Sourdough Carrot Cake Loaf (with cream cheese frosting!)
This sourdough carrot cake loaf with cream cheese frosting is ultra-moist, warmly spiced, and the perfect way to use sourdough discard for an easy homemade carrot cake.
Servings:
1
loaf
Equipment
- 1 9x5 inch loaf pan
- Mixing bowls
- Food scale/measuring spoons
Ingredients
Wet Ingredients
- 100 grams sourdough discard (or active starter )
- 110 grams neutral oil (avocado oil works well)
- 80 grams full-fat Greek yogurt (room temperature )
- 200 grams brown sugar
- 1 teaspoon vanilla extract
- 200 grams finely grated carrots (about 3 medium carrots)
Dry Ingredients
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon cardamom (optional )
Optional add-ins
- 75 grams chopped walnuts or pecans
- 50-60 grams raisins or dried cranberries
Cream cheese frosting
- 113 grams cream cheese (softened )
- 30 grams unsalted butter (softened )
- 120 grams powdered sugar
- 1/2 teaspoon vanilla extract
- pinch of salt (to balance sweetness)
Instructions
-
Preheat the oven to 350 degrees F and grease or line a 9×5 inch loaf pan with parchment paper.
-
Finely grate the carrots and set aside (do not squeeze dry, that moisture is essential for tenderness).
*Avoid store-bought shredded carrots, they won’t bake up the same.
-
To a large bowl whisk together the sourdough discard, oil, Greek yogurt, eggs, brown sugar, and vanilla extract until combined.
-
Next, fold in the shredded carrots until evenly distributed.
-
To a separate bowl whisk together the flour, baking powder, baking soda, salt, and spices.
-
Gently fold the dry ingredients into the wet, be careful not to over-mix (if adding any inclusions add them during this step).
-
Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until the center reaches 205 degrees F.
-
Allow the sourdough carrot cake loaf to rest in the pan for 10-15 minutes before transferring to a cooling rack to cool completely.
Make the cream cheese frosting
-
Beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract and add the pinch of salt until combined.
-
Spread frosting evenly over cooled loaf (add some cinnamon and nuts for a finished look). Chill for at least 30 minutes before slicing for cleaner cuts.
-
Store frosted sourdough carrot cake loaf in an airtight container in the fridge for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Notes
Sourdough discard: Try not to use a discard that is more than a week old to avoid a sour taste in the loaf.
