Sourdough Carrot Cake Recipe

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 cups finely shredded carrots
• 1 cup oil
• 1 cup sourdough starter
• 4 eggs
• 3 ounces cream cheese (softened)
• 1/4 cup butter (softened)
• 2 cups confectioners’ sugar (10X)
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 325 degrees F.
2. In a mixing bowl, stir together 2 cups of all-purpose flour, 2 cups of sugar, 1 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of ground cinnamon until well combined.
3. Add in 2 cups of finely shredded carrots, 1 cup of oil, 1 cup of sourdough starter, and 4 eggs. Mix until just moistened.
4. Beat the mixture at medium speed with an electric mixer for about 2 minutes, ensuring a fluffy batter.
5. Pour the batter into a greased and floured 13×9 baking pan. I often use cooking spray like PAM.
6. Bake in the preheated oven for approximately 55 minutes or until a toothpick inserted in the center comes out clean.
7. Once baked, cool the cake thoroughly in the pan on a wire rack.
8. While the cake is cooling, prepare the cream cheese frosting. In a small bowl, beat together 3 ounces of softened cream cheese and 1/4 cup of softened butter until well blended.
9. Slowly beat in 2 cups of confectioners’ sugar until smooth and creamy.
10. Finally, add 1 teaspoon of vanilla to the frosting and mix until fully incorporated.
11. Spread the cream cheese frosting over the cooled cake and sprinkle with 1/2 cup of chopped walnuts for a delightful finish.