Sourdough Carrot Cake
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.
Servings: 16 slices
Calories: 332kcal
Equipment
- 8 by 8 inch baking pan
- Parchment paper
Ingredients
Batter
- 226 grams carrots finely grated
- 113 grams unsalted butter melted
- 226 grams organic cane sugar
- 113 grams sourdough discard
- 2 eggs large
- 56 grams heavy cream
- 155 grams all-purpose flour or whole white wheat flour
- 30 grams rye flour
- ¾ teaspoon baking powder
- 1 teaspoon cinnamon ground
- ¼ teaspoon cloves ground
- 1 teaspoon salt
Frosting
- 113 grams cream cheese
- 284 grams powdered sugar
- 113 grams unsalted butter softened
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons orange color Organic Carrot Powder
- ¼ teaspoon Matcha powder
- 42 grams pistachios ground
Instructions
Make the Cake
- Prep: Preheat oven to 350 F. Line an 8 by 8-inch baking pan with parchment paper.
- Make the batter: Combine the carrots and wet ingredients together in a large bowl. Stir until fully incorporated and no traces of egg or sourdough discard remain.226 grams carrots, 113 grams unsalted butter, 226 grams organic cane sugar, 113 grams sourdough discard, 2 eggs, 56 grams heavy cream
- Whisk the dry ingredients together.155 grams all-purpose flour, 30 grams rye flour, ¾ teaspoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon cloves, 1 teaspoon salt
- Fold the flour mixture into the wet ingredients a third at a time, waiting until no traces of dry flour remain before waiting to add the next addition. This will prevent clumps and excess gluten from forming.
- Pour the batter into the prepared pan.
- Bake: Bake the cake for 40 to 45 minutes or until the top of the cake looks completely set and a toothpick inserted in the center comes out clean.
- Transfer the cake to a wire rack and it cool completely.
Decorate
- Make the frosting: Using a hand mixer with beaters, break up the cream cheese until no clumps remain. Add the powdered sugar, butter, 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.113 grams cream cheese, 284 grams powdered sugar, 113 grams unsalted butter, ¼ teaspoon salt, 1 teaspoon vanilla extract
- Make orange frosting: Scoop out 4 tablespoons of the frosting into a separate bowl. Add orange powder one teaspoon at a time (depending on how instense you want the color to be) and stir until completely combined.2 teaspoons orange color
- Make green frosting: Scoop out 2 tablespoons of the frosting into a separate bowl. Add matcha powder and stir until completely combined.¼ teaspoon Matcha powder
- Decorate the cake: Once your cake has cooled completely, spread a thick layer of cream cheese frosting on the cake using an off-set spatula. Sprinkle pistachios on cake and pipe carrots in a free-form way.42 grams pistachios
Enjoy
- Refrigerate the cake for 15 minutes to let the frosting set.
- Slice cake into 9 large or 16 small portions.
Store
- Store cake slices in an airtight container in the refrigerator for up to 1 week.
Notes
When in doubt, use weight over volume measures.
No sourdough discard? Add 56 grams of all-purpose flour and 56 grams of water to your batter.
You can bake this cake in a 9 by 9 pan, but shorten your baking time to 30 to 35 minutes.
Nutrition
Calories: 332kcal | Carbohydrates: 45g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 247mg | Potassium: 119mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2903IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg