4-Layer Moist Carrot Cake

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The addition of a secret ingredient makes this 4-Layer Moist Carrot Cake irresistible and addicting!

Let’s recap all that we can do using Sourdough Starter. We can make Sourdough Bread and Coconut Almond Sourdough Starter Muffins.  And after today’s post, you will be able to make this 4-Layer Moist Carrot Cake.

Yes, there is Sourdough Starter included in this cake! Let me tell you that it makes for the most moist carrot cake I have ever tasted! And, once again, it does not taste like sourdough :)

What can make this moist carrot cake even better? The fact that in between each luscious layer is silky and tangy cream cheese frosting. YUM!

Instead of the traditional walnuts, I used sliced almonds. You can add any nuts you like. Even raisins if you want!

This cake is completely addicting. I knew I was in trouble after the first bite. I cut a slice to enjoy and gave the rest away to a friend. Otherwise, I would have eaten the entire thing!

I strongly encourage you to make your own batch of Sourdough Starter if only for this cake! It is that good.

4-Layer Moist Carrot Cake/span>

Yields 1 – 4-layer, 8” cake
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Carrot Cake
Ingredients
1 ½ cups (10 5/8 ounces) all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon baking soda
½ cup (1 ½ ounces) shredded sweetened coconut
1 ½ cups (10 ½ ounces) vegetable oil
1 cups (7 ounces) granulated sugar
1 cup (7 ounces) light brown sugar
1 cup (8 ounces) sourdough starter (Don’t have one? Simply combine these ingredients the night before* and use 1 cup)
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (7 ounces) carrot sticks
½ cup (2 ounces) sliced unsalted almonds

Directions

1. Preheat the oven to 350°F and grease two 8-inch round cake pans.
2. In a medium bowl, combine the flour, cinnamon, salt, and coconut. Set aside.
3. In a large bowl, whisk together the oil, sugars, and starter until combined. Add in the eggs, one at a time, followed by the vanilla. Fold in the carrots and almonds.
4. Gently stir in the flour mixture in three additions just until combined. Divide the batter evenly between the prepared cake pans.
5. Bake for 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in the pans on a cooling rack before frosting.
6. To assemble, split each cake round into two even layers using a serrated knife. Evenly frost the top of each round and layer on top of one another.

Cream Cheese Frosting
Ingredients
12 tablespoons (6 ounces) butter, room temperature
2 packages (16 ounces) brick-style cream cheese, room temperature
2 teaspoons vanilla extract
7 – 8 cups (1 pound 12 ounces to 2 pounds) confectioners’ sugar
2 – 4 teaspoons cream

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and cream cheese on medium speed until smooth and creamy. Add the vanilla until combined.
2. Reduce the speed to low and slowly add 7 cups of the sugar. Add in the cream.
3. Use the remaining sugar to adjust the frosting consistency, if needed. Add more sugar for a thicker frosting. If the frosting needs to be thinner, add more cream 1 teaspoon at a time.

Carrot Cake and Frosting slightly modified from Sift 

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