Sourdough Carrot Cake with Maple Cream Cheese Frosting
If you like carrot cake, you will love this one made with sourdough and then topped with a maple syrup cream cheese frosting.
Servings: 24 servings
Calories: 259kcal
Cost: $ 12
Ingredients
- 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
Instructions
- 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!
Notes
- you can use either your sourdough discard or fed sourdough starter for this recipe
Nutrition
Calories: 259kcal
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