Sourdough Carrot Cake Recipe
This Sourdough Carrot Cake Recipe delivers a moist, tender crumb supported by the gentle depth that sourdough starter brings to sweet baking. The main speciality of this Sourdough Carrot Cake Recipe lies in the balance of natural tang from the starter with the sweetness of carrots, warm spice, and soft texture.
Equipment
- Mixing bowls (large and medium)
- Whisk or electric hand mixer
- Rubber spatula
- Box grater (for carrots)
- Measuring cups and spoons
- 9×13 inch baking pan
- Cooling rack
Ingredients
For The Cake:
- 1 cup active or discard sourdough starter
- 1 ½ cups all purpose flour
- 2 cups finely grated carrots
- 2 cups granulated sugar or brown sugar
- 1 cup neutral flavored oil canola, vegetable, light olive
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup crushed pineapple drained
- ½ cup chopped walnuts or pecans
For The Cream Cheese Frosting:
- ½ cup 1 stick unsalted butter, softened
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar sifted
- ¼ teaspoon salt
Instructions
Get The Oven And Pan Ready
- Heat the oven to 350°F (175°C). Lightly grease a 9×13-inch pan, and if you want easy cleanup, line it with parchment paper.
Mix The Wet Ingredients
- In a large bowl, whisk together the oil, sugar, eggs, vanilla, and sourdough starter until the mixture is smooth and well blended.
Stir Together The Dry Ingredients
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Add this dry mixture to the wet mixture and stir just until everything comes together. Try not to over mix.
Add The Carrots And Extras
- Fold in the grated carrots. If you’re using pineapple or nuts, add those now and gently mix until they’re evenly spread throughout the batter.
Bake The Cake
- Pour the batter into the prepared pan, smooth the top, and bake for 45–50 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack before frosting.
Make And Spread The Cream Cheese Frosting
- Beat the softened butter and cream cheese together until creamy. Add the vanilla and a pinch of salt, then gradually mix in the powdered sugar until the frosting is light and smooth. Once the cake has cooled, spread the frosting evenly over the top. Slice and enjoy.