Sourdough Carrot Cake

Creamy, perfectly spiced, fermented, moist and incredibly delicious! This Sourdough Carrot Cake is made with spiced, moist, nutty cake layers, frosted with a fluffy cream cheese frosting, and garnished with chopped pecans. Every bite is heaven! This cake is perfect for Easter or any other occasion!

SUPPLIES & TOOLS (Amazon Affiliate Links):
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- Cake Decorating Spatulas: https://amzn.to/4ijpCDk
- Cake Stand: https://amzn.to/4jvSDwe
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170yr old Sourdough Starter "Phoebe": https://bit.ly/170phoebe
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SOURDOUGH CARROT CAKE RECIPE

Pre-Ferment:
100 g (1 ½ cups) Sourdough Discard
300 g (2 cups) All Purpose Flour
200 g (1 cup) Avocado Oil (any unflavored oil)
1 cup crushed pineapple

Cake:
1 cup Cane Sugar (or granulated sugar)
1 cup Brown Sugar
2 Eggs
2 tsp Vanilla
1 1/2 tsp Baking Soda
2 tsp Cinnamon
1/4 tsp Nutmeg
1 tsp Salt

2 cups Shredded Carrots
1 cup Pecans, chopped
2 cups Dessicated (Grated) Coconut, unsweetened

Cream Cheese Frosting:
2 Bricks of Cream Cheese (8oz each), Softened
2 Sticks Unsalted Butter (4oz each), Softened
2 cups Powdered Sugar
2 tsp Vanilla

Instructions:
Into a mixing bowl, add flour, sourdough discard, and crushed pineapple. Mix everything together. Cover and let ferment for 6-12 hours at room temperature. (6hrs in 75-80F, or 12 hours overnight)
If you want to skip the fermentation process, you can proceed directly to the next steps.
Add in the next 8 cake ingredients in this order: sugar, brown sugar, eggs, baking soda, vanilla, spices, and salt. Mix/beat together for 2-3 minutes, then add in finely shredded carrots, coconut, and pecans. Fold in until well combined.
This cake is a 3 tier cake, so grease and flour 3 round cake pans.Then evenly add batter to prepared cake pans. *tip: add a round disk of parchment paper to the bottom of the cake pans then spray with oil to prevent less sticking.
Alternatively, you can bake this cake in a 9x13 inch baking pan.
Bake at 350 degrees F for 30-40 minutes checking at 30 min mark by inserting toothpick to see if it comes out clean or needs longer to bake. *Do not over-bake! **Cool cake completely before adding frosting.
Frosting: Cream softened cream cheese, butter, and vanilla all together. Add powdered sugar 1/2 cup at a time, beating well after each addition. Beat additional 3 minutes for the frosting to fluff up. Spread between layers of cake and all around the sides as well. Decorate with chopped pecans.
Slice and enjoy!

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