Sourdough Carrot Cake Food
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
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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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