Best 2 Sourdough Carrot Cake Recipes

Indulge in a delightful culinary journey with our sourdough carrot cake recipes, a fusion of classic flavors and modern innovation. Embark on a baking adventure with three distinct variations: a traditional sourdough carrot cake, a gluten-free rendition, and a delectable vegan version. Each recipe offers a unique twist while staying true to the essence of this beloved dessert. From the moist and flavorful crumb to the irresistible cream cheese frosting, these carrot cakes promise an exceptional taste experience. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring success every time. Prepare to tantalize your taste buds and impress your loved ones with these extraordinary sourdough carrot cake creations.

Let's cook with our recipes!

SOURDOUGH CARROT CAKE

SOURDOUGH CARROT CAKE image

Categories Cake Vegetable Dessert Bake Quick & Easy

Yield 12 servings

Number Of Ingredients 19

Ingredients

For the cake:
2 cups all purpose flour
2 cups granulated sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
4 large eggs
2 cups grated carrot
1 cup vegetable oil
1 cup sourdough starter
For the frosting:
1 stick butter
8 oz. cream cheese
2 cups SIFTED powdered sugar
1 tsp. vanilla
For the starter:
2 cups all purpose flour
2 cups water

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

Sourdough Carrot Cake image

This recipe is a combination of recipes to get that perfectly moist cake carrot texture I get from bakeries. It has taken me years to perfect this recipe but worth the wait. In fact, I've had coworkers pay me to make this cake for them. Now I have people begging me for the recipe. So here it is... NOTE: the flavor is enhanced by...

Provided by Cheryl Rogers

Categories Cakes

Time 1h10m

Number Of Ingredients 16

Ingredients

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.

Tips:

Using fresh and high-quality ingredients will yield the best results.
Make sure to feed your sourdough starter regularly and keep it active.
If you don't have a sourdough starter, you can make one using the instructions in the recipe or use commercial yeast instead.
Be patient when making sourdough carrot cake, as it takes time for the dough to rise and the cake to bake properly.
Don't overmix the batter, as this can make the cake tough.
Bake the cake in a preheated oven to ensure even cooking.
Let the cake cool completely before frosting it, or the frosting may melt.
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Conclusion:

Sourdough carrot cake is a delicious and moist cake that is perfect for any occasion. It is made with simple ingredients and is easy to make, even for beginners. The sourdough starter gives the cake a unique flavor and texture that is sure to please everyone. Whether you are a fan of carrot cake or just looking for a new baking project, this sourdough carrot cake is sure to be a hit.