Whole Wheat Sourdough Carrot Cake
A deeply flavorful, moist, and rustic carrot cake made with whole wheat flour and sourdough starter for enhanced digestion.
Sourdough Math
Adjust the starter amount to scale the recipe.
Ingredients
Required Tools
Fermentolyse
Whole grain flours benefit from the acidic environment of the starter right from the mix to prevent degradation.
Learn More →Steps
Preheat oven to 180°C. Grease and flour a cake pan, or line it with parchment paper to prevent sticking.
In a large bowl, beat the eggs with brown sugar. Stir in the oil, vanilla, and sourdough starter until smooth.
In another bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and spices. (Do not strain the flour, keep the bran!).
Fold the dry ingredients into the wet mixture. Only mix until flour streaks disappear. Overmixing makes it tough.
Gently fold in the grated carrots and chopped walnuts.
Pour batter into the pan. Bake 40-50 mins for a round pan or 55-65 mins for a loaf pan. Cool before serving.
Baker's Insight
"Success lies in temperature control. Ensure your water is around 26°C to wake up your starter during the mix. Patience is your most important ingredient!"
The Science Behind This Bake
Master the techniques in our Sourdough Lab