Description
This sourdough carrot cake is made completely from scratch and is absolutely divine! Tender, moist cake accompanied by spices like cinnamon and ginger and then topped with a luscious cream cheese frosting… it is definitely a crowd-pleaser!
Ingredients
Scale
Sourdough Carrot Cake
- 2 cups freshly grated carrots (about 4 large carrots)
- 2 cups chopped pecans (1 cup for the cake, 1 cup reserved for garnish)
- 2 cups brown sugar
- 1 cup avocado oil (can substitute coconut or vegetable oil)
- 4 large eggs
- 3/4 cup sourdough starter
- 1 tsp pure vanilla extract
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
Cream Cheese Frosting
- 16 oz two bricks softened cream cheese
- 4 tbsp softened butter
- 4 cups powdered sugar
- 2 tsp vanilla extract
- Pinch salt
Instructions
- Preheat oven to 350°F. Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper with a nonstick spray (I use avocado oil spray).
- In the bowl of a stand mixer fitted with a paddle attachment, add the brown sugar, oil, eggs, sourdough starter, and vanilla extract and mix until combined and no brown sugar lumps remain.
- In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and ginger together. Add the dry ingredients into the wet ingredients and begin mixing together on low speed until just combined. Add in the grated carrots and 1 cup of the chopped pecans and mix again. (The rest of the pecans are for garnish.)
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes. Test the center with a toothpick or knife. If it comes out clean, the cakes are done. If not, continue to bake until cooked through, being careful not to overbake!
- Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld electric mixer or stand mixer fitted with a whisk/paddle attachment, beat the cream cheese and butter together on medium-high speed until light, about 2 minutes. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more powdered sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Store in the fridge until ready to use.
- Frost the cake: Using an offset spatula, begin frosting the cake by adding a large dollop of frosting right in the middle. Using the spatula, slowly work the frosting around the middle and towards the outside of the cake, adding more frosting as you go. Top with chopped pecans if desired.
Notes
- You can either use 9 inch round cake pans to create a layered cake, or use a 9 x 13 inch pan to create a delicious sheet cake. If you decide to use a 9 x 13 inch pan, adjust the baking time to 40-45 minutes.
- Grate carrots by hand and don’t use pre-shredded carrots! The pre-shredded carrots are too thick to bake nicely in cake.
- You can use either sourdough discard or active sourdough starter in this recipe.
- If you like, you can toast the pecans to add a delicious depth of flavor to this cake, or omit them completely. Walnuts would also be a delicious swap!
- Storage: This cake will store well in a covered container in the fridge for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
