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–+ servings

Sourdough Carrot Cake

One of my favorite desserts. Full of flavour, soft and spongy texture and made with the wonder of sourdough. This never lasts in our home!
5 from 9 votes
Print Pin Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Overnight Rest: 12 hours
Servings: 1 9" Double Layered Cake

Ingredients

Cake:

  • 2 Cups Flour
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Salt
  • 1 Teaspoon Cinnamon
  • ¼ Teaspoon Ground Cloves
  • ½ Teaspoon Nutmeg
  • 200 Grams Active or Discard Sourdough Starter
  • 1 Cup Olive Oil
  • ¾ Cup Cane Sugar
  • 1¼ Cups Brown Sugar
  • 2 Teaspoons Vanilla
  • 4 Eggs
  • 1¾ Cups Finely Grated Carrots Loosely packed

Optional:

  • ¾ Cup Chopped Pecans

Buttercream:

  • 1 Cup Softened Cream Cheese
  • ½ Cup Softened Butter
  • 4 Cups Icing Sugar
  • 1 Tablespoon Vanilla
  • ½ Teaspoon Finely Grated Orange Peel
US Customary - Metric

Instructions

  1. In a medium bowl, combine your flour, baking soda, salt, cinnamon and spices. Set aside.
  2. In a large bowl, whisk together your eggs, starter and olive oil until smooth. Now add your sugars, vanilla and carrots. Mix well. If adding pecans, fold them in here.
  3. Pour your dry mix into the wet and stir until combined.
  4. Cover and place in the fridge overnight or for at least 4 hours. This will help with flavour, moisture and rising!
  5. When ready to bake, preheat your oven to 350 degrees.
  6. In a 9" pan (I use a spring form pan), grease well and cut a circle of parchment paper to lay on the bottom of the pan. This will help remove it after baking easily. Pour half your cake batter into the pan and bake for 28-32 minutes or until it passes the knife test. If you have two 9" cake pans to use, you can get this done in one go but I only boast of one pan so I do this in shifts!
  7. Remove from the oven and let cool before removing the cake.
  8. For the buttercream, first off is to make sure your butter and cream cheese is soft. If not, take the butter and cheese in your hands and warm them up by pressing them and squishing them.
  9. In a bowl, place your butter, cream cheese and use a hand blender or stand mixer to whip them up. Make sure they are totally smooth before adding your icing sugar. Add in 2 cups of sugar, blend and then add the remaining two cups. Add your vanilla and orange zest and blend once more.
  10. Before frosting your cake, feel free to keep the cake rounds as is or optionally you can cut off any caramelization before beginning!
  11. To frost your cake, start with 1 of your cake rounds, place good amount of icing on top and spread into an even layer. Place the next cake layer on top of your icing. Either frost around your entire cake, top and sides, or just keep it on the top. I love the look of a "naked" cake but this buttercream recipe does yield enough for a full cake cover and extra decorating.
  12. Top with coconut flakes or chopped pecans or leave as is.
  13. Keeps 7 days in the fridge, covered with a cake cover or cling wrap.