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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Samia Jafrin
[email protected]This cake is a must-try for any carrot cake lover. It's moist, flavorful, and has the perfect amount of sweetness.
Freddie Rudd
[email protected]I would definitely make this cake again. It was a hit with my family and friends.
DRmszas memo
[email protected]This cake is perfect for a special occasion. It's beautiful and delicious.
Holly Clark
[email protected]I'm not sure what went wrong, but my cake turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Damba Shafic
[email protected]The cake was easy to make and turned out delicious. I especially liked the cream cheese frosting.
Janyla Breaux
[email protected]This cake was a bit too dense for my taste. I think I would have preferred it with a lighter crumb. Overall, it was still a good cake, but I would probably make a different recipe next time.
Gift Editor
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist, flavorful, and had a beautiful golden-brown crust. I highly recommend this recipe!
Fernando Sebastian Guerra
[email protected]This cake was amazing! It was so moist and flavorful. The sourdough starter added a really nice tanginess to it. I will definitely be making this again.
Dhanu Maxx
[email protected]I've never been a big fan of carrot cake, but this recipe changed my mind. The sourdough starter gave it a unique flavor that I really enjoyed. The cake was also very moist and flavorful. I will definitely be making this again!
David Whipperson
[email protected]This carrot cake was a delightful surprise! The sourdough starter added a subtle tanginess that complemented the sweetness of the carrots and spices. The cake was moist and fluffy, with a beautiful golden-brown crust. I'll definitely be making this a