Sourdough Carrot Cake

5 from 2 votes

This moist and delicious Sourdough Carrot Cake perfectly balances the sweetness of grated carrots and crushed pineapple with the tangy richness of cream cheese frosting. Spiced with cinnamon and filled with pecans or walnuts for added crunch, this cake is a delicious treat for any occasion.

Prep Time15

Cook Time30

Cooling Time25

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

Sourdough Carrot Cake

3 large eggs 150 grams
80 grams oil (olive, vegetable, canola, or coconut) ⅓ cup
75 grams sourdough discard ⅓ cup
4 grams vanilla extract 1 teaspoon
245 grams all-purpose flour 1 ¾ cups
400 grams granulated sugar 2 cups
10 grams baking soda 2 teaspoons
5 grams baking powder 1 teaspoon
8 grams cinnamon 1 Tablespoon
6 grams salt 1 teaspoon
280 grams shredded carrots 2 ½ cups
225 grams crushed pineapple, drained 1 cup
100 grams walnuts or pecans, chopped 1 cup

Cream Cheese Frosting

175 grams cream cheese, softened ¾ cup
75 grams butter, softened ⅓ cup
6 grams vanilla extract 1 ½ teaspoon
360 grams powdered sugar 3 cups
30 grams milk 2 Tablespoons

Cinnamon Crunch

30 grams granulated sugar ⅛ cup
2 grams cinnamon 1 teaspoon
40 grams walnuts, chopped ⅓ cup

Instructions

Preheat the oven to 350°F.
In a large bowl or the bowl of a stand mixer, crack three eggs and whisk together, for about 30 seconds, to incorporate air.
3 large eggs
Whisk in oil, sourdough discard, and vanilla extract.
80 grams oil (olive, vegetable, canola, or coconut), 75 grams sourdough discard, 4 grams vanilla extract
Add the dry ingredients and stir to combine.
245 grams all-purpose flour, 400 grams granulated sugar, 10 grams baking soda, 5 grams baking powder, 8 grams cinnamon, 6 grams salt
Fold in the shredded carrots, crushed pineapple and finely chopped nuts of choice. The nuts can be omitted if you prefer.
280 grams shredded carrots, 225 grams crushed pineapple, drained, 100 grams walnuts or pecans, chopped
Grease or line a 9x13 pan and pour in the batter. Bake in a preheated 350°F oven for 30-33 minutes or until a toothpick inserted into the center of the cake comes out clean.
Whip together cream cheese and butter with beaters or a stand mixer. Add in the vanilla, powdered sugar and milk. If the consistency is too thick add a little more milk.
175 grams cream cheese, softened, 75 grams butter, softened, 6 grams vanilla extract, 360 grams powdered sugar, 30 grams milk
Remove the cake from the oven and let cool.
Spread the frosting over the cooled cake with a knife or offset spatula. Make the cinnamon crunch by mixing together the sugar, cinnamon, and chopped walnuts. Sprinkle on top of the cream cheese frosting.
30 grams granulated sugar, 2 grams cinnamon, 40 grams walnuts, chopped

Notes

This carrot cake can also be made in a bundt pan. Bake for 50-55 minutes. If you use a dark bundt pan, start checking the cake with a toothpick at 45 minutes.
Let your cream cheese and butter come to room temperature before making the frosting so that they will whip together easily and create a smooth texture.
Wait for the cake to cool before adding the frosting so that it will stay in place on the cake. If you add the frosting too soon it will melt off the cake.
I recommend fresh shredded carrots as they will be softer and add more moisture, but you can use pre-shredded if needed
Line the 9x13 pan with parchment for easy cutting and serving outside the pan.

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