Sourdough Carrot Cake

Cheryl Rogers


This recipe is a combination of recipes to get that perfectly moist cake carrot texture I get from bakeries. It has taken me years to perfect this recipe but worth the wait. In fact, I've had coworkers pay me to make this cake for them. Now I have people begging me for the recipe. So here it is... NOTE: the flavor is enhanced by the sourdough and the moistness is retained by the powdered milk. Enjoy!

pinch tips: How to Measure Ingredients





40 Min


30 Min




1 c
confectioners' sugar
1 c
brown sugar, firmly packed
1 c
active sourdough starter
1 1/2 c
seal of minnesota flour
1 1/2 c
vegetable oil
3 large
2 c
all purpose flour
1 Tbsp
vanilla extract
3/4 c
crushed pineapple undrained
2 Tbsp
milk powder
3 c
carrots, grated
2 Tbsp
cinnamon, ground
2 1/2 tsp
baking soda
3/4 tsp
table salt
1 c
chopped walnuts
1 c
orange juice

Directions Step-By-Step

Preheat oven to 375
Beat together both sugars, oil and starter until smooth. Then add eggs, powdered milk, 1/2 cup - 1 cup of orange juice and vanilla. Beat until smooth. Then add next ingredients one at a time. Both flours, pineapple, cinnamon, soda, salt and nuts.
Mix until the nuts are evenly distributed but making sure not to overwork the batter.
Spray cupcake pans or cake pan with Pam nonstick spray. Pour or scoop batter into pans until approx 3/4 full. Bake cupcakes approx 25 minutes or until toothpick inserted comes out clean. Cakes will take about 15 to 20 minutes longer. Let cakes cool before removing from pans. Frost with cream cheese frosting recipe below.
Cream Cheese frosting: Combine with mixer, 8oz cream cheese, 1/2 stick butter, 2 tsp vanilla, 2 plus cups confectioners sugar until frosting is thick and creamy.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom