Sourdough Discard Carrot Cake (Made in One Bowl!)
This moist Sourdough Discard Carrot Cake is a great way to use your sourdough starter and bake it into a sweet treat! Slather this cake with your favorite cream cheese frosting for a tangy treat!
Servings: 12 Servings
Calories: 263kcal
Ingredients
- 1 cup Sugar
- ½ cup Brown Sugar
- 1 cup Neutral oil Like avocado oil or vegetable oil
- 3 Eggs
- ½ cup Sourdough Discard
- 2 cups All Purpose Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 cups Carrots Shredded
- 1 cup Crushed Pineapple Drained
- ½ cup Chopped Walnuts
- 2 teaspoon Cinnamon
To Make Cream Cheese Icing
- 1 stick Butter Room Temperature
- 8 ounce Cream Cheese Room Temperature, full fat
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish or line it with parchment paper.
- In a large mixing bowl, add the sugars, oil, and eggs. Mix well until the ingredients are light and fluffy.
- Add the sourdough discard and mix until well combined.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined, do not overmix the ingredients.
- Fold in the shredded carrots, pineapple, and walnuts.
- Pour the cake batter into the prepared baking dish. Bake for 45-50 minutes or until a toothpick is inserted and comes out clean. Allow the cake to cool before icing.
For the Cream Cheese Icing
- Place the butter and cream cheese in a medium bowl and mix together with a hand mixer.
- Add the powdered sugar, milk, and vanilla extract to the bowl and mix until you reach your desired consistency.
- If the icing is too thin, add more powdered sugar a tablespoon at a time. If the icing is too thick, add more milk, one tablespoon at a time.
Notes
- Serve this carrot cake with 3 ingredient cream cheese frosting.
- To long ferment this sourdough batter, mix the ingredients together (except the baking soda and baking powder) and then cover the bowl with plastic wrap. Place it in the refrigerator to long ferment the batter. When you are ready to bake it, mix in the baking powder and baking soda, pour the batter into a greased 9x13 inch baking dish and bake for 45-50 minutes.
- This is a thick batter because of all the add ins. Don't stress if the batter is a little thicker than usual cake batter.
- This cake can be baked in a 9x13 inch baking dish. It would also work perfectly in a bundt cake or two 8 inch baking dishes. Just make sure to properly grease the cake pans before baking.
Nutrition
Calories: 263kcal | Carbohydrates: 52g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 293mg | Potassium: 171mg | Fiber: 2g | Sugar: 30g | Vitamin A: 3635IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg