Ingredients

for the cake:

2 1/4 cups all purpose flour

1 teaspoon double-acting baking powder*

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 3/4 cups brown sugar

1 cup oil or melted butter

3 large eggs

1 cup sourdough starter, active or discard

2 teaspoons vanilla extract

1 cup shredded carrots (about 2-3 medium carrots)

for the frosting/glaze:

if you are making a layer cake you may want to double these amounts

4 ounces cream cheese, at very soft room temperature

2 ounces unsalted butter, at very soft room temperature

2 cups powdered sugar, sifted

1 tablespoon vanilla bean paste or vanilla extract

2-4 tablespoons heavy whipping cream (if you want it to be a pourable glaze - leave the cream out if you want a thick frosting)

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Instructions

To make the cake:

Preheat oven to 350 degrees F.
Grease and flour a 12-cup bundt pan or spray generously with baking spray such as Baker's Joy - do not skimp on this especially if using a bundt pan! (see alternate pan sizes in notes below).
In a large bowl mix together flour, baking soda and baking powder, spices, and salt.
In a separate bowl mix together brown sugar, oil, eggs, sourdough starter, vanilla, and carrots. If using other add-ins you can add those now.
Pour wet mixture into dry mixture and stir to thoroughly combine.
OPTIONAL: If you'd like to leave your batter to rest and ferment in the refrigerator overnight, you can as long as you are using double-acting baking powder. Simply cover the bowl and place in the refrigerator overnight. Bake as usual the next day.
When ready to bake, pour cake batter into prepared pan(s) and bake in preheated 350 degree oven for 40-45 minutes for a bundt - see notes below for alternate pan sizes/times.
Once baked, remove from oven and allow to cool in the pan for about 15 minutes before turning out onto a cooling rack.
Prepare frosting while cake cools.
Once cake is fully cooled, cover with glaze or frosting as desired.

To make the cream cheese glaze:

First beat butter and cream cheese in a large bowl until very fluffy and combined. You can use a hand mixer or a big whisk and some elbow grease. Next stir in vanilla and one cup of the powdered sugar. Mix well before adding the second cup of powdered sugar - it might seem like it won't come together at first but I promise you if you keep whisking vigorously it will. At this point you have a frosting. If you want more of a pourable glaze add a tablespoon or two of cream, mix again and if you feel like you want it thinner add another 1-2 tablespoons of cream.

Notes

I do NOT recommend pre-grated carrots. They are hard and dry. Peeling and grating your own fresh carrots is highly recommended.
For a layer cake, use two 9-inch round or square pans: bake for 30-35 minutes or until a toothpick comes out clean or with moist crumbs attached.
For a sheet cake use a 9x13 pan: bake for 40-45 minutes
For 24 cupcakes: bake for 20-25 minutes
If you add extras like nuts, raisins, coconut you will have a larger volume of batter so you may end up with more cupcakes and/or need to bake for a few extra minutes. Try to keep the add-ins to around 1 cup total. So do 1/3 cup of each if using all three.
Almost all baking powder is double-acting but it is especially important to use it here if you are doing the overnight option so just be sure to double-check (no pun intended!).
Cake will store covered at room temperature for one day. After that, cover it well and store in refrigerator for up to 3 days.

Author: anita | wild thistle kitchen
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: dessert, sourdough, Easter
Method: sourdough, baking
Cuisine: American