Sourdough Carrot Cake

I am a BIG carrot cake fan. It’s fair to say I’ve had many great slices, as well as some not so great. It was with this carrot-cake eating experience, that I set out to create the best I could.

This sourdough discard carrot cake delivers just that. Firstly, it is unbelievably moist. The dark muscovado sugar offers some incredible caramel notes and it packs a real flavour punch with plenty of spices.

I could go on all day, let’s just get into it!

Ingredients

  • 500g Full-Fat cream Cheese

  • 400g Dark Muscavado Sugar

  • 300g Neutral Flavoured Oil (sunflower/vegetable), plus extra for the tin

  • 300g Carrots (3-4 large)

  • 230g All-Purpose Flour

  • 200g Icing Sugar

  • 100g Sourdough Starter discard

  • 100g Walnuts (plus extra for decoration)

  • 3 Large Eggs

  • 2 tsp Baking Powder

  • 2 tsp Vanilla extract

  • 1 tbsp Mixed Ground Spice

  • 1 tsp Ground cinnamon

Special equipment needed

  • 2 x 8 inch cake tins

Method

Step 1)

Preheat your oven to 180°C / 160°C Fan.

Lightly coat your cake tins with oil. Line the bottoms with parchment.

Peel and grate your carrots and finely chop 100g walnuts.

Step 2)

In a stand mixer with the paddle attachment (or by hand) combine the sugar, oil, eggs, 1 tsp vanilla extract and sourdough starter until well combined and somewhat thickened.

In a separate bowl, sift together your flour, cinnamon, mixed spice, a pinch of salt and baking powder.

Gradually add your dry mixture to your wet and mix until just combined.

Add your grated carrots and finely chopped walnuts, and fold in.

Step 3)

Divide your mixture equally between your prepared tins. Bake for 40-50 minutes or until a toothpick/skewer comes out clean once inserted.

Whilst baking you can make your frosting. Sift your icing sugar (this is key to ensure no lumps). In a stand-mixer with the whisk attachment, mix your cream cheese, sifted icing sugar, 1 tsp vanilla and a pinch of salt until fluffy. Set aside in the fridge.

Once your cakes are baked, remove from cake tins and let them cool completely for 1-2 hours.

Step 4)

Once cooled, level off one of your cakes by gently cutting off the top (if they are domed). Add a generous layer of frosting. Gently place your other cake on top of this, and top with the remainder of your frosting and decoration of your choice.

Enjoy!

Thank you so much for visiting. Please feel free to comment with any questions

If you have made this please do share it on Instagram with us using the hashtag #mymelrose. We love to see your creations!

Happy baking,

Jack x

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