#28 Sourdough Carrot Cake Cupcakes

These are good!  Add some Cream Cheese Frosting and a birthday candle for a sweet treat that will bring sweet smiles 🙂  We enjoyed these for Emma’s 7th birthday and then went to ride horses with our wonderful neighbors.  Smiles all around!

The night before mix together and let sit overnight:

1 cup sourdough starter, right from the fridge, not fed
1 1/2 cups Coconut oil
1 cup (8 oz.) crushed pineapple, drained
1 1/2 cups Whole Wheat Flour
1 cup of White flour
 

In the morning Preheat oven to 350 degrees and add:

2 cups sugar
3 eggs
2 cups grated carrots
3/4 cup chopped walnuts
1/2 cup shredded coconut
2 teaspoons vanilla
1 TBs cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
 

Mix only until combined.  Put in muffin cups or cake pan.   The batter is very fluffy and does not rise much more than what you put in the pan, maybe 1/4 more.   Preheat oven to 350 degrees.  Bake cupcakes for 24 min.  Cake for 30-45 min. (I baked a 8X8 cake for 35 min.)  Don’t over cook.

Cool and Frost with Cream Cheese Frosting

12 oz Cream Cheese
6 TBs Butter
Beat until Smooth and light then add
4 tsp Vanilla 
4 1/3 cups Powdered Sugar
 

Recipe based on SourdoughHome.com

 
 
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