Sourdough Carrot Bundt Cake
adapted from the KAF site
1 1/2 cups vegetable oil
2 cups sugar
1 cup sourdough starter
2 cups grated carrots
2 tsp vanilla
2 1/2 cups flour
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
Preheat the oven to 350. Generously grease a large bundt pan, two nine inch pans or a nine by thirteen inch pan.
If you havent already, grate the carrots; set aside.
Place the oil and sugar in a bowl,
and whisk to combine.
Add the sourdough starter,
and whisk is vigorously as you can to break up the starter as much as possible.
Add the eggs one at a time,
blending well after each addition until you have a smooth, homogeneous batter.
Add the carrots and vanilla,
Add the dry ingredients,
and gently combine them without overmixing.
Pour the batter into the prepared pan.
For the bundt bake about 60-65 minutes or until a toothpick inserted in the center comes out clean.
Try to let the cake cool for at least twenty minutes before trying to unmold, lest you get something that looks like this.... At least it was still good.....