Sourdough Carrot Cake
Got some extra sourdough starter and a craving for something sweet? This Sourdough Carrot Cake is just the treat you need! It’s like your favorite carrot cake got a fun, tangy upgrade. The starter not only adds extra flavor, but it also keeps the cake irresistibly moist. Trust me, once you try this twist on a classic, you’ll want to make it again and again!
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Sourdough Carrot Cake
Ingredients You'll Need
For the Cake:
1 cup sourdough starter discard (unfed)
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt
1 ¼ cups sugar (granulated or brown sugar for extra depth)
¾ cup vegetable oil
4 large eggs
2 tsp vanilla extract
2 cups grated carrots
½ cup crushed pineapple (optional, for added moisture)
½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
8 oz cream cheese (softened)
½ cup unsalted butter (softened)
2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions:
Preheat the oven to 350°F (175°C). To ensure your cakes don’t stick, prepare two 9-inch round cake pans by greasing and flouring them, or you can line the bottoms with parchment paper for easy release. Properly prepping the pans will ensure a smooth finish on your cakes when removed.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set the bowl aside while you prepare the wet ingredients.
In a large mixing bowl, combine the sugar and vegetable oil. Use a whisk to mix until smooth and well-combined. The oil helps to keep the cake moist, while the sugar provides sweetness and structure to the cake.
Add the eggs, one at a time, to the sugar-oil mixture, beating well after each addition. This step ensures the eggs are fully incorporated, which helps create a light and airy texture in the cake.
Stir in the vanilla extract and sourdough starter discard. The vanilla adds warmth and depth of flavor, while the sourdough discard brings a subtle tang and moist crumb to the cake. Mix until the batter is smooth and all ingredients are well-combined.
Gradually add the dry ingredients to the wet ingredients in the large bowl. Mix gently until just combined, as overmixing can cause the cake to become dense. You want the batter to stay light and tender, so stir just until you no longer see streaks of flour.
Fold in the grated carrots, along with the optional crushed pineapple and chopped nuts. Be gentle when folding to maintain the cake's lightness.
Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops and ensure even baking.
Bake the cakes in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center of each cake. If it comes out clean or with a few moist crumbs, the cakes are done. Overbaking can dry them out, so keep an eye on them toward the end of the baking time.
Cool the cakes in their pans for about 10 minutes to let them firm up slightly before transferring them to a wire rack. Allowing them to cool in the pans briefly makes them easier to handle when removing. After 10 minutes, run a knife around the edges of the pans to loosen the cakes, then carefully transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the cream cheese and butter until the mixture is smooth and creamy. This should only take a couple of minutes with an electric mixer.
Gradually add the powdered sugar, one cup at a time, mixing until fully incorporated. By adding the sugar slowly, you ensure the frosting remains smooth and doesn't get grainy. Continue beating until the frosting is thick and fluffy.
Stir in the vanilla extract and a pinch of salt to balance the sweetness of the frosting.
Once the cakes have cooled completely, place one cake layer on a serving plate or cake stand. It’s important to let the cakes cool fully before frosting, as warm cakes will melt the frosting.
Spread a generous amount of frosting on top of the first cake layer, using a spatula to smooth it out evenly.
Place the second cake layer on top, pressing down gently to make sure it sits evenly. Then, proceed to frost the top and sides of the entire cake. For a smoother finish, use an offset spatula to apply the frosting in long, sweeping motions.
Decorate the cake as desired. For a simple and elegant look, sprinkle extra chopped nuts on top of the cake or press them gently onto the sides. This adds texture and visual appeal to the final product.
Helpful Tips
This recipe works best with unfed sourdough discard. It’s a great way to use up starter that’s been sitting in the fridge for a few days, as the tangy flavor will come through subtly without overpowering the cake.
Use the smaller holes on a box grater to get fine carrot shreds. This will ensure they blend well into the batter and provide moisture without large chunks.
Chopped nuts or raisins can be added for extra texture, but these are optional and based on personal preference.
You can bake the cake layers ahead of time and store them in the fridge or freezer until you’re ready to frost. The cream cheese frosting can also be made a day in advance.
Storing and Freezing
Storing: Store the finished carrot cake in an airtight container in the refrigerator for up to 4 days. Let the cake sit at room temperature for about 15 minutes before serving.
Freezing: The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw them in the fridge overnight before frosting and serving.
This Sourdough Carrot Cake takes all the cozy, familiar flavors of a classic carrot cake and adds a little sourdough twist for extra depth and tang. Moist, spiced just right, and topped with a creamy frosting, it’s the kind of dessert that makes everyone ask for seconds.
So grab your sourdough starter and fresh carrots, and let's bake something delicious and simple that the whole family will love!
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