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Sourdough Carrot Cake Loaf with Cream Cheese Frosting Recipe

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3.9 from 188 reviews

  • Author: Patricia
  • Total Time: 2 hours
  • Yield: 1 9-inch round cake or 2 8-inch round cakes, serving about 10-12 slices

Description

This Sourdough Carrot Cake recipe makes a tender, flavorful loaf using sourdough discard to add depth and a subtle tang. Freshly grated carrots, warm spices, and a moist crumb combine to create a rustic yet refined carrot cake. Finished with a smooth cream cheese frosting, this cake is perfect for using leftover sourdough starter and offers a delicious twist on classic carrot cake with balanced sweetness and spice.

Ingredients

For the Cake

  • 1 cup (240 g) sourdough discard (unfed)
  • 2 cups (250 g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (150 g) brown sugar
  • ¾ cup (180 ml) vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups (about 220 g) finely grated fresh carrots
  • ¾ cup chopped walnuts
  • ½ cup raisins (optional)

For the Cream Cheese Frosting

  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 to 3 ½ cups (360–420 g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. If making a layered cake, prepare two 8-inch round pans in the same manner.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until fully combined. Set this bowl aside for later.
  3. Combine the Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, whisking well after each. Stir in the sourdough discard and vanilla extract until the mixture is smooth and slightly thick.
  4. Combine Wet and Dry Mixtures: Gently add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing. Fold in the grated carrots, chopped walnuts, and raisins if using to maintain a tender crumb.
  5. Bake the Cake: Pour the batter into the prepared pan(s) and smooth the top evenly. Bake for 40–50 minutes for a single pan or start checking at 30–35 minutes for two pans. A toothpick inserted into the center should come out clean. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  6. Make the Frosting: Beat the softened cream cheese and butter in a bowl until smooth and creamy. Gradually add the powdered sugar while continuing to beat until light and fluffy. Mix in the vanilla extract and a pinch of salt until fully incorporated.
  7. Frost and Finish: Spread the cream cheese frosting evenly over the cooled cake. Use a spatula to create soft swirls on top. Optionally, sprinkle extra chopped walnuts over the frosting before slicing and serving.

Notes

  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Folding in the carrots, walnuts, and raisins gently helps keep the texture light and crumb tender.
  • You can swap raisins with other dried fruits such as cranberries if preferred.
  • Leftover cake keeps well refrigerated for up to 3 days or can be frozen for longer storage.
  • This recipe is ideal for using up sourdough discard and adds a pleasant tartness to the cake.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://patriciarecipes.com/sourdough-carrot-cake-loaf-with-cream-cheese-frosting-recipe/