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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


  • 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


  • 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.


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