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Sourdough Carrot Cake

A unique and moist twist on traditional carrot cake, enhanced by the tang of sourdough starter.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Tea
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup active sourdough starter or discard Make sure it’s bubbly and fresh for the best results.
  • 1 cup granulated sugar Feel free to substitute with coconut sugar for a healthier alternative.
  • 1/2 cup vegetable oil Light oil keeps the cake moist; melted coconut oil can also be used.
  • 2 large eggs Should be at room temperature for better mixing.
  • 1 teaspoon vanilla extract Quality counts! Use pure vanilla extract for the best flavor.
Dry Ingredients
  • 1 teaspoon baking soda Ensures your cake rises well.
  • 1 teaspoon baking powder A must for achieving that light fluffiness.
  • 1 teaspoon cinnamon Because what’s a carrot cake without cinnamon?
  • 1/2 teaspoon nutmeg For a warm undertone.
  • 1/4 teaspoon salt Balances the sweetness.
  • 2 cups grated carrots Freshly grated for optimal flavor.
  • 1/2 cup chopped walnuts or pecans Optional; they add a lovely crunch.
  • 1/2 cup raisins Optional; consider soaking them in warm water for a softer bite.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
  2. In a large mixing bowl, combine the sourdough starter, sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and integrated; about 2-3 minutes.
  3. In another bowl, whisk together the baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry mix to the wet mixture, stirring until just combined; do not overmix.
  5. Gently fold in the grated carrots, nuts, and raisins until well-distributed.
  6. Pour the batter into the prepared loaf pan, smoothing the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the loaf pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. This cake can also be frozen for up to 3 months.