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CARROT CAKE - SOURDOUGH DISCARD


Not really a fan of carrot cake. Until now. The only way I can describe the taste of this cake, as I have told my daughter a number of times is "Light in the mouth, yet full of flavors, moist, with a refreshing taste!" Plus, the texture as you savor the cake in your mouth is a delight!


This recipe I was able to come up with after having extra carrots in my fridge from a weekly delivery of my Imperfect Foods. Plus, adapting a few of previous recipes I used in the past for the same cake, although none of them used sourdough discard. Not to waste, since I always have sourdough discard at home from my almost daily sourdough bread baking.



INGREDIENTS:


Cake batter


175 grams all-purpose flour, sifted

150 grams sourdough discard

7.5 grams baking powder

3.75 grams baking soda

3.75 grams cinnamon powder (or 3/4 to 1 teaspoon)

1 gram Chinese Five Spice Powder (or 1/4 to 1/2 teaspoon)

1 gram ginger powder (or 1/4 to 1/2 teaspoon)

320 grams of shredded carrots

180 grams unsalted butter

160 grams granulated sugar

160 grams brown sugar

4 eggs

12 grams vanilla extract

5 grams of lemon zest

5 grams of orange zest

22 grams of lemon juice

22 grams of orange juice

100 grams of roasted red walnuts (or regular walnuts)

Pinch or two of salt



Frosting


28 grams cream cheese

115 grams unsalted butter

50 grams confectioner’s sugar

15 grams vanilla extract

Slight pinch of salt (optional)



INSTRUCTIONS:


Pre-heat oven to 350 degrees Fahrenheit.


Grease an 8-inch round baking pan and line the bottom with parchment paper. Set aside.


In a bowl, combine dry ingredients---flour, baking powder, baking soda, spices, salt. Set aside.


Combine citrus mixture of lemon zest and lemon juice, and orange zest and orange juice in a small bowl. Set aside.


Using a hand or stand mixer on medium speed, cream butter, and sugars until light and fluffy.


Now on low speed, add vanilla, and the eggs one at a time.


Add the sourdough discard. Once fully combined, add the dry ingredients.


Slowly add the citrus mixture, in batches (at least 4 batches).


Add grated carrots until well incorporated into the batter.


Using a spatula fold in about half or ¾ of the chopped walnuts. Save the rest for use later to top or decorate the cake.


Pour batter into the baking pan.


Bake for 35 to 45 minutes, or until toothpick comes out clean when inserted in the middle of the cake.


Completely cool the cake on a wire rack.



Make the frosting:


Using a stand or hand mixer with whisk or paddle attachment on medium speed, whisk the butter and cream cheese until smooth. About 2 minutes.


Now on low speed, add confectioner’s sugar, vanilla extract, and salt (optional).


Once fully combined, continue to whisk for another 2-3 minutes on medium speed until frosting is smooth.



Assemble the cake:


Using a spatula or palette knife, spread the frosting all over on the top and sides of the cake. Decorate the top of the cake with the remaining chopped walnuts.


Place in the fridge for at least 30 minutes before slicing and serving.



CARROT CAKE - SOURDOUGH DISCARD
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