Sourdough Carrot Cake
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The Best Sourdough Carrot Cake: New Recipe in 2024

Modified from Ina Garten’s classic Sourdough Carrot Cake With some leftover sourdough and aromatic chai spices, my recipe for sourdough carrot cake is swiftly elevated. The tart appetiser offers a lot of benefits and adds a novel twist to the popular carrot cake flavour profile.

Sourdough Carrot Cake
Sourdough Carrot Cake

To save time, I grate the carrots ahead of time, leave out the walnuts and raisins, and bake the Sourdough Carrot cake the day before serving. So moist & fluffy! This sourdough carrot cake recipe is unabashedly sweet, like my overnight sourdough apple cake, sourdough gingerbread cake, and well-known sourdough blueberry muffins. It smells nice.

The aromatic chai spice takes it to a new level. And how about that luscious cream cheese frosting that makes you want to drag your finger through it? I use smooth mascarpone cheese to make it creamier and dreamier than before! You’re going to enjoy this sourdough carrot cake recipe! It’s truly the best sourdough carrot cake recipe ever.

It’s moist without being wet. It has enough sweetness without being overpowering. Don’t get me started on the typical cream cheese icing! It will be your favourite carrot cake recipe, regardless of whether it is sourdough carrot cake. The addition only enhances the flavour!

First, the starter’s inherent acidity aids in the baking soda’s activation, making the cake lighter and fluffier. This is a nice departure compared to some classic carrot cakes that can be dense and hefty. Second, complex sugars are broken down during the fermentation process in the starter, resulting in a cake with a more subtle and complex sweetness. This produces a more well-balanced flavour profile by letting warm spices like ginger, nutmeg, and cinnamon come through.

Ingredients For Sourdough Carrot Cake

Sourdough Carrot Cake

  • 200 g of all-purpose Flour
  • 15 g Baking Soda
  • 4 g Salt
  • 2 tsp Cinnamon (5 g)
  • ½ tsp Nutmeg
  • 1 tsp. Ginger (dried, ground)
  • ½ tsp All Spice
  • 120 g Milk (whole milk)
  • 3 Eggs
  • 250 g Brown Sugar
  • 75 g Vegetable Oil
  • 7 g Lemon Juice (can use white vinegar)
  • 200 g Sourdough Starter (can be active or discarded)
  • 100 g Crushed Pineapple
  • 250 g Carrot (shredded or grated on a box grater)
  • 25 g Desiccated Coconut
  • 50 g Pecans (roughly chopped)

Cream Cheese Frosting

  • 250 g Cream Cheese (must be a block, not spreadable)
  • 150 g Butter
  • 5 g Vanilla Extract
  • 480 g Powdered Sugar (icing sugar)

Instructions For Sourdough Carrot Cake

For the Cake

  1. Preheat the oven to 350 F.
  2. Combine the sugar, oil, eggs, and vanilla extract in a stand mixer with a paddle attachment (a hand mixer will also work). Mix for 2 minutes at medium-low speed until pale yellow and slightly thickened. This will give the Sourdough Carrot Cake a slight lift.
  3. Add the sourdough starter and stir to incorporate.
  4. Combine the 2 cups flour, cinnamon, baking soda, and salt in a separate basin. Gradually combine the dry ingredients with the wet mixture, mixing at low speed.
  5. Wash, peel, and grate the carrots using a box grater. Stir up the carrots and 1 tablespoon of flour until fully combined. This prevents them from sinking to the base of the cake. With a rubber spatula, gently fold the carrots into the batter.
  6. Pour the batter into the prepared baking pan. At this stage, cover and chill overnight.
Sourdough Carrot Cake
Sourdough Carrot Cake

Bake the cake on the centre rack for 40 to 50 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes. Transfer to a wire rack to cool completely before icing the Sourdough Carrot cake.

