Best Sourdough Carrot Cake Recipes

Sourdough Carrot Cake image

Provided by Galley Wench

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups finely shredded carrots
1 cup oil
1 cup sourdough starter
4 eggs
3 ounces cream cheese (softened)
1/4 cup butter (softened)
2 cups confectioners' sugar (10X)
1 teaspoon vanilla
1/2 cup chopped walnuts

Steps:

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

Nutrition Facts : Calories 567.6, Fat 29.5, SaturatedFat 7, Cholesterol 80, Sodium 425.2, Carbohydrate 72.6, Fiber 1.6, Sugar 54.4, Protein 5.7

SOURDOUGH CARROT CAKE image

Yield 12 servings

Number Of Ingredients 19

Steps:

For the starter: Mix 2 cups flour with 2 cups cold water in a quart jar. Stir until smooth and let set out on counter for 3 days, stirring occasionally with a wooden spoon. You can use the starter after 3 days, but leaving it out as long a week develops even more "sour" notes. After this time, cover tightly and keep in the refrigerator indefinitely. For each use, take the starter out the night before and add 1 cup flour and 1 cup water. It will separate after some time in the refrigerator but should develop a dark but clear layer on top that can easily be stirred back into the flour that settles to the bottom. For the cake: Preheat the oven to 350 degrees. Spray a 9 X 13 pan with non-stick spray. Put all ingredients in order listed into a large mixing bowl. Beat for two minutes at medium speed. Pour into prepared pan and bake for 55 minutes. This cake will not test done, but is done after 55 minutes. Cool and top with cream cheese frosting. For the Frosting: 1 stick butter 8 oz. cream cheese Soften at room temperature. When soft and pliable, mix butter and cream cheese on medium speed of mixer until creamy. Slowly add 2 cups SIFTED powered sugar and blend until well incorporated. By hand, stir in 1 tsp. vanilla. Spread over cool cake, adding walnuts, if desired.

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.