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!

Ingredients

12 serv.

Cake Batter
cups all-purpose flour↗2 cups
cups sugar↗2 cups
teaspoon salt↗1 teaspoon
teaspoon baking powder↗1 teaspoon
teaspoon baking soda↗1 teaspoon
teaspoon ground cinnamon↗1 teaspoon
cups finely shredded carrots2 cups
cup oil1 cup
cup sourdough starter↗1 cup
eggs↗4
Cream Cheese Frosting
ounces cream cheese (softened)↗3 ounces
cup butter (softened)↗1⁄4 cup
cups confectioners' sugar (10X)↗2 cups
teaspoon vanilla↗1
cup chopped walnuts1⁄2

Step-by-step instructions

1
Preheat oven to 325 degree f.
2
In mixing bowl stir together four, sugar, salt, baking powder, soda and cinnamon.
3
Add carrots, oil, sourdough starter and eggs.
4
Mix until moistened.
5
Beat at medium speed of electric mixer for two minutes.
6
Pour into a greased and floured (I use PAM).
7
13x9 baking pan.
8
Bake in 325 degree oven for 55 minutes.
9
Cool thoroughly.
10
Spread with Cream Cheese Frosting and sprinkle with chopped walnuts.
11
In small bowl beat together cream cheese and butter.
12
Slowly beat in powdered sugar.
13
Beat until smooth.
14
Add 1 teaspoon vanilla.

Source: food.com

Original recipe ↗

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