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Sourdough Carrot Cake

Sourdough Carrot Cake
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A tender, naturally sweetened carrot cake made with sourdough discard, maple syrup, and warm spices—perfect for any season.

Ingredients

Units Scale
  • 1 cup sourdough discard (unfed, room temp)
  • 3 large eggs
  • 1/2 cup melted coconut oil (or avocado oil)
  • 3/4 cup pure maple syrup
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 2 cups grated carrots (about 3-4 medium carrots)
  • 1 3/4 cups flour (all-purpose or white whole wheat)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1/2 cup unsweetened shredded coconut or raisins

Instructions

  1. Preheat oven to 350°F. Grease a 9×13 pan or two 8-inch round pans.
  2. In a large bowl, whisk together sourdough discard, eggs, oil, maple syrup, applesauce, and vanilla until smooth.
  3. Stir in the grated carrots.
  4. In a separate bowl, mix the flour, baking soda, baking powder, salt, and spices.
  5. Slowly add the dry ingredients to the wet mixture and stir until just combined. Fold in nuts, coconut, or raisins if using.
  6. Pour batter into prepared pan(s). Smooth the top.
  7. Bake for 30–35 minutes or until a toothpick comes out clean.
  8. Cool in pan for 10 minutes, then transfer to a wire rack.

Equipment

Notes

  • This cake tastes even better the next day as the flavors settle.

  • For a layer cake, double the frosting and stack two 8-inch rounds.

  • A dairy-free cream cheese frosting or whipped coconut cream works beautifully.

Nutrition

Find it online: https://brokenpranchcom.bigscoots-staging.com/sourdough-carrot-cake/

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