Sourdough Pumpkin Carrot Cake

Sourdough Pumpkin Carrot Cake is a delightful and unique twist on the classic Carrot Cake, incorporating the tangy flavor and natural leavening properties of Sourdough Starter. This cake combines the earthy sweetness of carrots with the slightly tangy and complex flavor of Sourdough for a delicious and moist dessert.

Sourdough Pumpkin Carrot Cake Ingredients

• Organic, All-Purpose, or Cake Flour (or King Arthur’s 1:1 Gluten-Free Flour)
• Baking Powder
• Baking Soda
• Pink Salt
• Ground Cinnamon
• Ground Ginger
• Ground Nutmeg
• Avocado Oil
• Organic Pumpkin Puree
• Carrots
• Mexican Vanilla
• Sourdough Discard
• Coconut Sugar
• Unsweetened Applesauce
• Chopped Pecans

Making the Sourdough Carrot Cake Batter

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, grease a Quartet Bundt Pan with butter and flour or Baking Spray.
3. Then, using a large bowl, combine the dry ingredients.
4. Next, add the wet ingredients, including the grated carrots, and stir to combine.
5. Then, pour in the pecans and mix to combine.
6. Next, pour the batter evenly into each of the Quartet Bundt pans.
7. Finally, smooth out the batter and tap the pan on the counter to ensure no air bubbles are left in the batter.

Combine the Dry Ingredients

Mix in the Wet Ingredients

Add the Chopped Pecans and Mix

The Sourdough Pumpkin Carrot Cake Batter Is Ready!

Baking the Sourdough Pumpkin Carrot Cake

1. After the oven has preheated, place the Quartet Bundt Pan into the oven.
2. Next, bake the Sourdough Pumpkin Carrot Cakes for 30-35 minutes or until a toothpick inserted comes out clean.
3. Then, allow the cakes to cool for about 5 minutes in the pan.
4. Next, flip the cakes out of the pan and onto a wire, cooling rack to cool completely.
5. Finally, frost the Sourdough Pumpkin Carrot Cakes with the frosting, let the cake and frosting set, and then enjoy.

Place the Batter in the Bundt Pans

Bake the Pumpkin Sourdough Cake for 30-35 Minutes

Flip the Cakes Out of the Pan and Let It Cool

Ice the Cakes with the Frosting (Recipe Below)

The Pumpkin Spice Glaze Ingredients

• Powdered Sugar
• Dark Brown Sugar
• Pumpkin Spice
• Pink Salt
• Oat Milk

Making the Frosting and Decorating the Cakes

1. First, in a glass bowl or liquid mixing cup, combine all of the ingredients.
2. Next, using a whisk or fork, mix all of the ingredients until you’ve reached your desired consistency.
   • Note: If the icing is too thick, add a little more milk, and if the icing is too thin, add a little more powdered sugar.
3. Finally, frost the Sourdough Carrot Cakes by carefully spooning the icing over each cake.

Mix the Frosting Ingredients

Ice the Cakes Once Cool

Serving the Sourdough Pumpkin Carrot Cake

1. First, once the Sourdough Carrot Cake is iced, place it in the refrigerator, for about 2 hours.
2. Next, set the cake out for at least 15 minutes prior to serving.
3. Finally, slice the cake(s), serve, and enjoy!

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Sourdough Pumpkin Carrot Cake

Yield: 4 Quartet Bundt Cakes

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 20 minutes

Total Time: 1 hour

Sourdough Pumpkin Carrot Cake is a delightful and unique twist on the classic Carrot Cake, incorporating the tangy flavor and natural leavening properties of Sourdough Starter.

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Ingredients

Sourdough Pumpkin Carrot Cake Ingredients

• 1 1/2 c. Organic, All-Purpose, or Cake Flour (or King Arthur's 1:1 Gluten-Free Flour)
• 1 tsp. Baking Powder
• 3/4 tsp. Baking Soda
• 1/4 tsp. Pink Salt
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Ground Ginger
• 1/4 tsp. Ground Nutmeg
• 1/2 c. Avocado Oil
• 1 c. Organic Pumpkin Puree
• 1 c. Carrots, Grated
• 1 tsp. Mexican Vanilla
• 1/2 c. Sourdough Discard
• 1 c. Coconut Sugar
• 1/3 c. Unsweetened Applesauce
• 1/2 c. Chopped Pecans

Pumpkin Spice Glaze

• 2 c. Powdered Sugar
• 2 tbsp. Dark Brown Sugar
• 1 tsp. Pumpkin Spice
• 1/2 tsp. Pink Salt
• 1 - 2 tbsp. Oat Milk

Instructions

Making the Sourdough Pumpkin Carrot Cake Batter

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, grease a Quartet Bundt Pan with butter and flour or Baking Spray.
3. Then, using a large bowl, combine the dry ingredients.
4. Next, add the wet ingredients, including the grated carrots, and stir to combine.
5. Then, pour in the pecans and mix to combine.
6. Next, pour the batter evenly into each of the Quartet Bundt pans.
7. Finally, smooth out the batter and tap the pan on the counter to ensure no air bubbles are left in the batter.

Baking the Sourdough Pumpkin Carrot Cake

1. After the oven has preheated, place the Quartet Bundt Pan into the oven.
2. Next, bake the Sourdough Pumpkin Carrot Cakes for 30-35 minutes or until a toothpick inserted comes out clean.
3. Then, allow the cakes to cool for about 5 minutes in the pan.
4. Next, flip the cakes out of the pan and onto a wire, cooling rack to cool completely.
5. Finally, frost the Sourdough Pumpkin Carrot Cakes with the frosting, let the cake and frosting set, and then enjoy.

Making the Glaze and Decorating the Cakes

1. First, in a glass bowl or liquid mixing cup, combine all of the ingredients.
2. Next, using a whisk or fork, mix all of the ingredients until you've reached your desired consistency. (Note: If the icing is too thick, add a little more milk, and if the icing is too thin, add a little more powdered sugar).
3. Finally, frost the Sourdough Carrot Cakes by carefully spooning the icing over each cake.

Serving the Sourdough Pumpkin Carrot Cake

1. First, once the Sourdough Carrot Cake is iced, place it in the refrigerator, for about 2 hours.
2. Next, set the cake out for at least 15 minutes prior to serving.
3. Finally, slice the cake(s), serve, and enjoy!

Nutrition Information:

Yield: 16 Serving Size: 1/4
Amount Per Serving: Calories: 241Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 214mgCarbohydrates: 39gFiber: 1gSugar: 29gProtein: 1g