Sourdough Carrot Cake Food

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SOURDOUGH CARROT CAKE



Sourdough Carrot Cake image

Sourdough is believed to have originated in Ancient Egyptian times around 1500 BC, and was likely the first form of leavening available to bakers. Comes from a November 1978 Better Homes and Garden magazine. I haven't made this in years but it is delicious!

Provided by Galley Wench

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups finely shredded carrots
1 cup oil
1 cup sourdough starter
4 eggs
3 ounces cream cheese (softened)
1/4 cup butter (softened)
2 cups confectioners' sugar (10X)
1 teaspoon vanilla
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 325 degree f.
  • In mixing bowl stir together four, sugar, salt, baking powder, soda and cinnamon.
  • Add carrots, oil, sourdough starter and eggs.
  • Mix until moistened.
  • Beat at medium speed of electric mixer for two minutes.
  • Pour into a greased and floured (I use PAM).
  • 13x9 baking pan.
  • Bake in 325 degree oven for 55 minutes.
  • Cool thoroughly.
  • Spread with Cream Cheese Frosting and sprinkle with chopped walnuts.
  • Cream Cheese Frosting:.
  • In small bowl beat together cream cheese and butter.
  • Slowly beat in powdered sugar.
  • Beat until smooth.
  • Add 1 teaspoon vanilla.

Nutrition Facts : Calories 567.6, Fat 29.5, SaturatedFat 7, Cholesterol 80, Sodium 425.2, Carbohydrate 72.6, Fiber 1.6, Sugar 54.4, Protein 5.7

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