Go Back

Sourdough Carrot Cake

A delightful twist on a classic carrot cake, infused with tangy sourdough, warm spices, and sweetness from freshly grated carrots. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup active sourdough starter or discard Make sure it's bubbly and at room temperature.
  • 1 cup grated carrots Freshly grated works best, preferably organic.
  • 1 cup granulated sugar Organic cane sugar for a more natural flavor.
  • 1/2 cup brown sugar Light or dark brown sugar adds moisture.
  • 1/2 cup vegetable oil Can substitute with coconut oil or melted butter.
  • 3 large eggs Ensure they are at room temperature.
Dry Ingredients
  • 2 cups all-purpose flour Can use a gluten-free blend if needed.
  • 1 teaspoon baking powder Helps the cake rise.
  • 1/2 teaspoon baking soda Pairs with the sourdough for leavening.
  • 1 teaspoon cinnamon Adds warmth and depth.
  • 1/2 teaspoon nutmeg Use freshly grated for best flavor.
  • 1/4 teaspoon salt Enhances sweetness.
  • 1 teaspoon vanilla extract Elevates the cake's aroma.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the active sourdough starter, grated carrots, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Serving
  1. Enjoy your Sourdough Carrot Cake plain or topped with cream cheese frosting.

Notes

Store in an airtight container for up to 3 days. Freezes well for up to 2 months. Customize with nuts, fruits, or spices for different variations.