Sourdough Carrot Cake Loaf
A delightful fusion of hearty carrot cake and the unique tang of sourdough, this loaf is soft and moist with warm spices and crunchy walnuts, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup Sourdough starter discard or active; active will give better rise
- 1/2 cup vegetable oil can substitute applesauce for a lower-fat option
- 1 cup sugar brown sugar will add a deeper flavor
- 2 large eggs room temperature for easier mixing
- 1 teaspoon vanilla extract pure extract is best for flavor
Dry Ingredients
- 1 cup all-purpose flour can use whole-wheat flour for a hearty twist
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon this spice brings warmth
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt helps to balance the sweetness
Mixed Ingredients
- 1 1/2 cups grated carrots fresh and finely grated for the best texture
- 1/2 cup chopped walnuts optional, but they bring a delightful crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the Sourdough starter, oil, sugar, eggs, and vanilla extract. Stir well until smooth and creamy, about 1-2 minutes.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined. Do not overmix.
- Fold in the grated carrots and walnuts (if using).
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Storage: Wrap the loaf in foil or plastic wrap; it stays well at room temperature for 2-3 days, in the fridge for up to a week, or freeze for up to three months. You can prepare the batter ahead of time; just cover and store in the fridge until ready to bake.