Amish Carrot Cake Recipe
The Amish sourdough starter gives this Amish carrot cake recipe a slightly different character from a traditional carrot cake. Finely chopped carrots keep the crumb moist, while coconut adds a gentle chew without making the cake heavy.
Equipment
- 9-inch round or 9×13-inch baking pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Electric hand mixer
- Fine grater or vegetable chopper
- Cooling rack
- Offset spatula
Ingredients
For the Cake
- 1 cup + 2 tablespoons granulated sugar
- 1 cup finely chopped carrots
- ¾ cup shredded coconut
- 1 cup Amish sourdough starter
- ½ cup + 2 tablespoons vegetable oil
- 3 large eggs
- ⅔ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1¼ teaspoons baking powder
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
For the Cream Cheese Frosting
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 3¼ cups powdered sugar sifted
- 1½ teaspoons vanilla extract
- Small pinch of salt
Instructions
Step 1
- Heat the oven to 350°F (175°C). Grease the baking pan well and line the bottom with parchment if desired.
Step 2
- Add the flour, baking powder, baking soda, salt, and cinnamon to a bowl. Whisk until the leavening agents and cinnamon are evenly distributed.
Step 3
- In a separate large bowl, whisk the sugar, oil, eggs, milk, vanilla, and sourdough starter until the mixture looks smooth.
Step 4
- Stir the finely chopped carrots and shredded coconut into the wet mixture. Make sure the carrots are spread evenly rather than sitting in one area of the bowl.
Step 5
- Add the dry mixture to the wet ingredients in batches. Fold gently with a spatula just until no dry flour remains. Avoid mixing longer than needed.
Step 6
- Transfer the batter to the prepared pan and smooth the surface. Bake for 40–45 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs.
Step 7
- Place the pan on a cooling rack and let the cake cool completely before frosting. A warm cake can soften the cream cheese topping and make it difficult to spread.
Step 8
- Beat the softened butter and cream cheese until creamy. Add the powdered sugar gradually, then mix in the vanilla and salt. Beat until smooth and spread over the cooled cake.