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Amish Friendship Carrot Cake

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A moist, spiced carrot cake made with Amish friendship starter that creates an incredibly tender crumb. This heritage-inspired cake combines the tradition of sharing sourdough starter with friends and the timeless appeal of homemade carrot cake.

Ingredients

Scale

For the Cake:

  • 1 cup Amish friendship bread starter (active)
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs, room temperature
  • 3/4 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2 1/2 cups finely grated carrots (about 4–5 medium carrots)
  • 1 cup chopped walnuts or pecans, plus more for garnish
  • 1/2 cup raisins (optional)
  • 1/2 cup crushed pineapple, drained (optional)

For the Cream Cheese Frosting:

 

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1–2 tablespoons milk or heavy cream (if needed)

Instructions

  1. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch baking pan.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
  3. Combine the Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, applesauce, vanilla extract, and Amish friendship starter until smooth and well incorporated.
  4. Create the Batter: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the grated carrots, nuts, and if using, the raisins and drained pineapple.
  5. Bake the Cake: Pour the batter evenly into the prepared pan(s). For round pans, bake for 30-35 minutes; for a 9×13 pan, bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  6. Make the Frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla extract and salt, then beat on medium-high speed until light and fluffy. If the frosting is too thick, add milk or cream one tablespoon at a time until desired consistency is reached.
  7. Frost the Cake: Once the cake is completely cool, spread the frosting over the top and sides. If using round pans, place one layer on a serving plate, spread with frosting, top with the second layer, and frost the top and sides. Garnish with additional chopped nuts if desired.

Serving Suggestions:

 

Serve slices with a cup of coffee or tea for an afternoon treat. For special occasions, garnish with tiny marzipan carrots or sprinkle with cinnamon. This cake also pairs beautifully with a scoop of vanilla ice cream for dessert.

Notes

Pro Tips:

  • The friendship starter adds a subtle tanginess that complements the sweetness of the cake. Make sure your starter is active and bubbly for the best results.
  • For extra moist cake, you can substitute part or all of the oil with additional applesauce.
  • Toast the nuts before adding them to the batter to enhance their flavor.
  • If you don’t have a friendship starter, you can substitute with 1 cup of buttermilk mixed with 1/4 cup of plain yogurt, though the flavor will be slightly different.
  • The cake actually tastes better the next day after the flavors have had time to meld.

Common Mistakes to Avoid:

  • Overmixing the batter, which can result in a tough cake.
  • Using cold ingredients, which don’t incorporate as well.
  • Grating the carrots too coarsely, which can create a stringy texture.
  • Frosting the cake before it’s completely cool, causing the frosting to melt.
  • Not draining canned pineapple properly, which can make the cake too wet.

Storage Instructions:

Store the frosted cake in the refrigerator, covered, for up to 5 days. Let come to room temperature for about 30 minutes before serving for the best flavor and texture. Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.

About Amish Friendship Starter:

Amish friendship bread starter is a sourdough starter that is traditionally shared among friends. It’s typically maintained and “fed” with sugar, flour, and milk over a 10-day cycle, after which it’s used in baking and a portion is given to friends to continue the cycle.

 

Enjoy your Amish Friendship Carrot Cake! 

Find it online: https://bakesbliss.com/amish-friendship-carrot-cake/