Sourdough Carrot Cake
2 – large carrots, grated to equal 1 cup
1/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
dash of salt
1/4tsp. ground nutmeg
1/4 tsp. allspice
1/2tsp. ground cinnamon
2 tsp. baking soda
1 cup starter
1/4 cup of milk
1 1/2 cups flour
1/2 cup raisins and/or 1/2 cup chopped walnuts (optional)
In a small saucepan add carrots and just enough water to cover. Simmer 20 minutes until carrots are tender. In a large bowl cream together butter and sugars. Add one egg and beat until smooth. Add salt, spices and baking soda and mix well.
In a separate bowl combine starter, milk and flour. Mix to combine and add nuts and raisins if desired. Add to the butter and sugar mixture and stir until well combined. Pour batter into a prepared 13×9 inch pan and bake at 350 about 40 minutes or until it tests done.
Cool and serve. Top with cream cheese frosting if desired.
Cream Cheese Frosting
(If making a layer cake, double this recipe)
1 – 8oz package of cream cheese
1/4 cup butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
In a large bowl use a blender to cream together all ingredients.
To learn more about how to make a sourdough starter please read this article. http://www.maryjanesfarm.org/Recipes-Patterns-Instructions/no-knead_bread.asp.
To chat with others about their sourdough experience you can visit http://www.breadthemaryjaneway.org.