Mix milk and starter together in a big glass mixing bowl. Add 2 cups spelt, mix well, cover the bowl with plastic so it doesn't form a crust and leave to sour overnight (approx 12hrs).
In the morning, take out the eggs so they can come to room temperature. Shred your carrots, finer shreds will work best. Warm the coconut oil if necessary, as it should be liquid. You may also measure out the the extracts, salt/spices and carrots at this time.
Cream the honey and coconut oil together in another big mixing bowl. Add the eggs and mix together well. Add in your extracts, salt, spices, and shredded carrots, then mix well.
Preheat your oven to 350o and grease your cake pans. I used butter. You may line them if you wish.
Once your oven is almost done preheating, mix all ingredients together (the fermented batter and the honey, coconut oil, eggs, shredded carrot and spices). You will add the baking soda last, in the next step.
Add the two teaspoons of baking soda, mix well, let foam for a second. Then distribute cake batter evenly among the 3 cake pans.
Place in the middle rack of the oven and bake for approximately 25 minutes. The timing was perfect for my cakes, but I would recommend checking at 20 minutes just in case your oven is speedier than my own.
Let cool. I made up the glaze during the cooling phase.
Place one layer at a time on your serving spread and spread the glaze as evenly as you can on top before adding another layer. If your glaze won't spread easily enough, you may need to warm it or dilute it a little (with coconut oil or water). Spread the thickest layer on top of the cake, mmmm!
Serve and enjoy!