Sourdough Carrot Cake Recipe
Ingredients
Dry Ingredients
- 200 grams All Purpose Flour
- 15 grams Baking Soda
- 4 grams Salt
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 tsp Dry Ground Ginger
- 1/2 tsp All Spice
Wet Ingredients
- 250 grams Brown Sugar
- 75 grams Canola Oil
- 3 large Egg
- 200 grams Starter Discard
- 120 grams Whole Milk
- 2 tsp White Distilled Vinegar
- 1 1/2 cups Shredded Carrot
Optional Frosting Addition
- 1 cup Cream Cheese frosting ( See notes for the recipe)
Instructions
Dry Ingredients
- Place the oven rack in the middle and Preheat oven at 350 F.
- Line 8 inch round pan with parchment paper and spray with nonstick oil. Set it aside. You can also use small pans that you have available.
- Place the dry ingredients in a large bowl and mix using a wire whisk. Set it aside.
Wet Ingredients
- Place the brown sugar, egg and canola oil in an electric mixing bowl. Mix this for three minutes. Add the sourdough discard and the milk. Mix until incorporated.
- Add the dry ingredients. Mix the ingredients together using a spatula. Add the shredded carrots. Make sure to mix and dig into the bottom of the bowl to incorporate the dry ingredients with the wet.
- Transfer to the prepared pan. Level the batter and bake for eighteen to twenty minutes in the preheated 350 F oven , or until the toothpick comes out clean.