Sourdough Carrot Cake
Discover the perfect fusion of classic comfort and tangy sophistication with this Sourdough Carrot Cake recipe! This moist and flavorful cake leverages the unique tanginess of sourdough discard to elevate the rich, spiced flavors of cinnamon, nutmeg, and sweet carrots. Packed with optional add-ins like crunchy walnuts and juicy raisins, the cake is beautifully finished with a luscious cream cheese frosting that’s irresistibly smooth. Perfect for using up leftover sourdough starter, this recipe comes together in just 20 minutes of prep time and bakes to perfection in 35 minutes. Whether served as a decadent dessert or a show-stopping centerpiece for gatherings, this Sourdough Carrot Cake is guaranteed to delight.
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Recipe Information
Ingredients
- 240 g All-purpose flour
- 200 g Granulated sugar
- 100 g Brown sugar
- 2 tsp Ground cinnamon
- 1 tsp Ground nutmeg
- 1 tsp Baking powder
- 1 tsp Baking soda
- 0.5 tsp Salt
- 120 g Sourdough starter discard (unfed)
- 180 ml Vegetable oil
- 4 large Eggs
- 2 tsp Vanilla extract
- 300 g Carrots (grated)
- 100 g Chopped walnuts or pecans (optional)
- 80 g Raisins (optional)
- 225 g Cream cheese
- 115 g Unsalted butter (softened)
- 250 g Powdered sugar
- 1 tsp Vanilla extract (for frosting)
Instructions
Preheat your oven to 180°C (350°F) and grease and flour a 9x13-inch pan or two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
In another bowl, combine the sourdough starter discard, vegetable oil, eggs, and vanilla extract. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring just until the batter comes together. Do not overmix.
Fold in the grated carrots. If using walnuts or pecans and raisins, gently fold them into the batter as well.
Pour the batter into the prepared pan(s) and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy and well combined.
Once the cake is done, remove it from the oven and allow it to cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely.
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top (and sides, if using round layers).
Slice, serve, and enjoy your tangy, moist sourdough carrot cake!
Nutrition Facts
Calories |
7455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.3 g | 539% | |
| Saturated Fat | 140.8 g | 704% | |
| Polyunsaturated Fat | 105.6 g | ||
| Cholesterol | 1222 mg | 407% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 884.2 g | 322% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 617.7 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 758 mg | 58% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3078 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
