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Sourdough Carrot Cake

Sourdough Carrot Cake Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 570
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ¾ cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sourdough discard
  • 3 cups finely grated carrots
  • 1 cup chopped walnuts or pecans (optional)
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch pan. Whisk flour, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl.
  2. In another bowl, beat granulated sugar, brown sugar, and oil until lighter in color, about 2 minutes. Beat in eggs one at a time, then vanilla and sourdough discard.
  3. Fold the dry ingredients into the wet mixture just until no flour streaks remain. Do not overmix.
  4. Stir in the grated carrots and nuts until evenly distributed.
  5. Spread batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick comes out clean. Cool completely in the pan on a wire rack.
  6. Beat cream cheese and butter until smooth, then gradually beat in powdered sugar and vanilla. Spread over the cooled cake and slice to serve.

Notes

Cooling time (about 1 hour) is not included in the prep or cook time. The frosted cake can sit at room temperature for a few hours but should be refrigerated after that. The crumb stays moist for days thanks to the oil and carrots.