Sourdough Carrot Cake

4.55 from 150 votes

Made from scratch, this sourdough carrot cake is quick and easy, moist and delicious. Topped with a decadent cream cheese frosting, it's easily one of our favorite cakes.

Prep Time10

Cook Time40

Total Time50

Course: Sourdough

Cuisine: American

Keyword: sourdough carrot cake

Servings: slices

Author: Lisa Bass

Equipment

1 Stand Mixer
1 Box Grater
2 9 inch round cake pans A 9x13 baking dish can also be used.

Ingredients

Cake

2 cups grated carrots 3 large
1 cup chopped pecans
4 large eggs
¾ cup oil 168 grams
1 cup white sugar 192 grams
1 cup brown sugar 200 grams
½ cup sourdough starter 100 grams
2 teaspoons vanilla 10 grams
2 cups all-purpose flour 280 grams
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt 5 grams
2 teaspoons cinnamon 5 grams

Frosting

8 ounces full-fat cream cheese softened
½ cup butter softened
3 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease two 9 inch round cake pans or line them with parchment paper. Grate carrots and chop pecans. For easy grating, I suggest using a food processor with a grating attachment. A box grater works well, too.
In a large bowl, whisk together the eggs, oil, white sugar, brown sugar, sourdough starter, and vanilla.
In a separate bowl, stir the flour, baking powder, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients, mixing until just incorporated. Fold in the carrots and pecans.
Pour the batter into the prepared cake pans, spreading it evenly. Bake in the preheated oven for 25 to 35 minutes or until a toothpick comes out clean. If using a 9x13 casserole dish, adjust time to 40 to 50 minutes.
Allow the cake to cool while you prepare the frosting. Add softened cream cheese and butter to a stand mixer bowl. Whip for a few minutes until creamy and smooth.
Adjust the speed to low and slowly add in confectioners’ sugar and vanilla. Increase the speed to medium-high and whip until fluffy. Fold in pecans or other mix-ins of choice.
Frost the cake generously once it is fully cooled.

Notes

This cake can be made quickly or long fermented for more health benefits. See long fermenting instructions in post above.

Grate carrots by hand for a better texture and flavor. Pre-shredded carrots from the store are too thick and dry to bake nicely in a cake.

Stir the batter gently, just until combined. You don't want to overmix.

Active sourdough starter or sourdough discard works 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, or the frosting will melt.

Ensure the baking powder and baking soda are fresh. If they have been sitting in the back of the cabinet for a while and are past their prime, then the cake won’t rise properly.

Nutrition