Sourdough Discard Carrot Cake Bars

Sourdough discard is a versatile ingredient that can add a unique depth of flavor to baked goods. Here’s a recipe for Sourdough Discard Carrot Cake Bars that are moist, flavorful, and perfect for using up your sourdough starter discard.

Sourdough Discard Carrot Cake Bars Recipe

Ingredients:

For the Carrot Cake Bars:

• 1 cup (240g) sourdough discard (unfed)
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 1/2 cups (150g) grated carrots
• 1/2 cup (60g) chopped walnuts or pecans (optional)
• 1/2 cup (80g) raisins (optional)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Pan and Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Mix the Wet Ingredients:
   • In a large mixing bowl, combine the sourdough discard, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
3. Combine the Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
4. Mix Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
5. Add Carrots and Optional Ingredients:
   • Fold in the grated carrots, and if using, the chopped nuts and raisins.
6. Bake the Bars:
   • Pour the batter into the prepared baking pan and spread it evenly.
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the carrot cake bars cool completely in the pan on a wire rack.
7. Prepare the Cream Cheese Frosting:
   • In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
   • Gradually add the powdered sugar and vanilla extract, beating until smooth and well combined.
8. Frost the Bars:
   • Once the carrot cake bars are completely cool, spread the cream cheese frosting evenly over the top.
   • Use the parchment paper overhang to lift the bars out of the pan and place them on a cutting board.
   • Cut into squares or rectangles.
9. Serve:
   • Enjoy your Sourdough Discard Carrot Cake Bars! Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Tips:

• Grating Carrots: For best results, grate the carrots finely. This helps them blend into the batter and keeps the bars moist.
• Add-Ins: Feel free to customize with your favorite add-ins like shredded coconut or pineapple chunks.
• Frosting Variations: For a lighter option, you can make a simple glaze with powdered sugar and a bit of milk or lemon juice instead of the cream cheese frosting.

These Sourdough Discard Carrot Cake Bars are a delicious way to use up your sourdough discard while enjoying a classic, spiced treat.