Amish Friendship Carrot Cake

Tired of Amish Friendship Bread? Use your sourdough starter to make this Amish Friendship Carrot Cake. With cream cheese frosting, it is moist and full of fresh carrots and coconut.

Our sourdough recipes have been crazy popular lately. Many of you started up the Amish Friendship Sourdough Starter and may be getting tired of eating cinnamon bread all the time.

We’re coming to the rescue with something a little bit different: Amish Friendship Carrot Cake.

slice of carrot cake on a plate with cream cheese frosting

What you’ll love about this recipe:

  • It uses sourdough starter.
  • The texture is moist and fluffy.
  • It has AMAZING flavor.
  • It’s full of cinnamon, coconut and carrots.
  • There’s melt in your mouth cream cheese frosting on top.
  • Did I mention it is easy to make? Because it’s no fail. So easy!

How do you make Amish sourdough starter?

You’ll notice that the first step of this recipe is to use Amish sourdough starter. If you’re not sure how to make that, see our full post here. We’ll answer all your questions and before you know it you’ll be baking this delicious cake.

And yes…you DO need the starter to make this recipe. It won’t have the same flavor without it. If you want a basic carrot cake without sourdough, click here.

piece of cake on a plate

How to Make Amish Friendship Carrot Cake

  • Prepare. Preheat the oven to 325 degrees Fahrenheit. Spray a 9×13 baking pan with cooking spray.
dry ingredients on top of wet ingredients in a bowl
  • Mix. In a large bowl, combine the starter, oil, eggs, milk, vanilla and sugar. Mix well. Add the flour, salt, baking soda, and baking powder. Mix just until combined, scraping the bowl as needed.
carrots, coconut and cinnamon on cake batter
  • Fold. Fold the carrots, cinnamon and coconut into the batter.
unbaked cake batter in a 9x13 pan
  • Bake. Pour the batter into the pan. Bake for about 35 minutes or until the a toothpick inserted into the center comes out clean.

Cake Variations: You can leave out the coconut if you’d like. You can also add nuts or raisins inside the batter if you prefer.

frosting spreading on a cake

Toppings for Carrot Cake

Our favorite topping for carrot cake is cream cheese frosting. Our homemade version will literally melt in your mouth. It’s that good.

If you’re wanting something quicker, try store bought cream cheese frosting. Or you can use one of these:

How do you store this cake?

This cake is safe to store in an airtight container at room temperature. We eat it within 3 days. If you are going to have it longer than that, refrigerate it or freeze it.

frosted carrot cake in a baking pan

Can you freeze this cake?

This cake freezes really well. It stays super moist! Store it in an airtight container and freezer for up to 3 months. Allow it to defrost in the container before opening it. That way the cake will stay fresh.

amish friendship bread carrot cake with cream cheese frosting
amish friendship bread carrot cake with cream cheese frosting

Amish Friendship Carrot Cake

5 from 2 votes
Tired of Amish Friendship Bread? Use your sourdough starter to make this Amish Friendship Carrot Cake. With cream cheese frosting, it is moist and full of fresh carrots and coconut.
Servings 15
Prep Time 15 minutes
Cook Time 35 minutes

Ingredients
 

For the cake:

  • 1 cup Amish sourdough starter
  • 2/3 cup vegetable oil
  • 3 large eggs
  • ½ cup milk
  • ½ teaspoon vanilla
  • 1 cup granulated sugar
  • 2 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 cup carrots (finely chopped)
  • 2/3 cup shredded coconut

For the frosting:

  • 4 ounces cream cheese
  • 1/2 cup salted butter
  • 1 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional, for topping)

Instructions
 

Make the cake:

  • Preheat the oven to 325 degrees Fahrenheit.
  • In a large bowl, combine the starter, oil, eggs, milk, vanilla and sugar. Mix well.
  • Add the flour, salt, baking soda, baking powder and cinnamon. Mix just until combined, scraping the bowl as needed.
  • Fold the carrots and coconut into the batter.
  • Spray a 9×13 baking pan with cooking spray.
  • Pour the batter into the pan.
  • Bake for about 35 minutes or until the a toothpick inserted into the center comes out clean.
  • Allow the cake to cool.

Make the frosting:

  • Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 3 minutes.
  • With the mixer on low speed, add the powdered sugar, ½ a cup at a time, until it is thoroughly mixed.
  • Add the vanilla and beat the frosting on medium speed for about 2 minutes.
  • Spread the frosting over the cooled cake.
  • Sprinkle with chopped pecans if desired.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of frosted cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 416kcal | Carbohydrates: 48g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 228mg | Potassium: 149mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1783IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 416
Keyword amish sourdough, potluck

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Comments

  1. 5 stars
    This was delicious! I tried it without the frosting, warm out of the oven because I couldn’t wait!! I will make this again. 💜

  2. Can you bake this carrot cake with the starter on day 1 or must you wait till the bake day (day ten) after feeding it on day 6?

    1. If it is a new starter, I would wait the 10 days. If you are replenishing it and it already has that sourdough flavor, you could use it earlier than the 10 days.

    1. I’m not sure since I don’t have experience with that. If it is not a sweet sourdough it will affect the flavor.

  3. 2 stars
    I found the cake to be bland using this recipe and a bit dry. However, add the zest of half an orange, 1/3 cup golden raisin and omit the flaked coconut and you have something much tastier.

    I will say that the recipient for the cream cheese frosting is some of the best I’ve ever tasted and will be my “go-to” recipe.

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