Sourdough Carrot Cake
Add the benefits of sourdough to a classic carrot cake and you're ready for dessert! Perfect for a weekend treat or Easter celebration.
Ingredients
Cake:
- 1 cup olive oil or avocado oil
- ½ cup sourdough starter or discard
- 4 large eggs
- 1 tablespoon vanilla
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 3 large carrots grated
- 1 cup walnuts chopped
Frosting:
- 8 oz cream cheese softened
- ½ cup butter softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla
- 1 cup walnuts chopped (optional)
Instructions
Cake:
- Preheat oven to 350°F if baking immediately. Grease a 9x13-inch cake pan.
- In a large bowl, whisk together oil, sourdough starter, eggs, vanilla, and sugars.
- In another bowl mix dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry mix into the wet until just incorporated.
- Stir in carrots and walnuts until just combined.
- If you are wanting to ferment batter, cover with plastic wrap and refrigerate for several hours or overnight.
- Pour batter into prepared pan and bake for approximately 45 minutes, testing with a toothpick at 40 minutes to see if it comes out clean. Do not over bake.
- Set aside to cool completely.
Frosting:
- With a mixer, whip cream cheese and butter until smooth.
- Add icing sugar and vanilla, mixing well.
- Frost cake and add chopped nuts if desired.
Notes
- Make sure and store frosted cake in the fridge.
- If fridge space is at a premium, frost just before serving.
Nutrition
Calories: 451kcalCarbohydrates: 47gProtein: 5gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 56mgSodium: 310mgPotassium: 146mgFiber: 2gSugar: 34gVitamin A: 2149IUVitamin C: 1mgCalcium: 71mgIron: 1mg
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