Mix the wet and dry ingredients together just until mixed. Pour batter into a 9 x 13 baking pan. Mixing the topping: Chop walnuts. Mix walnut pieces, sweetener, oats, and butter together until combined. Sprinkle over cake batter. Bake for 35-45 minutes or into a toothpick inserted in the center comes out clean.