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I made this cake first time more than 3 years ago when I first got the sourdough starter. I took it to work and everyone loved it there. But I haven’t had a chance to make it again until now. I saw the recipe in the King Arthur Catalog and it reminded me of the moist and delicious cake that I made years ago.

Sourdough starter makes this cake very moist and there are no tell-tale signs of sourness or the addition of sourdough starter anywhere. I halved the original recipe and made 1 8″ round cake. Then frosted the cake with a very simple cream cheese frosting.

The reason for celebration is that I crossed 1000 postscouple of posts back and this is a sweet treat to myself. I have to thank the BM group and especially Valli, without them the posts would have been random and I would never have reached this milestone.

Recipe adapted from here:

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Sourdough Carrot Cake Yum
Sourdough Carrot Cake
Course dessert
Cuisine american
Prep Time 30 minutes
Cook Time 35 minutes
Servings
round
Ingredients
  • ½ cup Sourdough Starter
  • 1 cup Sugar
  • ¾ cup Vegetable Oil
  • 2 Eggs Large
  • ½ cup Pineapple Crushed , drained
  • 1 cup Carrot Grated
  • ¼ cup Walnuts , chopped
  • ¼ cup Coconut Shredded
  • 1 tsp Vanilla extract
  • 1 cup All purpose flour
  • ¼ cup Wholewheat Pastry flour (or use 1¼cup APF)
  • 1 tsp Cinnamon Ground
  • ¼ tsp Salt
  • ½ tsp Baking Soda
For the Cream Cheese Frosting:
  • 2 tbsps Unsalted Butter - softened
  • 4 oz Cream cheese . (half of a 8oz. block)
  • cups Sugar Confectioners
  • ½ tsp Vanilla extract
  • Milk - as needed
  • Nuts Chopped - as needed, for garnish
Course dessert
Cuisine american
Prep Time 30 minutes
Cook Time 35 minutes
Servings
round
Ingredients
  • ½ cup Sourdough Starter
  • 1 cup Sugar
  • ¾ cup Vegetable Oil
  • 2 Eggs Large
  • ½ cup Pineapple Crushed , drained
  • 1 cup Carrot Grated
  • ¼ cup Walnuts , chopped
  • ¼ cup Coconut Shredded
  • 1 tsp Vanilla extract
  • 1 cup All purpose flour
  • ¼ cup Wholewheat Pastry flour (or use 1¼cup APF)
  • 1 tsp Cinnamon Ground
  • ¼ tsp Salt
  • ½ tsp Baking Soda
For the Cream Cheese Frosting:
  • 2 tbsps Unsalted Butter - softened
  • 4 oz Cream cheese . (half of a 8oz. block)
  • cups Sugar Confectioners
  • ½ tsp Vanilla extract
  • Milk - as needed
  • Nuts Chopped - as needed, for garnish
Sourdough Carrot Cake
Instructions
  1. Make the Cake: Preheat the oven to 350. Lightly grease a 8" round pan that is at least 2" deep.
  2. In a mixing bowl, combine oil and sugar. Stir in sourdough starter. Mix in eggs, one at a time, mixing well after each addition. Fold in pineapple, carrots, walnuts, coconut and vanilla extract.
  3. In a separate bowl, combine flour, ground cinnamon, salt and baking soda. Add the dry ingredients to wet ingredients, stirring until the ingredients are just combined.
  4. Spoon the batter into the prepared pan. Bake for 30~35 minutes or until a cake tester inserted into the center of the cake comes out clean.
  5. Remove cake from the oven and cool completely on a wire rack before frosting.
  6. Make the Cream Cheese Frosting: Beat butter, cream cheese and vanilla extract until light and fluffy. Add the confectioner's sugar gradually until well combined. Add milk, if needed, to get to spreadable consistency.
  7. Frost the cake and sprinkle the chopped nuts.
Recipe Notes

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7 thoughts on “Sourdough Carrot Cake”

  1. Congrats Pavani, keep on going.. Sourdough carrot cake looks prefect for the celebration.. Very neat and delicious looking cake.

  2. congrats Pavani. that is really a great milestone. love cream cheese frosting. cake looks beautiful

  3. Congratulations Pavani, thanks for the mention and I must say that friends like you, who blog with so much passion, is what gets the group going…lovely cake and what a way celebrate!…

  4. yes Valli does keep us all going – Cake looks amazing – would never think to use starter in cake

  5. yes Valli does keep us all going – Cake looks amazing – would never think to use starter in cake

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