Sourdough Carrot Cake with Sour Cream Frosting (Easy one bowl method)

This carrot cake looks so simple since it does not have a bunch of added fruits and nuts. It does claim a little magic from the addition of fresh orange zest. The method itself is simple, using only one bowl for a super easy baking session with minimal clean-up.
The frosting is similar to cream cheese frosting; it has some tang from the sour cream but it’s a little lighter than a typical cream cheese frosting. You can top it with toasted nuts or coconut or just keep it simple with only the fluffy white frosting on top. You don’t even have to frost the sides. My kids like to make it in a sheet pan and eat it plain with no frosting. No matter how you put it together it’s a delicious, spicy and substantial cake.

AuthorRochelle
Rating

Yields1 Serving

 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
 Orange zest
 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)

1

Preheat oven to 350 degrees Fahrenheit/176 degrees Celsius. Combine oil, brown sugar, white sugar and egg. Whisk until thoroughly combined.

2

Add sourdough starter and whisk well.

3

Add finely grated carrot and orange zest and whisk again.

4

Add in crushed pineapple and juice and whisk until smooth.

5

Add 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.

6

Divide 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.

7

Remove cakes from pans and let cool completely on baking rack.

8

Beat 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.

9

Frost 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.

10

For 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.

11

Place mini carrots in a circle on top of the cake and pipe a decorative border if desired.

12

Serve 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
 Orange zest
 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

1

Preheat oven to 350 degrees Fahrenheit/176 degrees Celsius. Combine oil, brown sugar, white sugar and egg. Whisk until thoroughly combined.

2

Add sourdough starter and whisk well.

3

Add finely grated carrot and orange zest and whisk again.

4

Add in crushed pineapple and juice and whisk until smooth.

5

Add 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.

6

Divide 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.

7

Remove cakes from pans and let cool completely on baking rack.

8

Beat 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.

9

Frost 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.

10

For 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.

11

Place mini carrots in a circle on top of the cake and pipe a decorative border if desired.

12

Serve at room temperature. Refrigerate to store.

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