Best Sourdough Carrot Cake Recipes
SOURDOUGH CHOCOLATE CAKE
This cake recipe uses sourdough starter in the batter for a uniquely delicious cake with a strong milk chocolate flavor.
Provided by Sally
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Sift together flour, cocoa, soda, baking powder, and salt.
- Cream shortening, sugar, and eggs. Blend in sourdough starter. Add sifted ingredients slowly to creamed mixture, beating until smooth. Stir in water and vanilla, and mix well. Pour batter into greased and floured 9 x 13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 33.5 g, Cholesterol 31.1 mg, Fat 9.1 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 211.3 mg, Sugar 19 g
SOURDOUGH CARROT CAKE
Sourdough is believed to have originated in Ancient Egyptian times around 1500 BC, and was likely the first form of leavening available to bakers. Comes from a November 1978 Better Homes and Garden magazine. I haven't made this in years but it is delicious!
Provided by Galley Wench
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degree f.
- In mixing bowl stir together four, sugar, salt, baking powder, soda and cinnamon.
- Add carrots, oil, sourdough starter and eggs.
- Mix until moistened.
- Beat at medium speed of electric mixer for two minutes.
- Pour into a greased and floured (I use PAM).
- 13x9 baking pan.
- Bake in 325 degree oven for 55 minutes.
- Cool thoroughly.
- Spread with Cream Cheese Frosting and sprinkle with chopped walnuts.
- Cream Cheese Frosting:.
- In small bowl beat together cream cheese and butter.
- Slowly beat in powdered sugar.
- Beat until smooth.
- Add 1 teaspoon vanilla.
Nutrition Facts : Calories 567.6, Fat 29.5, SaturatedFat 7, Cholesterol 80, Sodium 425.2, Carbohydrate 72.6, Fiber 1.6, Sugar 54.4, Protein 5.7
THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY
Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.
Provided by Matt Ciampa
Categories Bakery Goods
Time 1h40m
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
- Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
- In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
- In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
- With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
- Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
- Evenly divide the batter between the prepared cake pans.
- Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
- Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams
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- First grease 2-3; 9 inch round cake pans with softened butter using a pastry brush. Lightly dusk with flour. Set your pan aside. In a mixing bowl; mix flour, baking soda, salt, cinnamon and sugar. Next, add eggs one at a time; do not add eggs to quick because if will cause your cake not to have volume. After you add your eggs add olive oil, sourdough, milk and vanilla. Fold in the carrots, raisins and pecans. Pour cake batter into pans and fill about seventy five percent.
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- Preheat the oven to 350°F. Grease and flour a 9" x 13" pan or two 8" x 2" round pans., To make the cake: Combine the oil and sugar, and stir in the starter.
- Add the eggs one at a time, beating well after each., Fold in the pineapple, carrots, walnuts, coconut, and vanilla., In a separate bowl, combine the flour, cinnamon, salt, and baking soda., Add the dry ingredients to the wet ingredients, stirring just to combine.
- Pour the batter into the prepared pan., 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., Remove the cake from the oven and cool it completely on a rack before frosting., To make the frosting: Combine the butter, cream cheese, and vanilla; beat until light and fluffy., Add the sugar gradually, beating to combine., Stir in the nuts and/or ginger.
- Add the milk, a little at a time, until the frosting is a spreadable consistency., Serve the cake at room temperature.
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