Sourdough Carrot Cake
A moist, warmly spiced carrot cake made with sourdough starter for extra depth of flavor and a tender crumb, topped with classic cream cheese frosting.
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Servings: 1 cake (12 slices)
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Equipment
- 2 8 in round pans or one 9x13 baking dish
Ingredients
- 1 cup sourdough starter
- ¾ cup raw honey or pure maple syrup
- ½ cup oil or melted butter
- 3 large eggs
- 1 teaspoon vanilla
- 2 cups grated carrots
- 1 ¾ cups + 1 tablespoon flour
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon sea salt
- ½ cup crushed pineapple well drained (optional)
- ½ cup chopped nuts optional
Instructions
Preheat Oven:
- Preheat to 350°F (175°C). Grease and line two 8-inch round cake pans or one 9×13 pan.
Mix Wet Ingredients:
- In a large bowl, whisk together sourdough starter, honey/maple syrup, oil, eggs, and vanilla until smooth. Stir in grated carrots and pineapple if using.
Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, baking powder, spices, and salt.
Combine:
- Add dry ingredients to wet and mix until just combined. Fold in nuts if using.
Bake:
- Pour batter into prepared pans. Bake 30–35 minutes for round pans or 40–45 minutes for a 9×13, until a toothpick inserted comes out clean.
Cool:
- Let cakes cool in pans for 10 minutes, then turn out onto racks to cool completely.
Make Frosting:
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until fluffy.
Frost and Serve:
- Frost cooled cake and decorate with chopped nuts if desired.
Notes
For deeper flavor, the batter can be covered and fermented overnight in the refrigerator before baking.
Soft white wheat or einkorn flour creates a very tender crumb.
Unfrosted cake layers freeze well for up to 3 months.
Tent loosely with foil during the last 10–15 minutes if the top is getting too dark.
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