Go Back
–+ servings
Print

Sourdough Carrot Cake with Cream Cheese Frosting

A classic carrot cake recipe, topped with a classic cream cheese frosting that everyone loves!
Course Cake, Carrot, Cream Cheese Frosting, Dessert, Frosting, Sourdough
Cuisine All-American
Keyword Cake, carrots, coconut, cream cheese, cream cheese frosting, pineapple, sourdough, sourdough starter
Prep Time 15 minutes
Total Time 1 hour
Servings 12 Servings
Author Lynn / Turnips 2 Tangerines

Equipment

  • 13 x 9-inch pan

Ingredients

  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 1 cup fed sourdough starter
  • 1 20 oz can crushed pineapple, drained
  • 2 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded sweetened coconut
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • Cream Cheese Frosting
  • 8 ounce cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 3 1/2 - 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons milk or heavy cream

Instructions

  • Mix together oil and sugar. Add starter and eggs, one at a time, beating well after each. Fold in pineapple, carrots, nuts, coconut and vanilla.
  • Sift together flour, salt, baking soda and cinnamon; add to the starter mixture and blend well. Pour batter into greased and floured 13 x 9- inch pan.
  • Bake at 350° for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool and frost with cream cheese frosting.
  • Make Crean Cheese Frosting: Combine all ingredients together, beating until smooth, frost cake with frosting. Garnish with more chopped walnuts if desired.