Since I did the GAPS intro last year, I have been juicing in the morning. Like many others, I try to find things to do with the carrot pulp other than composting it. Since starting sourdough baking again, I always have starter on hand, so I combined the two for a twist on carrot cake.
I’m not a baker by any means, and I don’t really measure, but I made an effort to measure for this recipe so that I could share it. Please use this as a basis rather than a foolproof guide!
2 cups carrot pulp left over from juicing
2 cups sourdough starter (I use spelt flour – very absorbent – so my starter is generally a 2 c fresh ground spelt: 1 c water. If you use whole wheat it might be closer to 1.5:1.)
1/4 c fat (coconut oil, melted butter, olive oil)
1/2 c sweetener (coconut sugar, sucanat, honey)
1 tsp vanilla extract
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp allspice
sprinkle of ground cloves
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
Mix all except leavenings until it forms thick but loose, uniform batter. Add leavenings and mix well. Pour into greased 8×8″ baking dish. Bake at 350 for about 30 minutes or until toothpick in center comes out clean and the top of the cake bounces back from gentle pressure.
Well, the kids like it, anyway. 🙂