Sourdough Carrot Cake with Cream Cheese Frosting

This sourdough carrot cake with cream cheese frosting is moist, flavorful, and has the perfect balance of tanginess from the sourdough starter, complemented by sweet, spiced carrots and walnuts. Top it off with a luscious classic cream cheese frosting for a perfect dessert. The sourdough adds an extra, deeper flavor that makes this delicious cake stand out from the crowd!

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Do I have to refrigerate my carrot cake with cream cheese frosting?

Yes, you should refrigerate your carrot cake with cream cheese frosting because the frosting is made with cream cheese. It is important for dairy products to stay cold to prevent them from spoiling. You can leave the cake out for a couple of hours if you’re serving it, but any leftovers should go in the fridge. Just cover it well with plastic wrap to keep it fresh.

Equipment Needed for Discard Carrot Cake

Box grater or food processor

Stand mixer

Large bowl

Wooden spoon

Piece of parchment paper

Plastic wrap

Ingredients Sourdough Discard Carrot Cake

For the Cake:

• 1/2 cup sourdough starter (100g)
• 1 cup (120g) melted butter
• 1 cup (200g) granulated sugar (cane sugar)
• 1/2 cup (120g) brown sugar, packed
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups (240g) all-purpose flour (or bread flour)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups (240g) shredded carrots (about 1-2 large carrots)
• 1/2 cup (50g) chopped walnuts (optional)
• 1/2 cup (50g) raisins or dried cranberries (optional)

For the Cream Cheese Icing:

• 8 oz (1 block) cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (optional, for desired consistency)
• A pinch of salt (optional)

Sourdough Carrot Cake Recipe

1. Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a large mixing bowl, whisk together the active sourdough starter or discard, butter, granulated sugar, and brown sugar until smooth.

1. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
2. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

1. Gently fold in the shredded carrots, walnuts, and raisins (if using).  At this point you can do a long fermentation on the dough by placing a piece of plastic wrap over the large bowl and place it into the fridge overnight for 12-24 hours prior to baking. Alternatively you can proceed to baking after mixing the dough.
2. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

1. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
2. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Prepare the Classic Cream Cheese Frosting:

1. In a medium bowl, beat together the cream cheese and butter using an electric mixer on medium speed until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Continue to mix until the frosting is smooth and fluffy.
3. Stir in the vanilla extract and a pinch of salt.
4. If the frosting is too thick, you can add a small splash of milk or cream to achieve the desired consistency. If it’s too thin, add more powdered sugar.

3. Assemble the Cake:

1. Once the cakes are completely cool, place one layer on a serving platter.

1. Spread a generous amount of cream cheese frosting on top of the first cake layer.

1. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining cream cheese frosting.
2. Garnish with extra chopped walnuts or shredded coconut if desired.

4. Serve and Enjoy:

• Slice, serve, and enjoy the rich, tangy, and moist sourdough carrot cake with the creamy, sweet frosting. It’s perfect for birthdays, holidays, or any special occasion!
• Store in an airtight container.

More Sourdough Discard Recipes

The Best Sourdough Chocolate Chip Cookies Recipe 

Easy Sourdough Pumpkin Bread Recipe

Sourdough Banana Bread Recipe

Easy Sourdough Discard Peach Quick Bread Recipe

The Best Sourdough Zucchini Bread Discard Recipe

The Best Sourdough Banana Nut Bread Discard Recipe