Sourdough Carrot Cake with Cream Cheese Frosting
This sourdough carrot cake is full of flavor! Moist and delicious, you will fall for this sourdough version of an old favorite!
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One of my fondest childhood memories is when my mom would make homemade carrot cake. So delicious and comforting! It is one of my favorite cakes!
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! A cake the whole family will love!
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.
Sometimes I just want a sweet treat, but want a healthier version. This cake fits the bill.
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.
For this Sourdough Carrot Cake recipe you will need
For the Cake
Flour
I use freshly milled flour for this recipe, however you can use all purpose flour, bread flour, or whole wheat flour.
This is the grain mill I have used for years: Nutrimill Grain Mill
Sourdough Starter
You can use active sourdough starter or sourdough discard for this cake.
Olive Oil
I prefer using olive oil in my baking. You may substitute with vegetable oil or avocado oil.
Honey/Maple Syrup
I used honey in this recipe. Maple syrup would also be very delicious!
Eggs
Baking Powder and Baking Soda
Both used as extra leavening agents for a fluffy cake.
Salt
I prefer to use Redmond’s Real Salt in all of my baking. A good quality sea salt will work just fine.
Sugar
I use raw organic cane sugar, but you can use white sugar or brown sugar.
Grated Carrots
Vanilla Extract
For the Frosting
Softened Cream Cheese
Maple Syrup
Vanilla Extract
For full ingredient amounts, see recipe card below.
This cake is so moist and the frosting makes it delectable!
Step by Step Instructions for making Sourdough Carrot Cake
For the no-wait method
- Preheat oven to 350 degrees F.
- In a large bowl, combine the starter, oil, eggs, honey/maple syrup, vanilla extract, and sugar. Mix well.
- In a separate bowl, combine the flour, salt, baking soda, and baking powder.
- Pour dry ingredients into the bowl of the wet ingredients.
- Grate 1 cup of carrots with a box grater or food processor with a shredding blade.
- Add the carrots to the mix and fold in. Do not over mix.
- Pour batter into a greased 9×13 pan. You may also use 2 8 inch cake pans.
- Bake for 50 minutes or until a toothpick comes out clean.
- Allow to cool completely on a wire rack before frosting.
Long fermentation method:
The night before, add the flour, oil, and starter to a bowl and mix well. Cover with plastic wrap 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:
- In a large mixing bowl, combine a package of room temperature cream cheese.
- Add 1 tsp of vanilla extract.
- Add 1/2 cup of maple syrup.
- With an immersion blender on low speed, blend the mixture until fluffy and fully combined. This is the immersion blender I use: Immersion Blender
- Add a tablespoon of milk at a time if you desire a thinner frosting.
- Alternatively, you can mix this in a stand mixer with the whisk attachment. Just make sure the cream cheese is soft!
For my Sourdough Chocolate Cake Recipe, click here: Sourdough Chocolate Cake Recipe
Storage Tip
Store cake in an airtight container on counter for up to 3-5 days. See questions below for a more detailed storage tip.
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.
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.
Yes! You can leave out the starter and increase the flour by 1/4 cup and add 1 more egg.
Yes, you can use the pre-shredded carrots with no problem.
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.
Yes, you can make it in a stand mixer with the whisk attachment or a hand mixer. Just be sure the cream cheese is soft!
Sourdough Carrot Cake
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
- Preheat oven to 350 degrees F.
- In a large mixing bowl combine starter, oil, honey/maple syrup, eggs, vanilla, and sugar. Combine well.
- In a separate bowl, combine the flour, salt, baking powder, and baking soda.
- Pour dry ingredients into wet ingredients and mix well.
- Add 1 cup grated carrots and fold into mixture. Do not overmix.
- Grease a 9x13 baking dish and dust with a bit of flour.
- Pour the batter into the pan and bake in preheated oven for 50 minutes or until a toothpick comes out clean.
- Cool on cooling rack completely before frosting.
- 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.
- 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.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 397Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 69mgSodium 436mgCarbohydrates 66gFiber 1gSugar 44gProtein 5g
This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.
H Mary
Do you long ferment in frig? Then brig it up to:room temp next day?
Ty
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.