Go Back
Print
Sourdough Carrot cake

Sourdough Carrot Cake with Cream Cheese Frosting

Loaded with warm spices and sweet grated carrots, this cake perfectly balances flavors and textures. Topped with cream cheese frosting, it’s great for special occasions, family gatherings, or a sweet treat any time. Once you bake this, it’s sure to become a favorite!

Prep Time 20 minutes
Cook Time 35 minutes
Servings 12 Slices

Ingredients

For the Cake:

  • 2 large eggs
  • 65 g (1/4 cup) sourdough starter
  • 60 ml (1/4 cup) olive oil
  • 100 g (1/2 cup packed) brown sugar
  • 1 tsp vanilla extract
  • 90 g (1/2 cup) finely shredded carrot (1 medium carrot)
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp salt
  • 100 g (3/4 cup) flour
  • 1 tsp baking soda
  • 1 whole clove (optional, for steeping overnight; remove before baking) or substitute with a pinch of ground cloves

For the Cream Cheese Frosting:

  • 100 g (1/2 cup) cream cheese
  • 20 g (1 1/2 tbsp) butter, softened
  • 50 g (1/2 cup) powdered sugar
  • 1 tsp vanilla extract
  • Chopped pecans for decoration, optional

Instructions

  1. Mix Wet Ingredients: In a large bowl, whisk together the eggs, sourdough starter, olive oil, brown sugar, and vanilla until well combined.

  2. Add Carrots and Spices: Stir in the shredded carrots, cardamom, cinnamon, salt, and nutmeg.

  3. Combine with Dry Ingredients: Gently fold in the flour and baking soda until just combined. Add the whole clove (if using) on top without mixing. The clove will infuse flavor during the fermentation and will be removed before baking.

  4. Cold Fermentation (Optional): Cover the bowl and refrigerate the batter overnight to allow the flavors to develop and the batter to ferment. If you prefer to bake the same day, you can skip this step and proceed directly to baking.

  5. Remove Clove: If you’ve fermented the batter overnight, take it out of the fridge and remove the whole clove before proceeding.

  6. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 15x15 cm (6x6 inch) baking pan.

  7. Bake: Pour the batter into the prepared frame and bake for 25–30 minutes, or until it passes the knife test.

  8. Prepare Frosting: While the cake cools, beat together the cream cheese, soft butter, powdered sugar, and vanilla until smooth and creamy.

  9. Frost and Serve: Once the cake is fully cooled, spread the frosting evenly over the top. If desired, sprinkle chopped pecans on top for decoration. Slice, serve, and enjoy!

Recipe Notes

  • Store leftovers in an airtight container in the refrigerator for up to 7 days.
  • This recipe is versatile! Add a handful of chopped nuts extra texture if desired.

FAQs

  • Can I use fresh sourdough starter or discard? Either will work. This recipe is a great way to use up sourdough discard.
  • Can I store this cake at room temperature? It’s best stored in the refrigerator due to the cream cheese frosting.