Sourdough Carrot Cake with Cream Cheese Frosting - Powerful Handmade site

Sourdough Carrot Cake with Cream Cheese Frosting

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Sourdough Carrot Cake with Cream Cheese Frosting

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Sourdough Carrot Cake with Cream Cheese Frosting Recipe Sourdough Carrot Cake with Cream Cheese Frosting Recipe

This recipe comes from Michael Jubinsky, a long-time King Arthur Flour spokesman, now retired. Says Michael, “It’s “worth its weight in gold!” See other wonderful sourdough cake recipes in our King Arthur Flour 200th Anniversary Cookbook.

At a glance

Prep
Bake
Total
Yield
2 dozen servings

Ingredients

Cake

  • 1 1/2 cups vegetable oil
  • 2 cups granulated sugar
  • 1 cup sourdough starter, right from the fridge, unfed
  • 3 large eggs
  • 1 cup crushed pineapple, drained
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded unsweetened coconut
  • 2 teaspoons vanilla extract
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda

Frosting

  • 6 tablespoons butter, at room temperature
  • 1 cup cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 1/2 cups confectioners’ sugar
  • 1 cup chopped pecans or walnuts, optional
  • 1/2 cup mini diced ginger (candied ginger) or 1 teaspoon ground ginger, optional
  • 2 to 4 tablespoons milk

Cake

  • 10 1/2 ounces vegetable oil
  • 14 ounces granulated sugar
  • 8 ounces sourdough starter, right from the fridge, unfed
  • 3 large eggs
  • 8 1/2 ounces crushed pineapple, drained
  • 7 ounces grated carrots
  • 2 ounces chopped walnuts
  • 2 ounces shredded unsweetened coconut
  • 2 teaspoons vanilla extract
  • 10 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda

Frosting

  • 3 ounces butter, at room temperature
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 14 ounces confectioners’ sugar
  • 4 ounces chopped pecans or walnuts, optional
  • 3 1/4 ounces mini diced ginger (candied ginger) or 1 teaspoon ground ginger, optional
  • 1 to 2 ounces milk

Cake

  • 298g vegetable oil
  • 397g granulated sugar
  • 227g sourdough starter, right from the fridge, unfed
  • 3 large eggs
  • 241g crushed pineapple, drained
  • 198g grated carrots
  • 57g chopped walnuts
  • 57g shredded unsweetened coconut
  • 2 teaspoons vanilla extract
  • 298g King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda

Frosting

  • 85g butter, at room temperature
  • 227g cream cheese, softened
  • 1 teaspoon vanilla extract
  • 397g confectioners’ sugar
  • 113g chopped pecans or walnuts, optional
  • 92g mini diced ginger (candied ginger) or 1 teaspoon ground ginger, optional
  • 28 to 57g milk

Instructions

  1. Preheat the oven to 350°F. Grease and flour a 9″ x 13″ pan or two 8″ x 2″ round pans.
  2. To make the cake: Combine the oil and sugar, and stir in the sourdough starter. Add the eggs one at a time, beating well after each.
  3. Fold in the pineapple, carrots, walnuts, coconut, and vanilla.
  4. In a separate bowl, combine the flour, cinnamon, salt, and baking soda.
  5. Add the dry ingredients to the wet ingredients, stirring just to combine. Pour the batter into the prepared pan.
  6. Bake the cake for 45 minutes, or until a toothpick inserted into the center comes out clean, and the sides are just beginning to pull away from the edge of the pan.
  7. Remove the cake from the oven and cool it completely on a rack before frosting.
  8. To make the frosting: Combine the butter, cream cheese, and vanilla; beat until light and fluffy.
  9. Add the sugar gradually, beating to combine.
  10. Stir in the nuts and/or ginger. Add the milk, a little at a time, until the frosting is a spreadable consistency.
  11. Serve the cake at room temperature. Store it in the refrigerator for up to 5 days. Unfrosted, the cake can be frozen, well wrapped, for up to 3 months. Frost just before serving.
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