Description
Delight in this moist and flavorful sourdough discard carrot cake, infused with warm spices and topped with a luscious browned butter cream cheese frosting. The cake combines freshly shredded carrots, chopped walnuts, and sweet raisins for added texture and richness. It’s perfect for special occasions or as a comforting everyday treat.
Ingredients
Sourdough Discard Carrot Cake
- 240 g (2 cups) all-purpose flour
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp Kosher salt
- 2 tsp baking soda
- 400 g (2 cups) white granulated sugar
- 8 oz (1 cup) canola oil or vegetable oil
- 250 g (1 cup) unsweetened applesauce
- Zest of 1 orange
- 2 tsp vanilla extract
- 4 large eggs
- 270 g (1 cup stirred down) 100% hydration sourdough discard
- 1 lb carrots, shredded (freshly shredded preferred)
- 100 g (1 cup) roughly chopped walnuts (optional; may substitute pecans)
- 80 g (1/2 cup) seedless raisins (optional)
- Butter, for greasing pan
Browned Butter Cream Cheese Frosting
- 4 oz (1 stick) unsalted butter
- 8 oz (1 block) full-fat cream cheese, softened
- 1 tbsp orange juice
- 1 vanilla bean, seeded or 1 tsp vanilla bean paste
- 1/4 tsp Kosher salt
- 8 oz (about 1 3/4 cups) confectioner’s (powdered) sugar
Instructions
- Preheat and prepare pans: Preheat oven to 350°F (177°C). Line a 13 x 9-inch cake pan or two to three 9-inch cake pans with parchment paper, then grease parchment and pan sides with butter. Set aside.
- Mix dry ingredients: In a large bowl, whisk together flour, cinnamon, nutmeg, cloves, kosher salt, and baking soda until evenly combined.
- Combine wet ingredients: In a separate large bowl, whisk or blend sugar, canola oil, applesauce, orange zest, and vanilla extract until smooth. Add eggs and mix again to fully incorporate.
- Fold in sourdough discard: Gently fold the sourdough discard into the wet mixture using a silicone spatula, taking care not to overmix to maintain tender crumb.
- Incorporate dry ingredients and mix-ins: Add the dry ingredients to the wet mixture and fold gently a few times until partially combined, leaving some flour streaks. Then fold in shredded carrots, walnuts, and raisins if using, continuing until just combined without flour streaks.
- Bake the cake: Pour batter into prepared pan(s). Bake 60 minutes for a 13 x 9-inch pan, 35-40 minutes for two 9-inch pans, or 20-25 minutes for three 9-inch pans. Look for a golden top, slightly pulled away edges, and a springy texture. Internal temperature should reach 200-210°F (93-99°C). Avoid overbaking.
- Cool completely: Allow cake(s) to cool fully in pans for 2-3 hours before frosting.
- Brown the butter: Melt butter in a skillet over medium heat, stirring often. Watch carefully as it foams and changes from yellow to golden brown with a nutty aroma. Remove from heat and transfer butter to a heatproof bowl to cool to room temperature (longer cooling yields thicker frosting).
- Prepare the frosting: Once butter is cooled, beat cream cheese and browned butter together with a hand mixer until smooth. Add orange juice, vanilla bean seeds or paste, and kosher salt, mixing until combined. Sift in powdered sugar and beat until fluffy.
- Frost the cake: Use an offset spatula to spread the browned butter cream cheese frosting evenly over the cooled cake. Serve and enjoy!
Notes
- Freshly shredded carrots are recommended over pre-shredded for moisture and texture.
- The use of sourdough discard adds moisture and a subtle tang but is optional and may be substituted with an equal amount of applesauce if unavailable.
- Using parchment paper and butter ensures easy cake removal and prevents sticking.
- Check doneness using cake’s springiness and internal temperature rather than a toothpick alone, as carrot cake is moist and dense.
- Allow the browned butter to cool adequately for a thicker, creamier frosting consistency; less cooling results in a thinner glaze-like frosting.
- Optional add-ins like walnuts and raisins add texture and sweetness; omit if desired for nut-free or simpler versions.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
