Sourdough Carrot Cake
This scrumptious Sourdough Carrot Cake combines the beloved flavors of traditional carrot cake with the tangy richness of sourdough for a moist, fluffy dessert that’s perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour For a gluten-free version, use a 1:1 gluten-free flour blend.
- 1 cup granulated sugar Can be substituted with coconut sugar or honey for a healthier option.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup grated carrots
- 0.5 cup active sourdough starter or discard If you don't have sourdough starter, plain yogurt or buttermilk can serve as a substitute.
- 0.5 cup vegetable oil Applesauce or melted coconut oil can replace vegetable oil for a lighter cake.
- 3 large eggs For a vegan version, replace with flaxseed meal or applesauce.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Start by gathering all the ingredients. Make sure your grated carrots are ready, and pre-measure the flour and sugar for a smoother baking process.
- Preheat your oven to 350°F (175°C) to ensure it’s hot enough when you’re ready to bake. Grease a loaf pan.
Mixing Ingredients
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- In another bowl, mix together the grated carrots, active sourdough starter, vegetable oil, large eggs, and vanilla extract until fully combined.
- Gradually add the wet ingredients to the dry ingredients. Gently stir until just combined, avoiding overmixing.
Baking
- Pour the batter into your prepared loaf pan, smoothing out the top with a spatula.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
Cooling and Serving
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- After cooling, slice the Sourdough Carrot Cake and serve it as is, or dress it up with your favorite frosting or glaze!
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Wrap slices in plastic wrap and foil for freezing.