Sourdough Carrot Cake Recipe
Introduction
Carrot cake is a classic favorite, and making it with sourdough adds a unique flavor that’s sure to impress. This recipe is easy to make and will leave you with a delicious cake that will be the talk of the party. Sourdough carrot cake is moist and flavorful, and it will stay moist for days after baking. It’s a great way to use up any leftover sourdough starter, and it’s a wonderful addition to any dessert table.
Ingredients
For this recipe, you’ll need 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground cardamom, 1/2 teaspoon of fine sea salt, 1 cup of vegetable oil, 1 cup of granulated sugar, 1 cup of light brown sugar, 3 eggs, 1 cup of sourdough starter, 2 cups of finely grated carrots, and 1 cup of chopped walnuts (optional).
Instructions
Preheat your oven to 350°F and grease two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cardamom, and salt. In a large bowl, beat together the oil, sugars, eggs, and sourdough starter until light and creamy. Add the dry ingredients to the wet and mix until just combined. Then fold in the carrots and walnuts (if using).
Divide the batter evenly between the prepared pans and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Decorating
Once the cakes are cooled, you can decorate them however you like. You can make a simple glaze or cream cheese frosting, or you can get creative and make a more elaborate decoration. If you’d like to make a cream cheese frosting, you’ll need 8 ounces of cream cheese, 1/2 cup of butter, 1 teaspoon of vanilla extract, and 2 cups of powdered sugar. Beat the cream cheese and butter until light and fluffy, then add the vanilla and powdered sugar and beat until smooth. Spread the frosting between the two cakes and over the top and sides.
Serving
Sourdough carrot cake is best served at room temperature. You can keep it in an airtight container at room temperature for up to 3 days. If you’d like to freeze it, wrap it tightly in plastic wrap, then place in a freezer-safe bag and freeze for up to 3 months. To thaw, simply place in the refrigerator overnight.
Nutrition
This recipe makes 12 servings and each serving has approximately 400 calories, 30 grams of fat, 43 grams of carbohydrates, and 4 grams of protein. It also contains 2 grams of fiber, 28 grams of sugar, and 140 milligrams of sodium.
Conclusion
Sourdough carrot cake is a delicious and unique twist on a classic favorite. It’s moist and flavorful, and it’s sure to be a hit at any gathering. Making it with sourdough adds an extra layer of flavor that will have people coming back for more. This recipe is easy to make, and it’s a great way to use up any leftover sourdough starter. Whether you’re looking for a sweet treat to serve at a party or just want to treat yourself to something special, this sourdough carrot cake is sure to please.
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