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.
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Servings: 0
Equipment
- Box grater or food processor
- Stand mixer
- Large bowl
- Wooden spoon
- Piece of parchment paper
- Plastic wrap
Ingredients
For the Cake:
- ½ cup sourdough starter 100g
- 1 cup 120g melted butter
- 1 cup 200g granulated sugar (cane sugar)
- ½ cup 120g brown sugar, packed
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 2 cups 240g all-purpose flour (or bread flour)
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups 240g shredded carrots (about 1-2 large carrots)
- ½ cup 50g chopped walnuts (optional)
- ½ cup 50g raisins or dried cranberries (optional)
For the Cream Cheese Icing:
- 8 oz 1 block cream cheese, softened
- ¼ 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
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the active sourdough starter or discard, butter, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
For the Cream Cheese Icing:
- 8 oz (1 block) cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for desired consistency)
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- 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.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
Prepare the Classic Cream Cheese Frosting:
- In a medium bowl, beat together the cream cheese and butter using an electric mixer on medium speed until smooth and creamy.
- 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.
- Stir in the vanilla extract and a pinch of salt.
- 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.
Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving platter.
- Spread a generous amount of cream cheese frosting on top of the first cake layer.
- Place the second cake layer on top and frost the top and sides of the entire cake with the remaining cream cheese frosting.
- Garnish with extra chopped walnuts or shredded coconut if desired.
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.