Description
A wonderfully moist and easy carrot cake made with sourdough discard, perfect for quick weeknight treats.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 2 cups grated carrots
- 1/2 cup crushed pineapple (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Whisk together the sourdough discard, sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Mix the flour, baking powder, baking soda, salt, and spices in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated carrots along with any optional ingredients like pineapple or nuts.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow your cake to cool before serving.
Notes
This cake keeps well at room temperature for 3-4 days and can be frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg