Sourdough Carrot Cake with Cream Cheese Frosting

From the King Arthur Flour Co.   

  • 1 1/2 cups vegetable oil
    2 cups sugar
    1 cup sourdough starter, right from the fridge, not fed
    3 eggs
    1 cup (8 oz.) crushed pineapple, drained
    2 cups grated carrots
    1/2 cup chopped walnuts
    1/2 cup shredded coconut
    2 teaspoons vanilla
    2 1/2 cups King Arthur Unbleached All-Purpose Flour
    2 teaspoons cinnamon
    1/2 teaspoon salt
    1 teaspoon baking soda
    Cream Cheese Frosting

Combine oil and sugar, and stir in sourdough starter. Mix in eggs, one at a time, beating well after each. Fold in pineapple, carrots, walnuts, coconut and vanilla.

In a separate bowl, combine flour, cinnamon, salt and baking soda. Add dry ingredients to wet ingredients, stirring just to combine.

Spoon batter into greased and floured 9 x 13-inch pan. Bake in a preheated 350°F oven for 45 minutes, or until cake tests done. Remove cake from oven and cool completely on a wire rack before frosting.

Cream Cheese Frosting

  • 1/4 to 1/2 cup (1/2 to 1 stick) butter, at room temperature
    8 ounces cream cheese, softened
    1 teaspoon vanilla
    3 1/2 cups (1 pound) confectioners’ sugar
    1 cup chopped nuts
    1/2 cup minced candied ginger, or 1 teaspoon ground ginger (optional)

Combine butter, cream cheese and vanilla; beat until light and fluffy. Add sugar gradually, beating well. Stir in nuts and/or ginger (if desired). Add milk, a little at a time, until frosting is a spreadable consistency.

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