Recipe: Carrots And Walnut Sourdough Cake Our latest recipe is taken from Modern Baker: A New Way To Bake by Melissa Sharp and Lindsay Stark, featuring 120 recipes including loaves, buns, cakes, biscuits and bites, all designed to promote health using easy baking methods and natural ingredients. This book will give you the tools to be confident, experiment with techniques and create delicious artisan bakes in your own kitchen. “We readily admit that carrot cakes are up there as one of our favourite styles of cakes, so we are always looking for new twists on the classic. The sourdough heightens the cakey carrot flavours, which bring together the warm spices. This one’s quite a dense cake. It will last you a while and subtly change flavour over a few days, becoming richer.” – Melissa Sharp, Modern Baker Day 1 900g loaf tin 75g coconut sugar 75g milk 75g spelt flour Active sweet starter Add the sugar, milk and flour to the whole quantity of the sweet starter. Mix well and leave loosely covered at room temperature overnight. Day 1 900g loaf tin 75g coconut sugar 75g milk 75g spelt flour Active sweet starter Add the sugar, milk and flour to the whole quantity of the sweet starter. Mix well and leave loosely covered at room temperature overnight. We readily admit that carrot cakes are up there as one of our favourite styles of cakes, so we are always looking for new twists on the classic. Day 2 225g recipe starter made on day 1 180g coconut oil, melted 150g coconut sugar 2 eggs 200g grated carrot 230g spelt flour 1 tsp ground cinnamon 1 tsp mixed spice 2 tsp baking powder pinch of salt 75g walnuts, chopped yoghurt icing Day 2 225g recipe starter made on day 1 180g coconut oil, melted 150g coconut sugar 2 eggs 200g grated carrot 230g spelt flour 1 tsp ground cinnamon 1 tsp mixed spice 2 tsp baking powder pinch of salt 75g walnuts, chopped yoghurt icing Method 1. Preheat the oven to 200°C/fan 180°C/ Gas mark 6 and line a 900 g loaf tin with baking parchment. 2. In a large bowl mix together the recipe starter, coconut oil, sugar, eggs and carrot. 3. In another bowl whisk together the flour, spices, baking powder and salt, then stir in the walnuts. 4. Add the dry mix to the wet mix and combine thoroughly. 5. Pour the mixture into the tin and bake for 50–60 minutes until a skewer inserted into the middle comes out clean. Cool in the tin for 10–15 minutes, then turn out onto a cooling rack. As soon as the cake is completely cool, top with the yoghurt icing. MORE RECIPES Arts & Culture Recipe: Brunsli Chocolate Cookies Taken from Ottolenghi’s award-winning book Simple, here is the perfect sweet treat to make and enjoy over Christmas. read more Arts & Culture Recipe: How To Make Perfect Banana Pancakes How to make the perfect banana pancakes with Melissa Hemsley's recipe.read more Arts & Culture Recipe: Marmalade Sour If you’re wanting to create a cocktail with a twist, look to our latest recipe taken from Spirited by ...read more