Sourdough Carrot Cake

If you’re a fan of carrot cake, then you’re in for a treat with this sourdough version. Sourdough baking has been gaining popularity lately, and it’s not hard to see why. The process of using natural yeast to leaven bread results in a unique flavor and texture that can’t be replicated with commercial yeast.

But did you know that you can use sourdough starter for more than just bread? That’s right, you can use it to make delicious desserts too! In this recipe, I’ll show you how to make a moist and flavorful carrot cake using your trusty sourdough starter.

So, get ready to impress your friends and family with this tasty twist on a classic dessert. Let’s get started with how to make Sourdough Carrot Cake!

What makes this carrot cake recipe different than most?

The fact that it is made with sourdough starter is a huge difference! It is also set apart from other sourdough cake recipes because it is made with a sourdough sponge. What is a sponge? This is a pre-ferment. This means that the sourdough starter, liquid and flour ferment before you even add it to rest of the ingredients.

What does this mean to you? It means the gluten in flour has been broken down and pre-digested and the beneficial enzymes have been activated and increased. This process, the sourdough fermentation process, makes the bake easier for the body to digest. Many notice less bloating and less digestive issues when they make things using a sourdough starter and do a long ferment.

The best part? You’d NEVER guess this delicious, spiced carrot cake has sourdough in it! It is full of rich, fresh flavors and spices without a hint of sourness!

Carrot Cake: to add raisins or to leave them out…

Some people enjoy the added texture and sweetness that raisins provide, while others prefer their carrot cake without them. Traditionally, many carrot cake recipes do include raisins, along with other mix-ins like chopped nuts or coconut.

However, if you’re not a fan of raisins or want to try a different flavor combination, feel free to leave them out or experiment with other add-ins. The beauty of baking is that you can customize your recipe to suit your own tastes! We’re team “all about the add-ins”, plus throw in a few more!

How about nuts? Another controversial add-in! Only half of my family like walnuts so I usually put them in half of the cake. Did you know that out of all the nuts, walnuts reign supreme in their nutrition? They have the highest amount of both antioxidants and omega 3 fatty acids. So, in the name of health, add the nuts 😉

Ingredients for Sourdough Carrot Cake Recipe

• Eggs is a staple in baking, eggs add structure and richness to the cake.
• Sugar provides sweetness and helps to create a tender crumb. I use coconut sugar.
• Avocado oil is a neutral-tasting oil that adds moisture and richness to the cake.
• Vanilla adds flavor and aroma to the cake.
• Sea salt balances out the sweetness of the sugar and enhances other flavors in the cake.
• Cinnamon adds warmth and depth of flavor to the cake.
• Ground nutmeg adds a subtle, nutty flavor to the cake.
• Ground ginger adds a spicy kick to the cake, complementing the sweetness of the carrots and pineapple.
• Baking soda helps the cake rise by reacting with acidic ingredients like sourdough starter and pineapple juice.
• Grated carrot is the star ingredient of this recipe! Carrots add natural sweetness, moisture, and texture to the cake.
• Crushed pineapple adds even more sweetness and moisture to the cake. Make sure to drain it well before adding it to avoid excess moisture in your batter.
• Unsweetened, shredded coconut adds texture and a subtle coconut flavor that complements the other ingredients in this delicious cake.

Legend has it that George Washington had carrot cake served at parties. Its roots go back even farther, possibly even to Medieval times when carrots were steamed or boiled in order to accentuate the natural sweetness!

How to Make the Carrot Cake

Using the overnight sponge:

Combine the sponge ingredients in a bowl, cover and let sit for 6-8 hours. The sponge can be left on the counter overnight or put in the fridge. When you get it out of the fridge, let it come to room temperature before proceeding.

Making the cake:

In a mixer, combine the sponge, eggs, sugar and oil. Mix until combined.

Add the vanilla, salt, spices, baking soda and mix again. Add in the carrot, pineapple and coconut (and any optional add-ins) and pulse until combined.

Pour into a greased (or parchment lined) 9×13 baking pan and bake at 350° for 50 minutes or until a toothpick comes clean.

What is the cream cheese frosting made of?

• Butter
• Cream cheese
• Maple syrup
• Vanilla
• Redmond Real Salt

How to Keep Raisins From Sinking Carrot Cake

To prevent raisins (or any other mix-ins) from sinking to the bottom of your carrot cake, you can try coating them in flour before adding them to the batter. This will help them stay suspended in the batter and distribute more evenly throughout the cake. Here’s how to do it:

1. Measure out your raisins and place them in a small bowl.
2. Sprinkle a tablespoon or two of flour over the raisins, and toss them gently until they are coated.
3. Add the coated raisins to your carrot cake batter as directed in your recipe.

The flour will create a thin coating around the raisins that helps them stick to the batter and prevents them from sinking to the bottom of the cake while baking. Just be sure not to add too much flour, as this can affect the texture of your cake.

More Sourdough Recipes:

• Sourdough Focaccia Bread
• Sourdough Dinner Rolls
• Classic Sourdough Bread Recipe

Interested in even more? Check out my Sourdough Essentials Cookbook!

Watch me make this recipe here!

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Sourdough Carrot Cake

Sourdough carrot cake is a delicious twist on a classic dessert, featuring the rich flavors of sourdough starter and warm spices paired with sweet shredded carrots.

Ingredients

Overnight sponge:

• 1 cup natural yeast
• 1 3/4 cup flour of choice
• 1 cup milk of choice

Cake ingredients:

• 3 eggs
• 1 cup sugar
• 1/2 cup avocado oil
• 2 tsp vanilla
• 1/2 tsp sea salt
• 2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 tsp baking soda
• 2 cups grated carrot
• 1/2 cup crushed pineapple drained
• 3/4 cup unsweetened shredded coconut

Cream Cheese Frosting

• 3 Tbsp butter softened
• 8 oz cream cheese softened
• 4 Tbsp maple syrup
• 1 tsp vanilla
• 1/4 tsp sea salt

Optional Add-ins

• 1/2 cup chopped nuts
• 1/2 cup raisins

Instructions

Overnight sponge:

• Combine the sponge ingredients in a bowl, cover and let sit for 6-8 hours. The sponge can be left on the counter overnight or put in the fridge. When you get it out of the fridge, let it come to room temperature before proceeding.

How To Make the Cake:

• In a mixer, combine the sponge, eggs, sugar and oil. Mix until combined. Add the vanilla, salt, spices, baking soda and mix again. Add in the carrot, pineapple and coconut (and any optional add-ins) and pulse until combined.Pour into a greased (or parchment lined) 9×13 baking pan and bake at 350° for 50 minutes or until a toothpick comes clean.

Cream Cheese Frosting:

• In a mixer, whisk together butter & cream cheese until smooth. Add the rest of the ingredients and scrape down bowl, if necessary. Beat until light and fluffy. Keep in fridge to firm up.