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Amazing Sourdough Discard Carrot Cake Cupcakes

This is a great sourdough discard carrot cake cupcake recipe. The cake is moist and tender with an amazing flavor! These cupcakes are the perfect way to enjoy sweet and spicy carrot cake as well as use up sourdough discard!
Course Dessert
Cuisine American
Keyword carrot cake, carrot cake recipe, cupcake recipe, sourdough recipe
Prep Time 15 minutes
Cooling Time 24 minutes
Servings 16 cupcakes

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.
  • Grease a cupcake pan or add liners to it. Then add batter til it is about 2/3 full.
  • Bake on the center rack in your oven for 22-25 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.