If you like carrot cake, you will love this one made with sourdough and then topped with a healthier maple syrup cream cheese frosting.
Moist and light at the same time, this might become your family’s new favorite carrot cake recipe, too!
This post contains affiliate links, which means I make a small commission at no extra cost to you. You can read my full disclosure.
Why you will love this carrot cake recipe
What are the ingredients for this sourdough carrot cake
The dry ingredients:
The wet ingredients:
For the frosting:
New To Sourdough? Check out My Super Simple Sourdough Course!
Useful tools and equipment
Substitutions and different ingredients
- Flour: Most of the time, I all-purpose flour here. Wheat or spelt flour works great. You could even use einkorn flour. If you like, you can even use a portion or only whole wheat flour. In that case, decrease the amount by about 1 tablespoon.
- Maple syrup: you can use both light or darker maple syrup. I always like the latter but it has a deeper flavor. Feel free to use regular white sugar. Since we don’t like our cakes and desserts too sweet, I recommend 1 ½ cup of sugar. Brown sugar or coconut sugar will work fine, as well. For the frosting, I then recommend using 1 cup of powdered sugar (or more to taste).
- Avocado oil: This oil is my favorite, both because of its clean taste and its health benefits. If you don’t have it, you can absolutely use any vegetable oil. Some people like using olive oil but I am not the biggest fan of the vegetal flavor in this recipe. You can also substitute 1 ½ sticks of butter for the oil.
- Walnuts: these are completely optional. In the past, I have also used chopped pecans. Some people would rather use raisins or use raisins AND nuts. All this is entirely up to you. If you do use raisins, I suggest about ½ cup.
How to make the carrot cake
How to make the maple syrup cream cheese frosting
How to assemble the sourdough carrot cake
Simply spread the frosting on top of the cooled cake. If your cake is too warm, the frosting will melt and slide around the top.
You can use a silicone spatula to spread the frosting evenly over the cake.
Either serve as is or sprinkle with some additional chopped walnuts.
I usually like this delicious cake much better the next day!
You can either use your sourdough discard or freshly fed sourdough starter. If you’d like to ferment it longer, I recommend using fed sourdough starter.
No, you don’t need to peel the carrots. Depending on where they come from and how much dirt they have on them, you can simply scrub them until running water.
Yes, absolutely! In that case, just mix the sourdough starter, the flour, and the oil. I recommend letting it ferment in your refrigerator for up to 24 hours. Then just add the remaining ingredients right before baking your cake.
You can easily keep this carrot cake in the fridge for about one week. If you’d like to keep it longer, you can freeze it in an airtight container for about 2-3 months.
Other sourdough recipes you might like
Shop this post:
Sourdough Carrot Cake with Maple Cream Cheese Frosting
- 2 cups flour
- 1 ½ tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 4 whole eggs
- 2 tsp vanilla extract
- 1 ½ cups maple syrup
- 1 ¼ cups avocado oil
- 1 cup sourdough starter
- 3 cups grated carrots
- 8 oz cream cheese
- ¼ cup maple syrup
- 1 tsp vanilla extract
- Preheat your oven to 350˚F.
- Use a little bit of avocado or coconut oil to grease your baking dish.
- Grate the carrots with a box grater or a food processor and set them aside.
- In a large mixing combine the flour, baking powder, cinnamon, salt. Mix these ingredients well.
- To this bowl or a separate large mixing bowl, the eggs, vanilla extract, maple syrup, avocado oil, sourdough starter, and the shredded carrots. Optional: add chopped walnuts. Mix until all the ingredients are well-incorporated.
- Pour the cake batter into the greased baking dish.
- Bake the sourdough carrot cake for about 55 – 90 minutes or until an inserted knife or toothpick comes out clean.
- Let the cake cool down on a wire rack at room temperature before frosting.
- Let the cream cheese and maple come to room temperature and put them into a medium bowl. Add the vanilla extract.
- Either with your stand mixer or a handheld mixer, whip the frosting until it is very soft and uniform.
- Spread the frosting on the cooled cake.
- This sourdough carrot cake will taste even better the next day!
- you can use either your sourdough discard or fed sourdough starter for this recipe