Sourdough Carrot Cake скачать в хорошем качестве

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): Cuisinart Handheld Mixer: https://amzn.to/4lwx5Bv 8 - inch Aluminum Cake Pans: https://amzn.to/3G9EBlQ Cake Decorating Spatulas: https://amzn.to/4ijpCDk Cake Stand: https://amzn.to/4jvSDwe Flour Duster: https://amzn.to/4jwzGJX 170yr old Sourdough Starter "Phoebe": https://bit.ly/170phoebe ------------------------------------------ Connect with me on social media! My Website/Blog: https://thesourdoughlady.net/ * Instagram:   / the.sourdough.lady   * Facebook:   / imthesourdoughlady   * TikTok:   / the.sourdough.lady   ------------------------------------------- SOURDOUGH CARROT CAKE RECIPE Pre-Ferment: 100 g (½ cup) 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! #easter #cake #sourdough #sourdoughdiscard #spring #carrotcake #dessert #sourdoughbaking #thesourdoughlady