SOURDOUGH CARROT CAKE
Steps:
- For the starter: Mix 2 cups flour with 2 cups cold water in a quart jar. Stir until smooth and let set out on counter for 3 days, stirring occasionally with a wooden spoon. You can use the starter after 3 days, but leaving it out as long a week develops even more "sour" notes. After this time, cover tightly and keep in the refrigerator indefinitely. For each use, take the starter out the night before and add 1 cup flour and 1 cup water. It will separate after some time in the refrigerator but should develop a dark but clear layer on top that can easily be stirred back into the flour that settles to the bottom. For the cake: Preheat the oven to 350 degrees. Spray a 9 X 13 pan with non-stick spray. Put all ingredients in order listed into a large mixing bowl. Beat for two minutes at medium speed. Pour into prepared pan and bake for 55 minutes. This cake will not test done, but is done after 55 minutes. Cool and top with cream cheese frosting. For the Frosting: 1 stick butter 8 oz. cream cheese Soften at room temperature. When soft and pliable, mix butter and cream cheese on medium speed of mixer until creamy. Slowly add 2 cups SIFTED powered sugar and blend until well incorporated. By hand, stir in 1 tsp. vanilla. Spread over cool cake, adding walnuts, if desired.
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Adnan Pencil
[email protected]This cake is a great make-ahead dessert. I made it the day before I needed it and it was even better the next day.
KaMel AhMed
[email protected]I've never made carrot cake before, but this recipe made it easy. It turned out perfect!
Aladdin
[email protected]I'm not a big fan of carrot cake, but this recipe changed my mind. It's so moist and flavorful, I couldn't resist.
Muwanguzi Lian
[email protected]This cake is the perfect way to use up leftover carrots. It's also a great way to get your kids to eat their vegetables.
Aqeel Cottle
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit.
Arsalan Jutt
[email protected]I had some trouble finding sourdough starter, but I'm so glad I did. This cake is so worth the effort.
Yasmeen Shimanza
[email protected]This cake was a little too sweet for my taste, but it was still a good recipe. I think I'll try it again with less sugar next time.
Hal Bowman
[email protected]I wasn't sure about the sourdough in this recipe, but I'm so glad I tried it. It gives the cake a unique flavor that I really enjoyed.
Cobra mudasir
[email protected]This carrot cake is amazing! It's so moist and flavorful, and the cream cheese frosting is to die for. I highly recommend this recipe.
Tcheutchoua ronel
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's the perfect cake for any occasion.
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[email protected]This cake is so moist and flavorful! The cream cheese frosting is the perfect finishing touch.
Ben Kohl
[email protected]I was pleasantly surprised by how easy this cake was to make. I'm not a very experienced baker, but I was able to follow the recipe easily and the cake turned out great. It was also a big hit with my family and friends.
Linda Cartwright
[email protected]This carrot cake was a hit! It was moist, flavorful, and had the perfect amount of sweetness. I loved the addition of sourdough, which gave it a slightly tangy flavor that balanced out the sweetness of the carrots. I will definitely be making this ca