Name: The BEST Sourdough Carrot Cake with Maple Cream Cheese Frosting
Prep time: 60 min
Cook time: 45 min
Total time: 825 min
Ingredients: 1/3 cup Butter (85g); 1 cup Brown Sugar (200g); 1 Egg; 1 tsp Vanilla Extract; ¼ cup Yogurt (55g); 1 cup Sourdough Discard (200g); ⅓ cup Whole Grain Flour (50g); ¾ cup White Flour (100g); 1 tsp Cinnamon; ½ tsp Nutmeg; 1 tsp Salt (5g); 1½ tsp Baking Powder; 1 cup Carrots; ½ cup Raisins; 1/4 cup Toasted coconut or pecans (optional); 1 cup Cream Cheese (225g); 3 Tbsp Butter (45g); 4 Tbsp Maple (sugar or syrup); ½ tsp Vanilla Extract; ½ tsp Salt; 1 Tbsp Cream (optional to get the texture smooth)

Jump to Recipe Print Recipe

Carrot cake has always been one of my favourites, and this sourdough carrot cake with maple cream cheese frosting takes it to the next level. Using classic carrot cake ingredients, combined with a sourdough starter and homemade cream cheese frosting, this cake is a showstopper. It’s the perfect dessert to serve at Easter dinner or any special occasion, and the addition of maple in the frosting gives it a twist that everyone will love!

When you click on an affiliate link to Amazon from our website and make a purchase, we receive a small commission at no extra cost to you. See full disclosure here.

Carrot cake is so versatile—it can be as simple or as loaded as you like. Some prefer it with just carrots, while others throw in the whole kaboodle—pecans, coconut, raisins, and even pineapple. Personally, I love it somewhere in between, striking the perfect balance.

And then, of course, there’s the cream cheese frosting. For a little extra flair, I made my own cream cheese for the frosting, but if you’re short on time, store-bought will do just fine!

This sourdough cake recipe is always a hit, and I must admit, this carrot cake version might just be my absolute favourite.

What belongs in a carrot cake?

You can put all kinds of goods into a carrot cake. Here’s a list of common additions (aside from carrots):

Raisins
Toasted Coconut
Toasted Pecans
Walnuts
Pineapple Chunks

What belongs in a carrot cake is a debate among carrot cake lovers. Some people are purists, sticking to just the carrot, while others love loading it up with everything—carrots, coconut, raisins, nuts, and even pineapple chunks.

Carrot cake is a recipe that truly allows for personal interpretation. Personally, I prefer to keep it simple, juicy, and budget-friendly with just carrots and raisins, and maybe a little toasted coconut.

What kind of carrots are best for carrot cake?

The carrot you have on hand or that is the most affordable in store is the best carrot for carrot cake.

If they’re not organic carrots, I’d probably peel them or at least wash them down real good.

Using Whole Grain Flour

In this recipe, whole grain flour is a must! It adds a deep flavour and the bran aids in moisture retention. I stick with whole grains like hard red wheat, hard white wheat, or spelt.

I’d avoid rye, einkorn and kamut for this recipe as they have different properties and may result in a very different end product. But if you want to experiment, by all means! It will probably still be delicious.

Benefits of Whole Grain Flour

Whole grain flour adds a deep nuttiness to your baked goods and has a number of health benefits. It is rich in vitamins and minerals which are usually lost in commercially processed grains.

As stated in the name, whole grain flour contains the whole grain including the bran, germ, and endosperm. These parts of the grain provide fibre and enzymes that contribute to a robust microbiome and aid digestion.

Sourcing whole grain flour from a mill also means you’re typically getting a product that is free of preservatives or additives, offering a more wholesome ingredient for your recipes. Not to mention, working with whole grains is fun! Each grain offers a different flavour profile, making a whole new product with each grain you experiment with.

Where To Find Whole Grain Flour

If you’re living in a city, you can mostly likely find a bakery or fancy grocery store that sells fresh-milled whole-grain flour. If you’re living in the country and you can source whole-grains, you may want to consider milling your own flour.

You can start without making a large investment by using a powerful coffee grinder or blender that you already own. A step up would be purchasing a KitchenAid grain mill attachment.

If you’re really enjoying working with fresh-milled whole-grains and you have a reliable source of grain, you can also consider a Harvest NutriMill which is the one I use and love both for its beauty and practicality.

When you feel ready to invest in a NutriMill, use my discount code BRONSBREAD20 at checkout to get $20 off.

What Is Sourdough Discard?

Sourdough “discard” refers to the excess sourdough starter that isn’t at its prime for leavening bread but still holds excellent fermentation capabilities. While it may not be suitable for raising bread, this discard can still ferment and enhance other baked goods. This is why there are so many sourdough discard recipes available online, allowing you to make use of this valuable byproduct.

You can use sourdough discard to make sourdough rhubarb walnut muffins, sourdough einkorn chocolate chip cookies, sourdough honey sweetened banana bread, sourdough rye brownies, rye discard crackers, and even sourdough tortilla shells! The possibilities are literally endless.

You can used active sourdough starter for sourdough discard recipes too. The sourdough starter isn’t the primary leavening agent for “discard” recipes so it doesn’t matter what state its in, really.

Benefits of Long Fermentation

Fermenting grains may seem like an unnecessary step, especially when you need to get a dessert whipped up for an event. However, doing so offers a number of health benefits and is the traditional way grains were prepared for optimizing their nourishment potential.

Fermentation breaks down anti-nutrients like phytic acid, which can inhibit the absorption of essential minerals such as iron, zinc, and calcium. This process makes these nutrients more bioavailable. When you skip the fermentation step, phytic acid can bind to minerals such as iron, zinc, magnesium, and calcium. This reduces the bioavailability of these essential nutrients and can potentially lead to deficiencies, especially in diets that rely heavily on grains and legumes.

