One-Bowl Sourdough Carrot Cake Recipe
This one-bowl sourdough carrot cake is a classic recipe adapted to include a sourdough discard twist. This family-favorite can be made with sourdough starter with all-purpose flour, fresh-milled sourdough starter, or any other type you have on hand. And because it is made in one bowl, cleanup is a breeze.
Servings: 14 slices
Calories: 382kcal
Ingredients
Carrot Cake
- 265 g all-purpose flour
- 200 g granulated sugar
- 200 g dark brown sugar
- 1.5 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 150 g avocado oil
- 113 g unsalted butter melted not hot
- 4 large eggs
- 1 tablespoon vanilla extract
- 100 g sourdough starter active or inactive
- 340 g carrots peeled and shredded
- 125 g chopped walnuts optional
Cream Cheese Frosting
- 113 g unsalted butter softened
- 226 g cream cheese softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 375 g powdered sugar
Instructions
CARROT CAKE
- Preheat the oven to 350°F. Grease and flour a 9"x13" cake pan or line it with parchment paper.
- In a large bowl or stand mixer bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.265 g all-purpose flour, 200 g granulated sugar, 200 g dark brown sugar, 1.5 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
- Add the oil, butter, eggs, vanilla, and starter to the flour mixture. Mix until just combined.150 g avocado oil, 113 g unsalted butter, 4 large eggs, 1 tablespoon vanilla extract, 100 g sourdough starter
- Using a wooden spoon or stiff spatula, fold in the grated carrots and optional walnuts.340 g carrots, 125 g chopped walnuts
- Pour the batter into the prepared cake pan. Smooth it over and give it a jiggle to ensure the batter is level in the pan.
- Bake for 45-50 minutes or until a toothpick comes out clean from the center.
- Allow to cool in the pan for about 15 minutes. Then, turn out the cake on to a wire rack, and cool completely to room temperature.
CREAM CHEESE FROSTING
- Clean the mixing bowl after making the cake.
- In the same bowl, combine the butter and cream cheese until creamy and without lumps.113 g unsalted butter, 226 g cream cheese
- Add the vanilla and salt. Then, mix until combined.1 teaspoon vanilla extract, 1/4 teaspoon salt
- Mix in the powdered sugar 125 grams at a time (or 1 cup). Scrape the sides of the bowl to incorporate all of that sugary goodness!375 g powdered sugar
- Once the cake is room temperature, slather it with frosting.
Notes
- A food processor can make the carrots watery, leading to soggy cake. It's worth the extra few minutes to hand-shred the carrots.
- Store-bought shredded carrots are often too thick and dry for homemade carrot cake. Stick with freshly shredded whole carrots for best results.
- This recipe doesn't rely on the starter for leavening. So feel free to use whatever starter you have, active or inactive.
- Allow the cake to cool all the way to room temperature before slathering on the frosting. Otherwise, the icing will melt.
Nutrition
Serving: 1slice | Calories: 382kcal | Carbohydrates: 70g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 360mg | Potassium: 43mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 35mg | Iron: 1mg
