Carrot Cake With Sourdough
This Carrot Cake With Sourdough has everything in it: raisins, walnuts, pineapple...and sourdough starter. This is a delicious way to use up any excess sourdough starter! And this cake is deliciously moist, luscious, and with a lovely cream cheese frosting.
Equipment
- 1 9 or 10-inch cake pan
Ingredients
for the add-in mixture
- 100g shredded carrots (about 2-3 medium carrots)
- 55g chopped raisins
- 20g brown sugar
- 35g chopped walnuts
- 65g diced pineapple
for the batter
- 2 eggs
- 150g yogurt
- 100g sourdough starter
- 150g sugar
- 1 ½ teaspoons vanilla extract
- 50g olive oil
- 245g whole wheat pastry flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
for the cream cheese frosting
- 220g cream cheese, room temperature
- 113g butter, room temperature
- ½ teaspoon vanilla extract
- 175g sifted powdered sugar
Instructions
- Preheat the oven to 350F. Line a 9-inch cake pan with parchment paper and spray with non-stick spray.
- Mix the add-ins together in a small bowl and let sit.
- Whisk the eggs and yogurt together until combined. Add the sourdough starter, sugar, and vanilla, then whisk until combined completely. Pour in the olive oil while whisking rapidly. The mixture should be smooth and luxurious.
- Fold in the whole wheat pastry flour, baking powder, baking soda, cinnamon, nutmeg, and salt until no streaks are left. Then fold in the add-in mixture.
- Pour the batter into the prepared cake pan and spread the top evenly with a spatula. Set in the oven to bake for 35 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes before inverting onto a cooling rack. Let cool completely before frosting.
- To make the frosting, cream the cream cheese and butter together in a stand mixer at high speed with a whisk attachment. Add the vanilla and cream until combined. Add the sifted powdered sugar and mix on high speed until light and fluffy.
- To prepare for serving, set the fully cooled cake on your serving stand. Frost the top of the cake with a spatula. There will likely be a little frosting left over. Top with extra chopped walnuts or whatever you desire. Set in the fridge for half an hour to set for slicing. The cake keeps in the fridge and will taste even better after a day or so. Enjoy! Let me know what you think below in the comments or on Instagram @higheralchemybaking!
Notes
You can mix the add-in mixture a couple of hours before you make the batter. You can simply cover the bowl and let it sit on the counter. I usually do this to bring out the flavors of the add-ins as much as possible in the cake!