The fermentation process also essentially pre-digests grains, breaking down complex carbohydrates, proteins, and fats into simpler compounds. This can make fermented grains easier to digest and reduce the likelihood of bloating and indigestion. And for those sensitive to gluten, fermentation can partially break down gluten proteins, potentially making fermented grains more tolerable.

Not to mention, fermentation can improve the taste and texture of grains, making them more enjoyable to eat. The natural sourness from lactic acid bacteria can add a pleasant tang to fermented flour products. Overall, fermenting flour is the way to go, in my opinion. The health benefits and flavour boost the process offers outweighs the convenience of skipping long fermentation.

Homemade Maple Cream Cheese Frosting

When I say homemade maple cream cheese frosting, I mean making your own cream cheese first and then turning it into a delicious maple frosting!

Now, if making your own cream cheese seems like too much effort, feel free to skip that step and just buy a brick of store-bought cream cheese. But if you have milk on hand and want to avoid a trip to the store, making your own cream cheese gives this dessert a unique flavour and extra fun experience.

The real magic, however, is in the maple cream cheese frosting combo. The maple adds a depth of flavour that standard cream cheese frosting just can’t match. Trust me, once you try it, you won’t want to go back!

How To Make Easy Cream Cheese At Home

If you’re feeling daring and want to experiment with making your own cream cheese, learn more about it here! With a video tutorial and step-by-step instructions, you’ll get the hang of it in no time.

Feel free to comment and questions you have about the process!

Can I make this a tiered cake?

Definitely! Just double the recipe into two 9″ cake pans and double the cream cheese frosting so you can frost in between the layers and on top!

What You’ll Need To Make Sourdough Carrot Cake

Materials

Medium-size Mixing Bowl: For mixing your batter.
Whisk (or a mixer with a paddle attachment): For whipping the wet ingredients and cream cheese frosting.
Kitchen Scale or Measuring Cups: For weighing ingredients, I prefer a scale. But some beautiful measuring cups and spoons would also suffice.
Silicone Spatula: For folding the dry ingredients into the wet and spreading out the batter in the dish. Silicone spatulas are priceless in the kitchen.
9″ Pie Dish: For baking your cake in. I just like simple and versatile pyrex dishes, no fluff.

Cake Ingredients

Whole Grain Flour: For the nuttiness and fibre. You can experiment with any whole grain you like, the amount is small enough that it won’t change the texture too much. Whole wheat is just fine.

White Flour: All purpose or cake flour for the sweetness and fluffy texture.

Cinnamon & Nutmeg: For the classic spiced carrot cake!

Salt: To bring everything together.

Baking Powder: To help with the rise.

Butter: Butter makes everything better. Or you can use coconut oil.

Brown Sugar: The molasses flavour is essential. You can experiment with less refined sugars like demerara or sucanat but the end result may be different.

Egg: A good ol’ large chicken egg. To help bind the batter and rise.

Sourdough Discard: Discard or active starter is fine. For the fermenting magic, tangy flavour, and hydration.

Yogurt: Preferably unflavoured but you could use vanilla yogurt and omit the vanilla extract. Yogurt adds some extra moisture and sweet tang.

Vanilla Extract: An essential ingredient to most baked goods.

Carrots: Sweet, crunchy, and shredded.

Raisins: You can pre-soak to rehydrate them for extra juiciness or throw them in dry.

Toasted coconut or pecans (optional): Optional, for a little extra flare.

Maple Cream Cheese Frosting Ingredients

Cream Cheese: Either homemade or store-bought.

Butter: Make sure it’s room temperature.

Maple: Maple syrup or maple sugar.

Vanilla Extract: To bring everything together.

Salt: Just a pinch.

Cream: Enough to get the texture perfect.

How to Make the Best Sourdough Carrot Cake

Cream Butter and Sugar: In a medium mixing bowl, combine the butter and sugar. Whisk until the mixture is light and fluffy.

Incorporate Wet Ingredients: Mix in the egg, sourdough discard, yogurt, and vanilla extract until everything is well incorporated.

Add Dry Ingredients: Gradually add the white flour, whole grain flour, spices, salt, and baking powder, ensuring there are no clumps remaining in the batter.

Fold in Shredded Carrot and Other Fixins: Fold in your shredded carrots, raisins, and optional additional ingredients.

Fermentation Option: At this point, you can either let the batter ferment in the fridge overnight (8+ hours) for enhanced flavour and digestive benefits or proceed directly to baking.

Preheat Oven: When you’re ready to bake, preheat your oven to 350°F (175°C).

Prepare the Baking Dish: Grease a 9-inch pie dish with butter or lard and lightly flour it to create a non-stick surface.

Pour and Spread Batter: Pour the batter into the prepared dish, spreading it evenly. Be patient, as the batter will be thick.

Bake: Bake for about 45 minutes, or until the crust is golden and a toothpick inserted into the centre comes out clean.

Cool and Serve: Allow the cake to cool completely while you make your cream cheese frosting.

Maple Cream Cheese Frosting

Add soft, room temperature butter and room temperature cream cheese to a bowl. Beat until smooth and incorporated.

Add maple, vanilla, salt, and beat until incorporated.

If your frosting feels too thick, add some cream, about one tablespoon at a time, until you’ve reached the desired consistency. You want a thick but smooth frosting that is easy to spread but holds its shape.

Enjoy: Enjoy your delicious sourdough carrot cake with maple cream cheese frosting!

Notes

You can pre-sift the dry ingredients before adding to the wet. This ensures there are no clumps. I skip that step sometimes because I’m a dare devil.