Amazing Sourdough Discard Carrot Cake
With spring slowly starting to peek through the bleak winter gloom, I am working as hard as ever inside to create amazing content for you. I love creating recipes and specifically “sourdough recipes”. Today, in honor of Easter and spring, I want to share a new sourdough recipe, this sourdough discard carrot cake is tender, moist and so flavorful.
It uses sourdough discard which if you are a sourdough baker, you know you always have some. I have found that adding sourdough discard to different recipes adds flavor and can change the texture too! My breads are often more soft, and cakes and cupcakes have a nice tender crumb.
Carrot cake is one of my favorites. I love the subtle flavor of the cake with cinnamon, sweetened with carrot and pineapple and topped with cream cheese icing. Turning my classic carrot cake recipe into a sourdough recipe was not difficult and I am so glad I did!
Its a win/win. I get to use up my sourdough discard, add some benefits to the cake and create an amazing sourdough discard carrot cake.
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Amazing Sourdough Discard Carrot Cake
Ingredients
Wet Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 4 cups shredded carrots
- 1 cup crushed pineapple drained
- 2 tsp vanilla extract
- 1 cup sourdough discard
Dry Ingredients
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp allspice
- 1 tsp salt
- 1 cup chopped nuts optional
Cream Cheese Frosting
- 8 oz softened cream cheese
- 1 tsp vanilla extract
- 3-4 cups powdered sugar You can add more or less depending on how sweet you want the icing. We like a bit more of the cream cheese flavor to come through.
- 2 tbsp heavy cream or milk
- 1/2 cup softened butter
Instructions
- Preheat your oven to 350 degrees F
- Grease and flour your cake pans. I am using mini bundt pans, and I grease and floured each one.
- In a large mixing bowl, use a whisk to mix together your sugar, oil, eggs, sourdough discard and vanilla. Mix until well combined and starts to become creamy. Just a couple of minutes.
- To this, add your shredded carrots and crushed pineapple and mix together.
- Next you will add your dry ingredients. Add the flour, baking soda, cinnamon, and salt.
- I like to use a rubber spatula to mix this all together. if you use a whisk the carrot get stuck all inside the whisk.
- Use the spatula to combine all the dry ingredients with the wet. Do not overmix this though.
- Pour your cake batter into your cake pan. You can use round 9 by 9, 8 by 8, or 9 by 13 pans
- Bake on the center rack in your oven for 30-35 minutes or until the center is done and a toothpick comes out clean. Dont overbake.
- Once they are done baking, let them cool on a wire rack before topping them with cream cheese frosting. You can get my cream cheese frosting recipe here!
- Store any leftover cake in an airtight container in the fridge on on the countertop. You can also freezes the cakes and then defrost and use them! But not with the icing. Add that once they are defrosted.
Make sure to check out these other amazing Easter dessert ideas below from some of my favorite bloggers!
BLOGGER’S BEST EASTER DESSERT RECIPES
Amazing Sourdough Carrot Cake | Twelve on Main
Make this amazing sourdough carrot cake for Easter this year! This is a flavorful, moist, and tender carrot cake.
Spring Pretzel M&M Bites | Tatertots and Jello
Spring Pretzel M&M Bites are only 3-ingredients, take less than 15 minutes to make and a perfect to make with kids!
Banana Bars with Cream Cheese Frosting | My Sweet Savannah
These banana bars are more like a cake with cream cheese frosting. They are moist and delicious and perfect for a spring dessert!
Pansy Topped Shortbread | Craftberry Bush
These beautiful sugar pansie cookies are so easy to make and are perfect for a spring brunch.
Mini Lemon Flower Tarts (Lemon Tartlets) | Happy Happy Nester
You’ve probably seen these Mini Lemon Flower Tarts all over social media. I decided to jazz them up by adding some colorful twists to my homemade cookie dough. The springtime colors give these treats an extra pop! They’re not just adorable—they’re delicious, all thanks to that sweet, tangy lemon curd filling paired with the sugar cookie. Plus, they’re super easy to make!
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