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    Home » Baking » Sourdough Carrot Cake

    Sourdough Carrot Cake

    Published: May 30, 2014 · Modified: Jun 29, 2021 by Pavani · Leave a Comment

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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:

    Sourdough Carrot Cake

    Author: Pavani
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    Prep Time: 30 mins
    Cook Time: 35 mins
    Total Time: 1 hr 5 mins
    Course: Dessert
    Cuisine: American
    Servings: 1 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)
    • 1½ cups Sugar Confectioners
    • ½ tsp Vanilla extract
    • Milk - as needed
    • Nuts Chopped - as needed, for garnish

    Instructions

    • Make the Cake: Preheat the oven to 350. Lightly grease a 8" round pan that is at least 2" deep.
    • 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.
    • 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.
    • 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.
    • Remove cake from the oven and cool completely on a wire rack before frosting.
    • 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.
    • Frost the cake and sprinkle the chopped nuts.

    Notes

    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. The Gastronomic Bong

      June 01, 2014 at 12:16 am

      Yummy.. Yummyyyy. . Congratulations on completing 1000 posts... CheersArpita

      Reply
    2. Arthy shama

      June 01, 2014 at 9:48 am

      They look super-moist and delecious too 🙂 Would love to have an slice 🙂

      Reply
    3. Priya Suresh

      June 01, 2014 at 5:26 pm

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

      Reply
    4. Jayanthi Padmanabhan

      June 03, 2014 at 6:06 am

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

      Reply
    5. Srivalli

      June 03, 2014 at 7:38 am

      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!...

      Reply
    6. Global Tastes & Travels Inc.

      June 09, 2014 at 12:37 am

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

      Reply
    7. Global Tastes & Travels Inc.

      June 09, 2014 at 12:37 am

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

      Reply

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