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Delightfully Moist Sourdough Carrot Cake

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A delightful twist on the classic carrot cake, featuring a tender crumb thanks to sourdough starter, complemented by warm spices and fresh grated carrots.

Ingredients

Scale
  • 1 cup active sourdough starter or discard
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. Mix wet ingredients: Combine the sourdough starter, sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl.
  3. Prepare dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Combine together: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  5. Fold in the grated carrots and optional walnuts or raisins.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 45-55 minutes or until a toothpick inserted comes out clean.
  8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Serve and enjoy with loved ones or on a cozy afternoon.

Notes

Quality matters: Use fresh ingredients for the best flavor. Store the cake in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week.

Nutrition

Find it online: https://us.recipesfood.org/sourdough-carrot-cake/

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