The Best Sourdough Carrot Cake Recipe (2024)

This Sourdough Carrot Cake Recipe is incredibly rich and moist. Filled with an abundance of carrots creates a moist delicious cake for any occasion.

The Best Sourdough Carrot Cake Recipe Video

Cakes have a long history for being baked for celebrations or to show hospitality such as anniversaries or a birthday. Cakes are not hard to bake but, measuring and mixing is involved to create success. When baking your cake make sure you have the right cakepans. I am smart to have a few sizes and a few shapes to bake a variety of cakes. For most of my cake recipes I prefer round cake pans but do own rectangle and square. Finally, invest in a wire rack to cool your cake which will prevent it being soggy on the bottom. A good stand-up mixer and a good spatula are additional investments you will want for baking your cakes.

Sourdough Carrot Cake Tips and Tricks

• Do not over mix or under mix your cake batter. Once the last dry ingredient is incorporated it is time to stop mixing.
• Measure ingredients exactly.
• Make sure butter, eggs and milk are at room temperature.
• When using butter to grease your cake pan make sure it is softened not melted. Use a pastry brush to apply your softened butter.
• Make sure your oven is at the right temperature. Your oven should not be too hot because your cake will peak in the center.
• For even baking of your cake rotate your cake pans halfway through baking.
• If your cake sticks to pan it has been in the pan too long or was not greased/flour enough.
• Run a knife around edges of warm cake to loosen from sides of pan.
• Dust greased cake pans with flour, tilting pans to coat bottoms and sides.
• Insert a wood toothpick in the center of the cake; if it comes out clean the Cake is DONE.
• If you cake is not moist and is dry you may have overbaked, it or overbeat your eggs.
• Try not to open over door during baking.
• Bake in the center rack of oven.

Storing The Best Sourdough Carrot Cake

When storing your sourdough carrot cake make sure it has completely cooled.

If cake is frosted cover with plastic wrap.

If you freeze your cake do not frost it. Cakes will freeze for you to four months. Thaw cakes at room temperature.

HOW TO MAKE THE BEST SOURDOUGH STARTER

In a room temperature glass container mix one cup of all-purpose organic unbleached flour (any flour of choice will work but, organic and unbeach it best) with 1 cup of filtered water. Mix flour and water thoroughly, until it feels like a thick paste such as pancake batter.

Cover with a tea towel or cheese cloth and keep in a warm place around seventy degrees.

Twelve hour later remover a 1/2 cup and discard to save to make a discard recipe of feed livestock such as feeding the chicken or pigs.

Fed with additional 1/2 cup of all-purpose organic unbleached flour and 1/2 cup of filter water. Repeat this process for 5 days. On day six and seven fed every twenty-four hours. Your starter should have bubbles and the top will look foam-like.

Tips on Beginning Sourdough Starter

• Water quality is important. Make sure you do not use city water or water that is chemically treated because it will breakdown your wild yeast. Use filtered water or bottled water.
• Sourdough Starter should be warm but not hot. I like a good starter to be around 70-80 degrees. If your home is cooler place by a fireplace or furnace.
• Check your humidity; you need a moist starter that is hydrated.
• Cover your sourdough starter with cheese cloth or tea towel, secure with a rubber band. Covering your starter will help to keep pest out and prevent it from drying out.
• Bubbles in your starter is a great sign that your sourdough starter is alive and working.
• Texture of your sourdough starter should be tacky
• Smell of your sourdough starter will be sour.
• Sourdough must be feed daily, or it will go dormant or die.
• If you cannot feed your starter daily because of vacation, cover with an airtight lid and store in the refrigerator. When ready to use sourdough starter pull out about twenty-four hours beforehand. Feed your starter and use in twenty-four hours.

HEALTH BENEFITS OF SOURDOUGH

Sourdough has many health benefits, filled with many great benefits and a way to grow yeast to rise breads. Probiotics are live microbes that have health benefits that grow naturally within the environment. Sourdough helps to relegate metabolism, helps relieve allergies, cancer protection and balances the immune system along with reducing inflammation.

Sourdough has been around for centuries as far back as the Egyptians. This wild yeast is fermented naturally, leavened many breads and desserts. Sourdough adds a tangy, earthy taste to all baked goods and filled with many health benefits.

Best Sourdough Carrot Cake Recipe

Ingredients

• 2 cups or all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons of ground cinnamon
• 1 cup of sugar
• 3 large room temperature farm fresh eggs
• 3/4 cup of olive oil
• 3/4 cup of fed sourdough
• 1/2 cup of room temperature milk
• 2 teaspoon of vanilla extract
• 2 cups of grated carrots
• 1/2 cup of raisins
• 1/4 cup of chopped pecans
• Homemade Cream Cheese Frosting (recipe below)

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 too 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.

Bake at 350 degrees for thirty minutes our until center comes out clean.

Cool cakes in their pans for ten minutes and then transfer to cool on a wire rack. Take a butter knife to remove cake from side and tip upside down to remove.

Once cake is completely cooled frost the top cake and add next layer and repeat if necessary. Frost entire cake with cream cheese frosting top, sides to bottom.

See Also

29 Weight Watchers Friendly Holiday Recipes

Homemade Cream Cheese Frosting

Ingredients

• 2 (8 ounces) packages of cream cheese; softened it at room temperature
• 1 cup of softened raw butter
• 24 ounces or 3 cups of powdered sugar
• 1 teaspoon of vanilla extract
• 1 teaspoon of orange extract

First, beat cream cheese and butter at medium speed with an electric mixer for about 3 minutes. Next, gradually add powdered sugar, vanilla and orange extract, blend until smooth. Use to frost cakes, cupcakes, etc. Store in refrigerator in a sealed, covered container for up to one week.

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