Sourdough Apple Carrot Cake

 

Mix together:

1/4 cup grassfed butter

1/4 cup raw cane sugar

1/3 cup maple syrup

1 cup sourdough starter

2 pastured eggs

1/2 tsp unrefined salt

3/4 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

2 tsp vanilla

1 1/2 cups all purpose flour

1/2 cup rolled oats

1 cup chopped pecans

Optional:

1 cup chocolate chips

Store in the fridge overnight 10-12 hours for full fermentation. The next day add:

1 cup shredded carrots (or zucchini! 😍)

1 cup finely chopped apple 

Split the final mix into 2 well-oiled bread pans (I like to grease mine with coconut oil) & put them directly into a cold oven. No preheating! Turn the temp to 400° after your pans are in the oven & bake for 65 minutes til a toothpick comes out clean.

Allow to cool for 10 minutes before removing from the pan. Then set your loaves on a wire rack to cool for an hour if you can. I put mine back in the glass pan they cooked in with a lid after 1 hour & they store great that way!