After my starter failed the float test yet again, I turned to my piling tupperwares of discard for another round of quarantine baking. Carrot cake is one of my favorite types of cake or “quick bread” – moist, healthy-ish, and moreish. At home, my mom juices carrots daily, leaving behind a mound of carrot pulp that we either sneak into stews, soups, stir fries, or unfortunately goes into the bin. This recipe killed two birds in one zero-waste stone, and left me with a moist, dense, hearty loaf approved by all members of my family (and happens to be vegan).
Not the most photogenic, but tasty nonetheless
Update: these worked even better as muffins – more surface area for crunch, and better heat dispersion to the core of the dough.
- 1/2 cup (75 g) all-purpose flour
- 1/2 cup (75 g) whole wheat flour (or more all-purpose)
- 1/2 cup (90 g) brown sugar
- 1 tsp (1 g) cinnamon
- 1 tsp (4.5 g) baking soda
- 1/2 (2.5 g) tsp salt
- 1/4 cup (40 g) raisins
- 1/4 cup (40 g) chopped walnuts
- 1/2 cup (120 g) starter discard
- 1/2 cup (120 g) water
- 1 Tbsp (15 g) vinegar
- 1/3 cup (70 g) olive oil
- 1.5 cups (145 g) shredded carrots (or carrot pulp after juicing)
- Preheat oven to 350 F. Grease an 8 x 8 in baking pan, or line a muffin tin with paper or silicone muffin cups.
- In a medium bowl, combine flour, brown sugar, cinnamon, baking soda and salt and mix well. Then stir in raisins and walnuts.
- In a separate bowl, combine starter discard, water, vinegar, and olive oil and mix well. Stir in shredded carrots.
- Add wet ingredients to dry ingredients. Stir until combined and pour batter into prepared pan.
- Bake for 30-40 minutes or until a toothpick comes out clean – I would err on the longer side to get a crunchy crust and avoid a getting a dense, doughy core. Cool the pan on a baking rack.
- Top with cream cheese frosting as desired.
Zero-Waste Chef: Sourdough Discard Vegan Carrot Cake