SOURDOUGH CARROT CAKE

Sourdough Carrot Cake image

Provided by Cheryl Rogers

Categories Cakes

Time 1h10m

Number Of Ingredients 16

1 c confectioners' sugar
1 c brown sugar, firmly packed
1 c active sourdough starter
1 1/2 c seal of minnesota flour
1 1/2 c vegetable oil
3 large eggs
2 c all purpose flour
1 Tbsp vanilla extract
3/4 c crushed pineapple undrained
2 Tbsp milk powder
3 c carrots, grated
2 Tbsp cinnamon, ground
2 1/2 tsp baking soda
3/4 tsp table salt
1 c chopped walnuts
1 c orange juice

Steps:

1. Preheat oven to 375
2. Beat together both sugars, oil and starter until smooth. Then add eggs, powdered milk, 1/2 cup - 1 cup of orange juice and vanilla. Beat until smooth. Then add next ingredients one at a time. Both flours, pineapple, cinnamon, soda, salt and nuts.
3. Mix until the nuts are evenly distributed but making sure not to overwork the batter.
4. Spray cupcake pans or cake pan with Pam nonstick spray. Pour or scoop batter into pans until approx 3/4 full. Bake cupcakes approx 25 minutes or until toothpick inserted comes out clean. Cakes will take about 15 to 20 minutes longer. Let cakes cool before removing from pans. Frost with cream cheese frosting recipe below.
5. Cream Cheese frosting: Combine with mixer, 8oz cream cheese, 1/2 stick butter, 2 tsp vanilla, 2 plus cups confectioners sugar until frosting is thick and creamy.