Description

A moist, flavour-packed sourdough carrot cake made with sourdough discard, fresh grated carrots, and crushed pineapple. This simple, spiced cake stays tender for days and is layered with rich cream cheese frosting. A perfect make-ahead dessert for spring, holidays, or any time you’re baking with discard.

Ingredients

Scale

For the Cake Batter

150 g all-purpose flour
150 g whole wheat flour
300 g granulated sugar
125 g sourdough discard
200 g large eggs (about 4 eggs)
226 g unsalted butter, melted
12 g vanilla extract
300 g grated carrots
80 g crushed pineapple, drained
80 g raisins
60 g chopped pecans
4 g ground cinnamon
1 g ground nutmeg
1 g ground ginger
5 g fine sea sal
6 g baking soda

For the Cream Cheese Frosting

450 g cream cheese, softened
226 g unsalted butter, softened
240 g icing sugar, sifted
15 g vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the eggs, sugar, sourdough discard, melted butter, and vanilla extract until smooth.
In a separate bowl, whisk together the flours, spices, salt, and baking soda.
Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Fold in the grated carrots, crushed pineapple, raisins, and chopped pecans until evenly distributed.
Divide the batter between the pans. Bake for 35–40 minutes or until a toothpick inserted into the centre comes out clean.
Cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.
Make the frosting: Beat the cream cheese and butter until smooth and fluffy. Add the icing sugar and vanilla, then beat until light and creamy.
Once the cakes are cool, frost the top of one layer, stack the second layer, and frost the top and sides. Chill briefly before slicing for clean cuts.

Notes

You can make the cake a day in advance and frost just before serving. The flavour improves as it rests.

This recipe freezes well. Wrap unfrosted layers tightly and freeze for up to 3 months.

To adjust the sweetness of the frosting, start with 180 g icing sugar and taste as you go.

For cupcakes: Divide the batter into lined muffin tins and bake for 18–22 minutes.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: North American