Spring has arrived, bringing longer days, blooming flowers, and Easter celebrations. And what better way to celebrate than with a homemade Sourdough Carrot Cake? This recipe takes a classic favorite and elevates it with the tangy, rich flavor of sourdough, creating an irresistibly moist and flavorful cake.
If you’re new to baking with sourdough, don’t worry! Our free Beginner’s Sourdough Guide will help you get started, from maintaining a sourdough starter to perfecting your bake!
Why Use Sourdough in Carrot Cake?
Sourdough isn't just for bread! Adding sourdough starter (either discard or active) to baked goods like cakes and muffins creates a tender texture and enhances flavor. The natural fermentation in sourdough also makes baked goods much easier to digest, especially those with gluten sensitivities. Use up that extra sourdough starter and create something delicious that your whole family will love!
Enjoy our family-favorite sourdough carrot cake recipe below! 🐰🥕
Sourdough Carrot Cake Recipe
Ingredients:
For the Cake:
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2 cups grated carrots
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1/2 cup sourdough discard (or active starter)
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2 cups all-purpose flour
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1 1/2 cups sugar (coconut sugar or organic cane sugar work well)
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1/2 cup melted butter or coconut oil
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1/2 cup milk (or buttermilk for extra tang)
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3 large eggs
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1 teaspoon vanilla extract
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1 1/2 teaspoons cinnamon
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1/2 teaspoon nutmeg
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1/2 teaspoon ginger
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup chopped walnuts or pecans (optional)
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1/2 cup raisins or shredded coconut (optional)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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2 cups powdered sugar
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1 teaspoon vanilla extract
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1–2 tablespoons milk (for desired consistency)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or a 9x13 pan).
- In a large bowl, whisk together sourdough discard, melted butter, milk, eggs, vanilla, and sugar until smooth.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the grated carrots, nuts, and raisins (if using).
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes (for round pans) or 35-40 minutes (for a 9x13 pan), until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the cream cheese frosting: Beat together cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add powdered sugar, beating until fluffy. If needed, add 1-2 tablespoons of milk for a smoother consistency.
- Once the cakes are completely cool, spread a layer of frosting on one cake round, then place the second layer on top. Frost the top and sides evenly.
- Garnish with chopped nuts or shredded coconut if desired.
Bake with the Best Tools
When it comes to sourdough, having the right tools makes all the difference! We recommend using all-natural, sustainable baking tools to help you make the most of your baking experience.
Some of our must-have tools for this recipe:
✔️ Wooden Kitchen Whisk – Effortlessly mixes your sourdough discard into the batter.
✔️ Ohio Stoneware Ceramic Mixing Bowl – Durable, beautiful, and the perfect multi-functional addition to your kitchen.
✔️ Handcrafted Wooden Spurtle – Beautiful and functional tool for frosting and mixing.
Check out our full sourdough baking collection and bring natural, handcrafted quality into your kitchen.
This Sourdough Carrot Cake is a wonderful addition to any Easter table or springtime gathering. It’s moist, lightly spiced, and topped with a rich, tangy cream cheese frosting that perfectly complements the flavors.
Ready to start baking with sourdough? Download our free Beginner’s Sourdough Guide and learn everything you need to master sourdough at home.
Happy baking, and happy spring! 🌿🐰
