Description
This sourdough carrot cake is unbelievably moist, perfectly spiced, and topped with dreamy cream cheese frosting. A clever and delicious way to use sourdough discard that tastes like it came from a bakery.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sourdough discard
- 2 cups finely grated carrots
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped walnuts or pecans
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and prepare cake pans.
- Whisk eggs, sugars, oil, vanilla, and sourdough discard.
- Mix flour, spices, baking soda, baking powder, and salt separately.
- Fold dry ingredients into wet mixture.
- Stir in carrots and nuts.
- Pour into pans and bake for 30 to 35 minutes.
- Cool completely.
- Beat frosting ingredients until smooth.
- Frost cake and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: baking
- Cuisine: American