Sourdough Carrot Cake

Super moist with the perfect amount of spice, it's topped with a decadent cream cheese frosting. This is one of our favorite cakes.

Course Sourdough

Cuisine American

Keyword baking, cake, sourdough cake, sourdough carrot cake

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 756kcal

Author Lisa

Preheat oven to 350 degrees. Grease a 9×13 inch pan or line with parchment paper.
Grate carrots and chop pecans.
In a large bowl, whisk together eggs, oil, white sugar, brown sugar, sourdough starter and vanilla.
In a separate bowl, mix the flour, baking soda, baking powder, salt and cinnamon.
Add the dry ingredients into the wet ingredients until just incorporated. Try not to over mix.
Stir in carrots and fold in pecans.
Pour into prepared pan.
Bake in the preheated for 40 to 50 minutes.
Allow to cool before frosting.

To a stand mixer, add softened cream cheese and butter. Whip together for a few minutes.
Slowly pour in confectioners’ sugar and vanilla.
Whip until nice and fluffy.
Fold in chopped pecans (optional).
Frost cooled cake.

This cake can be made quick or long fermented for more health benefits.
Grate carrots by hand and don’t use pre-shredded carrots. The pre-shredded carrots are too thick to bake nicely in cake.
Active sourdough starter or sourdough discard will work for this recipe, since the sourdough isn’t used for rising, but rather for flavor and fermentation.
Allow the cake to cool completely before frosting. If you don’t, you will be left with a melted soupy frosting mess.