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sourdough carrot cake

The BEST Sourdough Carrot Cake with Maple Cream Cheese Frosting

AuthorBronwyn Case
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!
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Prep Time1 hour
Cook Time45 minutes
Ferment 12 hours
Total Time13 hours 45 minutes
Servings1 9" Cake

Ingredients  

Sourdough Carrot Cake 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

Maple Cream Cheese Frosting Ingredients

  • 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

Instructions 

Sourdough Carrot Cake

  1. In a medium mixing bowl, combine the butter and sugar. Whisk until the mixture is light and fluffy.
  2. Mix in the egg, sourdough discard, yogurt, and vanilla extract until everything is well incorporated.
  3. Gradually add the white flour, whole grain flour, spices, salt, and baking powder, ensuring there are no clumps remaining in the batter.
  4. Fold in your shredded carrots, soaked raisins, and optional additional ingredients.
  5. 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.
  6. When you're ready to bake, preheat your oven to 350°F (175°C).
  7. Grease a 9-inch pie dish with butter or lard and lightly flour it to create a non-stick surface.
  8. Pour the batter into the prepared dish, spreading it evenly. Be patient, as the batter will be thick.
  9. Bake for about 45 minutes, or until the crust is golden and a toothpick inserted into the centre comes out clean.
  10. Allow the cake to cool completely while you make your maple cream cheese frosting*.
  11. Once your cake is completely cooled, top it with your homemade cream cheese frosting and spread it around evenly. Serve right away or store in the fridge for later!

*Maple Cream Cheese Frosting

  1. Begin by adding room temperature butter and cream cheese to a bowl. Beat them together until smooth and fully incorporated.
  2. Add maple syrup, vanilla, and a pinch of salt. Continue to beat until everything is well mixed.
  3. If the frosting feels too thick, add cream, one tablespoon at a time, until you reach the desired consistency. You want the frosting to be thick enough to hold its shape but still smooth and easy to spread.

Notes

This carrot cake is best served room temperature but no longer than 2 hours out of the fridge, especially on warm days or the cream cheese frosting will go off. Simply store in the fridge and pull 30 minutes before serving.
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.