Description
A sourdough-infused take on the classic carrot cake, offering a moist texture and a deep, complex flavor profile balanced with cream cheese frosting.
Ingredients
Scale
- 1 cup (240g) sourdough discard
- 3 cups grated carrots
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F and grease two cake pans.
- Whisk oil, sugars, eggs, vanilla, and sourdough discard in a large bowl.
- Sift together flour, spices, baking soda, baking powder, and salt.
- Fold the dry ingredients into the wet batter until just combined.
- Stir in the grated carrots and walnuts.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool completely before frosting with cream cheese frosting.
Notes
Utilizes sourdough discard, increases digestibility through fermentation, and provides a superior moist texture compared to standard cakes.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 410 kcal