Sourdough Carrot Cake with Cream Cheese Frosting
Indulge in the delightful twist of a classic carrot cake with the tangy flavor and moist, tender crumb achieved by incorporating sourdough discard or starter. The addition of shredded carrots, crushed pineapple, and chopped pecans adds a wonderful depth of flavor and texture, while the generously studded cream cheese frosting makes it a luscious treat
Servings: 18 slices
Calories: 479kcal
Ingredients
- Cake Batter:
- 1 ⅔ cups 200g of all-purpose unbleached flour
- 3 cups of shredded carrots
- 2 cups of granulated sugar
- 4 large eggs
- 1 pint of crushed pineapple = 20 ounces drained
- 1 cup of chopped pecans
- 1 stick of butter at room temperature
- ½ cup 100g of sourdough discard or starter
- 2 tsp of cinnamon
- 1 tsp of ginger
- 1 tsp of salt
- ½ tsp of nutmeg
- ¼ tsp of cloves
- 2 tsp vanilla extract
- Icing:
- 8 ounces of cream cheese
- 1 stick of salted butter
- 3 cups of powdered sugar sifted
- 2 tsp. vanilla extract
- 1-2 tbsp. whipping cream or whole milk
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F and grease a 9x13 casserole dish.
- In a medium-sized mixing bowl, combine the flour, cinnamon, ginger, salt, nutmeg, and cloves. Mix well with a whisk.
- In a separate bowl, cream the butter and sugar with a hand mixer or stand mixer for 1-3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the sourdough, crushed pineapple, chopped pecans, and 2 tsp of vanilla extract.
- Grate the carrots and add them to the dry ingredients, coating them well with the flour mixture.
- Pour the wet ingredients into the dry flour mixture and mix until well combined, being careful not to overmix.
- Pour the sourdough carrot cake batter into the prepared 9x13 baking dish.
- Bake for 45-55 minutes or until a bamboo skewer comes out clean.
- Let the cake cool on a wire rack in the pan until it reaches room temperature, which may take 1 to 2 hours.
- To make the icing, sift 3 cups of powdered sugar and mix it with 8 ounces of room-temperature cream cheese, 1 stick of room-temperature salted butter, 2 tsp of vanilla extract, and 1-2 tbsp of heavy whipping cream or whole milk. Then, add 1 cup of chopped pecans.
- Ice the cooled carrot cake slice, serve, and enjoy!
Notes
- Incorporating Sourdough: Use sourdough discard or starter to add a unique tangy flavor to the cake. Adjust the flour and liquid in the recipe to accommodate the sourdough.
- Texture and Flavor: To enhance the cake's texture and depth of flavor, add shredded carrots, crushed pineapple, and chopped pecans.
- Cream Cheese Frosting: Prepare a creamy and indulgent cream cheese frosting generously studded with pecans to complement the tangy cake.
- Easy To Make: This recipe is accessible to bakers of all levels by following a step-by-step guide for baking and icing.
- Enjoy the Results: Once baked, this moist, flavorful cake is perfect for any occasion.
Nutrition
Serving: 1g | Calories: 479kcal | Carbohydrates: 59g | Protein: 5g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Cholesterol: 87mg | Sodium: 306mg | Fiber: 2g | Sugar: 49g