105 g Olive or cooking oil(approximately 1/2 cup)
200 g Granulated Sugar(2 cups)
220 g Brown sugar(2 cups)
2 EggsLarge
150 g Sourdough starter discard(does not need to be active)
150 g Finely grated carrot(1 1/2 cups)
75 g crushed pineapple and juice(approximately 1/3 cup)
240 g All-purpose flour(2 cups)
1 tsp Salt(5 grams)
1 ½ tsp Baking powder
1 tsp Baking soda
2 tsp Cinnamonground
½ tsp Nutmeg ground
½ tsp Clovesground
¼ tsp Orange zest (or to taste)
Coconut or chopped nuts for decoration
Extra orange peel and edible greens for decoration
Sour Cream Buttercream Frosting
175 g Salted butter softened(3/4 cup or 1.5 sticks)
52 g Sour Cream(1/4 cup)
1 tsp Vanilla extract
1 tsp Coconut Extract
450 g Powdered Sugar(approximately 3 1/2 cups)
1Preheat oven to 350 degrees Fahrenheit/176 degrees Celsius. Combine oil, brown sugar, white sugar and egg. Whisk until thoroughly combined.
2Add sourdough starter and whisk well.
3Add finely grated carrot and orange zest and whisk again.
4Add in crushed pineapple and juice and whisk until smooth.
5Add flour on top of the batter and pour baking powder, baking soda, cinnamon, nutmeg, cloves and salt on top of the flour. Whisk until thoroughly combined and smooth.
6Divide batter evenly into two greased and parchment paper lined 9 inch round baking pans. Bake in preheated oven for 25 to 30 minutes or until the top middle of the cake springs back when lightly touched. Before turning off the oven toast 1 cup of shredded, sweetened coconut until lightly browned. Or use 1 cup of chopped walnuts, lightly toasted. Cool the coconut or nuts completely before decorating the cake.
7Remove cakes from pans and let cool completely on baking rack.
8Beat softened butter until very creamy, add half of the sour cream and beat again for at least a minute until thoroughly combined and smooth. Add powdered sugar, vanilla and coconut extract and beat slowly until combined. Increase speed on mixer to medium high and continue beating for three minutes, scraping down the sides of the bowl occasionally. If frosting is slightly too stiff add a little more sour cream a teaspoon at a time.
9Frost the top of the bottom layer and sprinkle with about a quarter teaspoon of orange zest. Top with second layer and frost the sides and top of the cake.
10For decoration use more orange peel cut out small carrot shapes. Match them with lavender fronds for decorative mini carrots. Press the completely cooled toasted coconut or chopped nuts onto the sides of the cake.
11Place mini carrots in a circle on top of the cake and pipe a decorative border if desired.
12Serve at room temperature. Refrigerate to store.
Ingredients
105 g Olive or cooking oil(approximately 1/2 cup)
200 g Granulated Sugar(2 cups)
220 g Brown sugar(2 cups)
2 EggsLarge
150 g Sourdough starter discard(does not need to be active)
150 g Finely grated carrot(1 1/2 cups)
75 g crushed pineapple and juice(approximately 1/3 cup)
240 g All-purpose flour(2 cups)
1 tsp Salt(5 grams)
1 ½ tsp Baking powder
1 tsp Baking soda
2 tsp Cinnamonground
½ tsp Nutmeg ground
½ tsp Clovesground
¼ tsp Orange zest (or to taste)
Coconut or chopped nuts for decoration
Extra orange peel and edible greens for decoration
Sour Cream Buttercream Frosting
175 g Salted butter softened(3/4 cup or 1.5 sticks)
52 g Sour Cream(1/4 cup)
1 tsp Vanilla extract
1 tsp Coconut Extract
450 g Powdered Sugar(approximately 3 1/2 cups)
Directions
1Preheat oven to 350 degrees Fahrenheit/176 degrees Celsius. Combine oil, brown sugar, white sugar and egg. Whisk until thoroughly combined.
2Add sourdough starter and whisk well.
3Add finely grated carrot and orange zest and whisk again.
4Add in crushed pineapple and juice and whisk until smooth.
5Add flour on top of the batter and pour baking powder, baking soda, cinnamon, nutmeg, cloves and salt on top of the flour. Whisk until thoroughly combined and smooth.
6Divide batter evenly into two greased and parchment paper lined 9 inch round baking pans. Bake in preheated oven for 25 to 30 minutes or until the top middle of the cake springs back when lightly touched. Before turning off the oven toast 1 cup of shredded, sweetened coconut until lightly browned. Or use 1 cup of chopped walnuts, lightly toasted. Cool the coconut or nuts completely before decorating the cake.
7Remove cakes from pans and let cool completely on baking rack.
8Beat softened butter until very creamy, add half of the sour cream and beat again for at least a minute until thoroughly combined and smooth. Add powdered sugar, vanilla and coconut extract and beat slowly until combined. Increase speed on mixer to medium high and continue beating for three minutes, scraping down the sides of the bowl occasionally. If frosting is slightly too stiff add a little more sour cream a teaspoon at a time.
9Frost the top of the bottom layer and sprinkle with about a quarter teaspoon of orange zest. Top with second layer and frost the sides and top of the cake.
10For decoration use more orange peel cut out small carrot shapes. Match them with lavender fronds for decorative mini carrots. Press the completely cooled toasted coconut or chopped nuts onto the sides of the cake.
11Place mini carrots in a circle on top of the cake and pipe a decorative border if desired.
12Serve at room temperature. Refrigerate to store.
Sourdough Carrot Cake with Sour Cream Frosting
AuthorRochelle
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