SOURDOUGH CARROT CAKE
Grate two medium carrots, or enough for 1 cup. In a small saucepan, add just enough water to cover, and simmer about 20 minutes.
Cream 1/4 cup shortening, 1/2 cup granulated sugar and 1/2 cup brown sugar. Add 1 egg and beat until smooth. Mix in a dash of salt, 1/4 teaspoon each nutmeg and allspice, 1/2 teaspoon ground cinnamon, and 2 teaspoons baking soda.
In a separate bowl, combine 1 cup starter, 1/4 cup milk, 1 1/2 cups flour and the cooked carrots with their cooking water (to make 1 cup). Add 1/2 cup raisins and/or chopped nuts, if you wish.
Combine all ingredients well. Grease the bottom of a 13″ x 9″ pan, line its bottom with wax paper and grease the paper. Pour the batter into the pan and bake about 40 minutes in a 350 degree oven until it tests done.
For Applesauce Cake, substitute 1 cup applesauce for the carrots.