SOURDOUGH CARROT CAKE
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
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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