Fluffy, moist, tender, and so flavorful - and no mixer required! This Sourdough Carrot Cake with Cream Cheese Glaze is such a fun twist on an old-fashioned classic. I love the nostalgia and the ease of a classic Bundt shape, but you can bake this in two round pans for a layer cake, as an easy sheet cake, or as cupcakes! AND you can make the batter in advance and do an overnight cold-ferment if you'd like. I'll give all the details below.
I am so excited to add this adorable cake to my collection of Sourdough and Sourdough Discard recipes. Nothing says Easter quite like a carrot cake. Top this cake with some shredded coconut and candy eggs for a whimsical (and delicious!) centerpiece. Pair it with my Rye Hot Cross Buns and Chocolate Pots de Creme for an indulgent Easter dessert buffet.
But of course this cake is good anytime of year - just ask my eldest son, the carrot cake connoisseur. My recipe is so easy to whip up you might just find yourself making it all year long!
If you are just getting started with sourdough, be sure to check out my Easy Sourdough Starter Guide for Beginners.
Instructions
You'll need just a bowl and a whisk to make this easy sourdough carrot cake. You can use your active starter or your discard - you may get more of a fluffy texture with active but that's definitely not a bad thing!
Combine all dry ingredients in a bowl and mix.
In a separate bowl, combine all wet ingredients. Mix well.
Add wet mixture to dry mixture and begin mixing.
When the mixture is partially mixed add shredded carrots.
Mix until everything is well combined.
Transfer batter to prepared pan.
Bake until golden brown and a toothpick comes out with a few moist crumbs attached.
Prepare frosting while cake cools.
Overnight Option: If you'd like to leave your batter to rest and long-ferment in the refrigerator overnight, you can as long as you are using double-acting baking powder. Find the full instructions in the recipe card.
Sourdough Carrot Cake Recipe
Fluffy, moist, tender, and so flavorful - and no mixer required! This Sourdough Carrot Cake with Cream Cheese Glaze is such a fun twist on an old-fashioned classic. I love the nostalgia and the ease of a classic Bundt shape, but you can bake this in two round pans for a layer cake, as an easy sheet cake, or as cupcakes! AND you can make the batter in advance and do an overnight cold-ferment if you'd like
- Total Time: 1 hour
- Yield: 12-16 servings
Ingredients
for the cake:
2 ¼ cups all purpose flour
1 teaspoon double-acting baking powder*
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 ¾ cups brown sugar
1 cup oil or melted butter
3 large eggs
1 cup sourdough starter, active or discard
2 teaspoons vanilla extract
1 cup shredded carrots (about 2-3 medium carrots)
for the frosting/glaze:
if you are making a layer cake you may want to double these amounts
4 ounces cream cheese, at very soft room temperature
2 ounces unsalted butter, at very soft room temperature
2 cups powdered sugar, sifted
1 tablespoon vanilla bean paste or vanilla extract
2-4 tablespoons heavy whipping cream (if you want it to be a pourable glaze - leave the cream out if you want a thick frosting)
Instructions
To make the cake:
- Preheat oven to 350 degrees F.
- Grease and flour a 12-cup bundt pan or spray generously with baking spray such as Baker's Joy - do not skimp on this especially if using a bundt pan! (see alternate pan sizes in notes below).
- In a large bowl mix together flour, baking soda and baking powder, spices, and salt.
- In a separate bowl mix together brown sugar, oil, eggs, sourdough starter, vanilla, and carrots. If using other add-ins you can add those now.
- Pour wet mixture into dry mixture and stir to thoroughly combine.
- OPTIONAL: If you'd like to leave your batter to rest and ferment in the refrigerator overnight, you can as long as you are using double-acting baking powder. Simply cover the bowl and place in the refrigerator overnight. Bake as usual the next day.
- When ready to bake, pour cake batter into prepared pan(s) and bake in preheated 350 degree oven for 40-45 minutes for a bundt - see notes below for alternate pan sizes/times.
- Once baked, remove from oven and allow to cool in the pan for about 15 minutes before turning out onto a cooling rack.
- Prepare frosting while cake cools.
- Once cake is fully cooled, cover with glaze or frosting as desired.
To make the cream cheese glaze:
First beat butter and cream cheese in a large bowl until very fluffy and combined. You can use a hand mixer or a big whisk and some elbow grease. Next stir in vanilla and one cup of the powdered sugar. Mix well before adding the second cup of powdered sugar - it might seem like it won't come together at first but I promise you if you keep whisking vigorously it will. At this point you have a frosting. If you want more of a pourable glaze add a tablespoon or two of cream, mix again and if you feel like you want it thinner add another 1-2 tablespoons of cream.
Notes
- I do NOT recommend pre-grated carrots. They are hard and dry. Peeling and grating your own fresh carrots is highly recommended.
- For a layer cake, use two 9-inch round or square pans: bake for 30-35 minutes or until a toothpick comes out clean or with moist crumbs attached.
- For a sheet cake use a 9x13 pan: bake for 40-45 minutes
- For 24 cupcakes: bake for 20-25 minutes
- If you add extras like nuts, raisins, coconut you will have a larger volume of batter so you may end up with more cupcakes and/or need to bake for a few extra minutes. Try to keep the add-ins to around 1 cup total. So do ⅓ cup of each if using all three.
- Almost all baking powder is double-acting but it is especially important to use it here if you are doing the overnight option so just be sure to double-check (no pun intended!).
- Cake will store covered at room temperature for one day. After that, cover it well and store in refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: dessert, sourdough, Easter
- Method: sourdough, baking
- Cuisine: American
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