Little Twist to Carrot Cake
Sourdough in action again.
Even since I received a starter from carl im obsess with it, now I bake everything with sourdough. Its awesome with great taste. I used the recipe from www.norishingjoy.com  but I have made a little twist.
1/2 cup sourdough wholewheat starter
3/4 cup Canola Oil
3/4 cup whole wheat flour
3/4 cup AP flour
3/4 cup granuate sugar
1 teaspoons vanilla
1 teaspoon of minced orange zest
1 tablespoon of grated orange zest
3 small eggs
1 cups finely grated carrots
1 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
1/4 teaspoon sea salt
1/2 teaspoon baking soda
Optional: 1/2 cup of basil nuts (or any nuts of your choice) and 1/2 cup of cranberries
In a large mixing bowl, combine the sourdough starter, butter, coconut oil, and the flour. (The butter and coconut oil should be barely warm but still liquid.) Cover and allow to sit at room temperature for 8-12 hours.
When you’re ready to bake, preheat oven to 350°, grease a 8-inch round pans, and grate carrots and set aside.
Scrape sourdough mixture into the bowl of an electric mixer, then add the sugar, vanilla, salt, spices and orange zest and mix on low speed. Increase the speed to medium-low and add the eggs one at a time, followed by the carrots.
Reduce speed again to low and add baking soda, making sure everything is well-incorporated.
Scrape the batter into the prepared pans and bake for 45-60 minutes (depending on the size of your pans) or until a wooden skewer inserted in the middle comes out clean.
Its fantastic to have it plain or with cream cheese frosting.