Homemade Carrot Cake Recipe

Sourdough Carrot Cake with Cream Cheese Frosting, Walnuts & Cinnamon

Dec 21, 2007 Donna Diegel

This carrot cake recipe can be made with either buttermilk or sourdough. Decorated in rich cream cheese frosting and nuts on the side. Ultimate comfort food!

If a survey were done for the Top 5 Cakes requested, carrot cake would definitely be right up there along with chocolate fudge cake and coconut cake. Everyone loves a good piece of cake with a glass of milk or cup of tea. And carrot cake must be good for you. After all, it's got healthy carrots, nuts, sourdough, unbleached flour and eggs in it. Homemade sourdough ("The Mother"), gives this cake a deliciously unique flavor and keeps it moist. This carrot cake is made with the walnuts on the outside as a garnish. It can also can be made without nuts for allergy sensitive people.

Carrot Cake Tips and Tools:

Invest in some good 9" non-stick cake pans. Bakers Secret makes great pans that will last for years with care.
Wilton also makes good cake pans, and although they can be pricey, they seem to last forever.
A high-speed KitchenAid mixer will make quick work in mixing the batter.
The secret ingredient is the Homemade Sourdough Starter.
Crisco® Zero Trans Fat Shortening is a good choice for the frosting.
This recipe can also be made into cupcakes or a 9 x 13 inch pan.
Grate (don't shred) the carrots in a food processor for the best results.
Note: Buttermilk can be substituted for the sourdough with excellent results.

Sourdough Carrot Cake Recipe

1 cup canola oil
1/2 cup sourdough, see Homemade Sourdough Starter Recipe
1 1/2 cups sugar
4 eggs
1 tsp vanilla
3 1/2 cups carrots, grated in a food processor
2 tsp baking soda
2 tsp cinnamon, ground
3/4 tsp salt
1 1/4 cups whole wheat flour, sifted
1 1/4 cups unbleached white flour, sifted
1-2 tsp Crisco shortening (for greasing the pan)
2 Tbsp flour (for flouring the pan)

Directions: How To Make Carrot Cake

Preheat oven to 350 degrees F.
Grease 2) 9" non-stick pans with 1-2 tsp of shortening and a piece of paper towel. Use 1 Tbsp flour in each pan to coat the entire surface, bottom and sides. Set aside.
Combine oil, sourdough and sugar in mixing bowl. Mix on medium speed.
Mix in eggs, beat well.
Add vanilla, carrots, baking soda, cinnamon and salt and beat again.
Add the sifted flours and add to the batter. Mix well for approximately 2-3 minutes, scraping once more.
Pour equal amounts into prepared pans. Tap the pans to settle the batter.
Bake for 40-45 minutes or until layers start to pull away from the sides of the pan, and a pick comes out clean.
Cool layers for 10 minutes, gently release them from the pans and cool completely on a wire rack. Set aside or wrap and freeze for later use.
Yields 2) 9" layers

Cream Cheese Frosting

1/4 pound shortening (1/2 cup)
1/4 pound butter, room temperature (1/2 cup)
1/2 pound cream cheese, room temperature (1 cup)
1 tsp vanilla
2 lbs. confectioner's sugar, sifted (powdered sugar)
1-2 Tbsp water
Pinch of cinnamon (optional)
Garnish: 2 cups walnuts, chopped

Directions: How To Make Cream Cheese Frosting

Using a high-speed mixer, cream shortening, butter and cream cheese together using the beater attachment. Add vanilla and beat until fluffy.
Add powdered sugar one cup at a time, beating after each addition until smooth and there are no lumps left.
Add water a little at a time until the frosting is of spreading consistency. Add more water if necessary. If by chance too much is added and the frosting is watery, just add a little more sugar and beat again.
Frosting should be totally smooth with no lumps.

Decorating:

Get out your prettiest platter and place one layer on the plate.
Spread some frosting over this layer and place the second layer on top, pressing down lightly to seal.
Put approximately 1 cup of frosting in a pastry bag fitted with a medium size star tip.
Frost the sides and top of cake using an off-set spatula making sure to seal all edges evenly.
Press chopped walnuts into and all around the outside of the cake.
Using the pastry bag, place 12 evenly spaced rosettes on the top of the cake.
Refrigerate any leftovers. Cake can be frozen.
This Carrot Cake will serve 12.

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