Home » Sourdough Carrot Cake

Sourdough Carrot Cake

This sourdough carrot cake is full of flavor! Moist and delicious, you will fall for this sourdough version of an old favorite!

One of my fondest childhood memories is when my mom would make homemade carrot cake. So delicious and comforting!

carrot cake with one piece cut out

As I have grown into a from scratch cook, I have made carrot cake many times. However, I hadn’t made a sourdough version, until now!

This version is so delicious and easy to make!

You can make this cake long fermented or do a quick version with sourdough discard.

There are so many ways to make a carrot cake, but, I am making this one as close to the recipe I had as a child just with the addition of sourdough and using a natural sweeteners the way of honey/maple syrup and raw cane sugar.

overhead shot of iced carrot cake

When using sourdough in a quick recipe you won’t get the benefits of long fermentation, but, the sourdough lends a depth of flavor that you can’t replicate any other way.

Of course, if you have sensitivities to wheat, you will want to long ferment the flour for up to 24 hours for easier digestion.

grated carrots in a measuring cup

For this recipe you will need:

  1. Flour: I use freshly milled hard red wheat, but, you can use any flour you choose.
  2. Sourdough starter: I used active starter, but, discard will work just as well.
  3. Oil: I use olive oil.
  4. Honey or Maple syrup: You can use one or the other, or, you can use a combination of the 2.
  5. Eggs
  6. Baking powder.
  7. Baking soda.
  8. Salt.
  9. Sugar: I use raw cane sugar.
  10. Carrots, grated.
  11. Vanilla extract
  12. Cream cheese (for frosting): Cream cheese needs to at room temperature.
  13. Maple syrup (for frosting)
  14. Vanilla extract (for frosting)

This cake is so moist and the frosting makes it delectable!

overhead shot of uniced carrot cake

Step by Step Instructions for making Sourdough Carrot Cake:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the starter, oil, eggs, honey/maple syrup, vanilla extract, and sugar. Mix well.
  3. In a separate bowl, combine the flour, salt, baking soda, and baking powder.
  4. Pour dry ingredients into the bowl of the wet ingredients.
  5. Grate 1 cup of carrots.
  6. Add the carrots to the mix and fold in. Do not over mix.
  7. Pour batter into a greased 9×13 pan.
  8. Bake for 50 minutes or until a toothpick comes out clean.
  9. Allow to cool completely before frosting.
bowl of carrot cake batter with shredded carrots on top

Long fermentation method:

The night before, add the flour, oil, and starter to a bowl and mix well. Cover and allow to ferment up to 24 hours.

Proceed the next day by adding the rest of the ingredients and baking as directed above.

How to make the Frosting:

  1. In a large bowl, combine a package of room temperature cream cheese.
  2. Add 1 tsp of vanilla extract.
  3. Add 1/2 cup of maple syrup.
  4. With an immersion blender, blend the mixture until fluffy and fully combined.
  5. Add a tablespoon of milk at a time if you desire a thinner frosting.
  6. Alternatively, you can mix this in a stand mixer with the whisk attachment. Just make sure the cream cheese is soft!
piece of carrot cake on a plate
Will a long fermented version be more sour?

It may be a bit more on the sour side but in a good way! The starter will lend a deep flavor either way, but, long fermenting will deepen that flavor.

Can I freeze this cake?

Yes! You can cut it into slices after completely cooled and freeze in freezer bags. Hold off on adding the frosting until you want to eat the cake. You can freeze the frosting in individual freezer safe bowls, as well.

Can I make this without sourdough?

Yes! You can leave out the starter and increase the flour by 1/4 cup and add 1 more egg.

Would pre-shredded carrots work for this recipe?

Yes, you can use the pre-shredded carrots with no problem.

How long will this cake last on the counter?

This cake will last 3-5 days on the counter. Frosted, I like to cut into slices and keep in the fridge for 7-10 days.

Can I make the frosting without an immersion blender?

Yes, you can make it in a stand mixer with the whisk attachment. Just be sure the cream cheese is soft!

slice of carrot cake on white plate

Sourdough Carrot Cake

Yield: 1 9x13 cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Sweet, moist, and comforting, this sourdough carrot cake is sure to be a crowd pleaser!

Ingredients

  • 1/2 cup sourdough starter
  • 1/2 cup olive oil
  • 3/4 cup honey/maple syrup
  • 4 eggs
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1 cup grated carrots
  • 2 cups flour (I use freshly milled spelt)
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder

For Frosting

  • 1 package softened cream cheese
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl combine starter, oil, honey/maple syrup, eggs, vanilla, and sugar. Combine well.
  3. In a separate bowl, combine the flour, salt, baking powder, and baking soda.
  4. Pour dry ingredients into wet ingredients and mix well.
  5. Add 1 cup grated carrots and fold into mixture. Do not overmix.
  6. Grease a 9x13 baking dish and dust with a bit of flour.
  7. Pour the batter into the pan and bake in preheated oven for 50 minutes or until a toothpick comes out clean.
  8. Cool on cooling rack completely before frosting.
  9. For the frosting: In a medium bowl, add the ingredients and mix with an immersion blender until creamy. A bit of milk can be added if you prefer a thinner frosting.
  10. Alternatively, you can mix the frosting in a stand mixer with a whisk attachment. Make sure the cream cheese is soft!

Notes

For a long fermentation: The night before, add the flour, oil, and starter to a bowl and mix well. Cover and allow to ferment up to 24 hours.

Proceed the next day by adding the rest of the ingredients and baking as directed above.

Wait until cake is fully cooled to add frosting.

Store at room temperature for 3-5 days. I prefer to store in the fridge with the frosting on.

This cake freezes great. Freeze the cake slices and frosting separately.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Similar Posts

2 Comments

    1. I fermented on the counter. But, you can do it in the fridge if you want and you won’t have to bring it to room temp before proceeding with the rest of the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *