How to Make a Sourdough Carrot Cake

Make Your Sourdough Carrot Cake

“This cute little cake is perfect for Easter dessert.”

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I would love more FREE recipes and tips straight to my IN BOX!

I love spring and I LOVE carrot cake! There are many versions of carrot cake, but of course here we make it with sourdough. It's a great way to make sure my discard doesn't go to waste, and I get an easier to digest cake that tastes delicious!

Prep Time: 15 minutes

Cook Time: 25 min

Servings: 16 slices

Ingredients

For the Cake:

• 226g carrots, grated

• 113g butter, melted

• 226g sugar

• 113g sourdough discard, (active or not)

• 2 eggs (large)

• 56g coconut cream, (or heavy cream)

• 155g all-purpose flour

• 30g rye flour

• ¾ tsp baking powder

• 1 tsp cinnamon

• ¼ tsp ground cloves

• 1 tsp salt

• 30g walnuts, chopped (optional)

For the Frosting:

• 113g cream cheese

• 284g powdered sugar

• 113g butter, softened

• ¼ tsp salt

• 1 tsp vanilla extract

• ¼ tsp Matcha powder

• 1/2 cup coconut shreds

• 8-10 Robins Eggs

Preparation Steps

1. Preheat oven to 350 F. Line two 8-inch round baking pans with parchment paper.

2. Stir together the carrots and wet ingredients in a large bowl until fully incorporated.

3. Whisk the dry ingredients together. Grind the cloves if you only have whole ones.

4. Fold the flour mixture into the wet ingredients and add walnuts if desired.

5. Pour the batter into the prepared pans.

6. Bake for 20 to 25 minutes or until the top of the cake looks completely set and a toothpick inserted in the center comes out clean.

7. Transfer the cake to a wire rack and let it cool completely.

8. Using a hand mixer, beat the cream cheese together with the butter. Add the powdered sugar, vanilla extract and salt. Mix on low until combined and switch to high until the mixture is airy and fluffy, about 2 to 3 minutes.

9. Spread a thin layer of frosting between the two cake layers and stack them. Frost the top and sides of the cake.

10. In a small bowl, spritz the coconut flakes with water just to moisten. Add a teaspoon or so of matcha powder to turn the coconut shreds light green. Top the cake with the “grass.”. Add some Robins Eggs to decorate.

11. Pipe remaining frosting around the cake bottom.

12. Refrigerate the cake for 15 minutes to let the frosting set.

13. Slice and serve.

14. Store any leftover cake slices in an airtight container in the refrigerator for up to 1 week.

NOTE
This Sourdough Carrot Cake is moist and tender with the perfect amount of warm spices that allow the flavor of carrots to shine. Sourdough discard adds a delicious tang and depth of flavor that makes this fluffy cake even more delicious.

Original recipe from MakeItDough.

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