Imagine a carrot cake so incredibly moist, so wonderfully rich, that it makes every other cake seem boring in comparison. What if I told you that the secret ingredient is something you might normally throw away? Enter the game-changing Sourdough Discard Carrot Cake – a revolutionary recipe that transforms your leftover sourdough starter into a dessert masterpiece that will have your friends and family begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 cup sourdough starter
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of sourdough starter, 1 cup of granulated sugar, and 1/2 cup of vegetable oil. Mix well until the ingredients are fully incorporated.
- Add 2 large eggs and 1 teaspoon of vanilla extract to the mixture. Beat the ingredients together until the mixture is smooth and creamy.
- In a separate bowl, whisk together the dry ingredients: 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. This will help to evenly distribute the baking soda and spices throughout the batter.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a denser cake.
- Fold in 1 1/2 cups of grated carrots and 1 cup of chopped walnuts (if using) into the batter until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, you can frost it with your favorite cream cheese frosting or enjoy it plain. Slice and serve to enjoy your delicious Sourdough Discard Carrot Cake!
Tips
- Always use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter – mix just until ingredients are combined to keep the cake light and tender.
- For extra moisture, you can add a 1/4 cup of applesauce to the wet ingredients.
- Toast the walnuts before adding them to the batter to enhance their nutty flavor.
- To check cake doneness, insert a toothpick in the center – it should come out clean with just a few moist crumbs.
- Let the cake cool completely before frosting to prevent the cream cheese frosting from melting.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- For best flavor, let the cake sit for a few hours after baking to allow the flavors to meld together.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 19g
Saturated Fat: 3g
Cholesterol: 40mg
