Sourdough Carrot Cake Recipes
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
CARROT CAKE RECIPE
Bake a classic layered Carrot Cake recipe from Food Network, complete with chopped walnuts, cinnamon spice and a tangy cream cheese frosting.
Provided by Food Network
Categories dessert
Time P1DT1h35m
Yield 1 cake or 3 (9-inch) layers
Number Of Ingredients 13
Steps:
- For the cake:
- Preheat oven to 300 degrees F.
- In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
- To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
- For the frosting:
- In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
- For the assembly:
- Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
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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.
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