Go Back

Sourdough Carrot Cake

A delicious and moist carrot cake infused with the unique tang of sourdough, offering a perfect balance between sweetness and savoriness, making it a fantastic dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup active sourdough starter or discard For added tang; any brand can be used.
  • 1 cup all-purpose flour King Arthur Flour is recommended for consistent results.
  • 1 cup sugar Brown sugar can be substituted for a deeper flavor.
  • 1/2 cup vegetable oil Can be replaced with melted coconut oil.
  • 3 large eggs Using room temperature eggs is best.
  • 1/2 cup crushed pineapple, drained Fresh pineapple can also be used.
  • 1/4 cup chopped walnuts or pecans Optional but highly recommended for texture.
Dry Ingredients
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon Ceylon cinnamon can provide a sweeter flavor.
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Preparation Notes
  • Ensure that your eggs are at room temperature. If using frozen sourdough starter, thaw it the night before.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the sourdough starter, sugar, and oil. Whisk until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Baking
  1. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  2. Fold in the grated carrots, drained pineapple, and nuts if using.
  3. Pour the batter into the prepared loaf pan and smooth the top.
  4. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

This cake remains moist for days; store in an airtight container. For longer storage, refrigerate for up to a week or freeze for 3 months. Customize by adding vanilla extract or different fruits.