Sourdough Carrot Cake
Sourdough Carrot Cake
Course: DessertCuisine: AmericanDifficulty: Medium8
servings20
minutes35
minutes350
kcal55
minutesIndulge in the moist, spiced delight of Sourdough Carrot Cake. This recipe blends tender carrots with warm spices and the unique tang of sourdough, topped with luscious cream cheese frosting. It’s a delicious twist on a classic that promises to impress!
Ingredients
1 cup sourdough starter
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round pan for baking.
- Mix Wet Ingredients: In a large bowl, whisk together the sourdough starter, eggs, oil, and vanilla extract.
- Combine Dry Ingredients: In another bowl, mix flour, sugars, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add Carrots and Pineapple: Fold in the grated carrots, crushed pineapple, and walnuts (if using).
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Let the cake cool completely before frosting with cream cheese frosting.
Notes
- High in sugar and fat.
FAQs
Yes, but it may affect the texture. For a fluffier result, combine whole wheat flour with all-purpose flour.
Keep in an airtight container at room temperature for up to three days, or refrigerate for up to one week.
Yes, freeze the unfrosted cake for up to 2 months. Thaw completely before frosting and serving.
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