Add the benefits of sourdough to a classic carrot cake and you're ready for dessert! Perfect for a weekend treat or Easter celebration.
Carrot cake is such a classic recipe that so many people enjoy. There's also plenty of debate out there as to whether or not raisins, pineapple, and other ingredients belong in the cake! I take a non fussy approach by using just carrots and walnuts. Then I add some sourdough (and time!) to give a little tummy boost.
There's just something so comforting about cake. Maybe because anyone can make it, and make lots of memories in the both the baking and enjoying. Applesauce Spice Cake has similar warm flavours as carrot cake. Get your family started on the taste of whole grains with Whole Wheat Chocolate Cake. Fancy date night in? Chocolate Mousse Cake is the ultimate special occasion dessert.
Key Ingredients
Sourdough - You can use active starter or discard, both work. I usually stick with active to really keep our tummies happy.
Flour - I keep organic unbleached all-purpose flour on hand to make quick and easy desserts like this.
Sugar - A treat is a treat! When we make treats at home I'm not terribly concerned with the sugar so we go ahead and use granulated, brown, and powdered!
Oil - I prefer olive oil or avocado oil in my baking.
Carrots - Grate them up yourself, no need to drain.
Walnuts - The classic nut in this cake, I use it in the cake as well as on the frosting.
Cream Cheese - The absolute perfect pairing for your frosting!
How to Make Sourdough Carrot Cake
***See recipe card below for precise measurements and instructions.***
Step 1: Combine dry ingredients well.
Step 2: Whisk wet ingredients until smooth.
Step 3: Combine wet with dry in one bowl.
Step 4: Grate carrots and chop nuts.
Step 5: Stir carrots and walnuts into batter until just combined.
Step 6: Pour into a greased cake pan and bake.
Step 7: Once baked, let cool completely.
Step 8: Whip butter and cream cheese, then add powdered sugar and vanilla. Frost cake and top with nuts.
FAQs
Go ahead and leave them out if you prefer, or use raisins in their place. You could also use pecans if you don't love walnuts. Those are my favorite nuts to use in baked goods as almonds can be a bit too hard in a cake.
You can either bake the cake immediately, or let it rest in the fridge for a few hours up to overnight. It just depends on personal preference. I think fermenting overnight helps our family digest the treat better! It's not necessary as far as the texture of the cake, so don't worry on exactly how long you wait to bake.
The cream cheese frosting will need to be refrigerated. If you are short on fridge space, I recommend baking the cake and leaving it on the counter, then setting out the cream cheese and butter while you're socializing and making dinner. Then right after dinner you can whip up the frosting and serve the cake! Then send the leftovers home with your guests and you don't need to worry about storing it.
Photos by Dante from Shire by the Sea
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Sourdough Carrot Cake
Ingredients
Cake:
- 1 cup olive oil or avocado oil
- ½ cup sourdough starter or discard
- 4 large eggs
- 1 tablespoon vanilla
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 3 large carrots grated
- 1 cup walnuts chopped
Frosting:
- 8 oz cream cheese softened
- ½ cup butter softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla
- 1 cup walnuts chopped (optional)
Instructions
Cake:
- Preheat oven to 350°F if baking immediately. Grease a 9x13-inch cake pan.
- In a large bowl, whisk together oil, sourdough starter, eggs, vanilla, and sugars.
- In another bowl mix dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry mix into the wet until just incorporated.
- Stir in carrots and walnuts until just combined.
- If you are wanting to ferment batter, cover with plastic wrap and refrigerate for several hours or overnight.
- Pour batter into prepared pan and bake for approximately 45 minutes, testing with a toothpick at 40 minutes to see if it comes out clean. Do not over bake.
- Set aside to cool completely.
Frosting:
- With a mixer, whip cream cheese and butter until smooth.
- Add icing sugar and vanilla, mixing well.
- Frost cake and add chopped nuts if desired.
Notes
- Make sure and store frosted cake in the fridge.
- If fridge space is at a premium, frost just before serving.
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