Frosting: Combine the softened mascarpone and cream cheese in a stand mixer with the paddle attachment. Sift the powdered sugar immediately into the basin. Add the salt. Mix at medium-low speed until light and creamy. Taste and add additional salt as needed.

How To Make Sourdough Carrot Cake:

Preheat the oven to 350 degrees. Prepare a 9×13-inch pan by greasing it or using parchment paper. Grate carrots and cut pecans. I recommend using a food processor with a grating attachment for easy grating. A box grater will also suffice.

Combine eggs, oil, white sugar, brown sugar, sourdough starter, and vanilla in a large mixing basin. Combine flour, baking soda, baking powder, salt, and cinnamon in a separate basin. Mix the dry ingredients with the liquid components until barely combined. Try to avoid overmixing. Sourdough Carrot Cake in a preheated oven for 40 to 50 minutes. Let it cool before icing.

The traditional cream cheese frosting is still a favourite as a creamy contrast to the tart cake and as a comforting familiarity. Some variants might experiment with lighter alternatives, such as whipped cream cheese frosting or a straightforward glaze enhanced with orange zest.

Make It Long Fermented:

Combine oil, sourdough starter, and flour. Cover and allow it to ferment for 8–12 hours.
The Next Day
Preheat the oven to 350 degrees. Grease a 9×13 pan. Whisk together the eggs, brown sugar, white sugar, and vanilla. Add to the fermented dough.
Sprinkle in the remaining dry ingredients and blend thoroughly. Fold in the grated carrots and chopped pecans.
Sprinkle in the remaining dry ingredients and blend thoroughly. Fold in the grated carrots and chopped pecans.

Pour into the prepared pans and bake for 40–50 minutes.

How To Make Cream Cheese Frosting

In a stand mixer, combine softened cream cheese and butter.

Whip for a few minutes. Slowly pour in the confectioners’ sugar and vanilla. Whip until light and fluffy. Turn them into Sourdough Carrot Cake cupcakes. Make the mixture as directed, but transfer to lined muffin cups and bake for 18–22 minutes or until a toothpick comes out clean.

Recipe Note

  • This cake can be fermented quickly or for an extended period to maximize health benefits.
Sourdough Carrot Cake
Sourdough Carrot Cake

I would stick to grating your carrots. Freshly grated carrots bake better than store-bought julienned carrots, which are typically excessively thick. If you’re concerned about the carrots being too wet for the cake batter, shred them the day before. This allows part of the moisture to dry before you combine the components. You can shred the carrots by hand using a box grater or your food processor’s shredding blade!

The traditional cream cheese frosting is still a favourite as a creamy contrast to the tart cake and as a comforting familiarity. Some variants might experiment with lighter alternatives, such as whipped cream cheese frosting or a straightforward glaze enhanced with orange zest.

Nutrition

Calories: 756kcal | Carbohydrates: 89g | Protein: 8g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 521mg | Potassium: 244mg | Fiber: 3g | Sugar: 66g | Vitamin A: 4155IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg

Frequently Asked Questions (about) Sourdough Carrot Cake

Why is carrot cake called carrot cake?

Many food historians believe carrot cake evolved from carrot puddings consumed by Europeans during the Middle Ages, when sugar and sweeteners were expensive and many people substituted carrots for sugar.

Why did my carrot cake not rise?

Using outdated or stale baking powder, or baking powder that has been incorrectly stored, can result in insufficient rise and flat, dense cakes.


Why does carrot cake crumble?

A cake can crumble for various reasons, including overmixed batter, too much flour, insufficient sugar, or shortening.

Why does my carrot cake not taste like a carrot?

A cake may crumble for various reasons, including an overmixed batter, too much flour, insufficient sugar, or insufficient shortening.

What does carrot cake taste like?

The carrots, brown sugar, cinnamon, nutmeg, and vanilla all contribute to its vibrant, spicy flavour.

Do you still have questions?
Please email us if you have any queries that aren’t covered in our FAQ, and we will respond as quickly as possible

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