Name: Sourdough Carrot Cake: 1 Secret for the Ultimate Moist Texture
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 cup Sourdough Discard; 3 cups finely grated carrots; 2 cups all-purpose flour; 1 cup granulated sugar; 1 cup light brown sugar; 1 cup vegetable oil; 4 large eggs; 1.5 tsp baking soda; 1 tsp baking powder; 2 tsp ground cinnamon; 1 tsp ground ginger; 0.5 tsp salt; 2 tsp vanilla extract

Description

An incredibly moist and flavorful Sourdough Carrot Cake that uses sourdough discard to create a tender crumb and deep flavor profile.

Ingredients

Scale

1 cup Sourdough Discard
3 cups finely grated carrots
2 cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar
1 cup vegetable oil
4 large eggs
1.5 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
0.5 tsp salt
2 tsp vanilla extract

Instructions

Preheat oven to 350°F and grease two 8-inch cake pans.
Whisk dry ingredients (flour, spices, leavening) in a bowl.
In a separate large bowl, beat eggs and sugars, then stream in oil.
Fold in sourdough discard and vanilla to the wet mixture.
Gradually add dry ingredients to wet, then fold in carrots.
Bake for 35-40 minutes until a toothpick comes out clean.
Cool completely before frosting with cream cheese icing.

Notes

Uses sourdough discard to reduce waste and adds a unique tangy moisture to the classic carrot cake.

Prep Time: 20 mins
Cook Time: 40 mins

Nutrition

Calories: 385 kcal