Sourdough Carrot Cake
A tender, naturally sweetened carrot cake made with sourdough discard, maple syrup, and warm spices—perfect for any season.
Equipment
- Mixing bowls
- Grater
- 9x13 pan or two 8-inch round pans
- Spatula
Ingredients
- 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
- Preheat oven to 350°F. Grease a 9x13 pan or two 8-inch round pans.
- In a large bowl, whisk together sourdough discard, eggs, oil, maple syrup, applesauce, and vanilla until smooth.
- Stir in the grated carrots.
- In a separate bowl, mix the flour, baking soda, baking powder, salt, and spices.
- Slowly add the dry ingredients to the wet mixture and stir until just combined. Fold in nuts, coconut, or raisins if using.
- Pour batter into prepared pan(s). Smooth the top.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
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.