There’s something magical about baking a loaf of carrot cake that fills the kitchen with sweet, warm aromas. I remember the first time I made a carrot cake for my family. The excitement on their faces when they tasted the first slice was priceless. We all love a good cake with a twist, and this Sourdough Carrot Cake Loaf has become a family favorite. Not only does it use sourdough discard, which reduces waste, but it also adds a unique flavor and texture to the cake. This recipe is special because it marries the classic flavors of carrot cake with the tanginess of sourdough, creating a delightful treat for any occasion.
why make this recipe
Making Sourdough Carrot Cake Loaf is a fantastic way to use up sourdough discard that might otherwise go to waste. It combines the classic taste of carrot cake with the distinctive depth that sourdough brings to baked goods. This loaf is moist, rich, and has the perfect balance of sweetness and spice. Plus, you can customize it with nuts or dried fruits for added texture. It’s perfect for breakfast, dessert, or as an afternoon snack.
how to make Sourdough Carrot Cake Loaf
Ingredients
- 120 grams sourdough discard (about 1/2 cup)
- 65 grams coconut oil, melted (about 1/3 cup)
- 80 grams plain yogurt (about 5 tablespoons, sour cream can be substituted)
- 2 large eggs (about 100 grams)
- 4 grams vanilla extract (about 1 teaspoon)
- 200 grams all-purpose flour (about 1 1/3 cups)
- 200 grams brown sugar (about 1 cup)
- 5 grams baking soda (about 1 teaspoon)
- 5 grams baking powder (about 1 teaspoon)
- 7 grams salt (about 1 teaspoon)
- 4 grams ground cinnamon (about 1 1/2 teaspoons)
- 1 gram ground ginger (about 1/2 teaspoon)
- 1 gram ground nutmeg (about 1/2 teaspoon)
- 165 grams carrots, shredded (about 1 1/2 cups)
- 100 grams chopped nuts or dried fruit (optional, about 3/4 cup)
- 56 grams unsalted butter, softened (about 4 tablespoons)
- 28 grams cream cheese, softened (about 1 ounce)
- 120 grams powdered sugar (about 1 cup)
- 15 grams heavy cream (about 1-2 tablespoons, as needed)
- 2 grams vanilla extract (about 1/2 teaspoon)
- pinch of salt
Directions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the sourdough discard, melted coconut oil, yogurt, eggs, and vanilla extract until smooth.
- In another bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the shredded carrots and any optional nuts or dried fruit.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- While the loaf is baking, prepare the cream cheese topping. In a bowl, beat together the butter, cream cheese, powdered sugar, heavy cream, vanilla extract, and a pinch of salt until smooth.
- Once the loaf has cooled, spread the cream cheese topping over the top.
how to serve Sourdough Carrot Cake Loaf
Slice the Sourdough Carrot Cake Loaf into thick pieces and serve it plain or with the cream cheese topping. It pairs nicely with a cup of tea or coffee, making it a great treat for brunch or dessert.
how to store Sourdough Carrot Cake Loaf
Store any leftover Sourdough Carrot Cake Loaf in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly and freeze for up to 2 months. Thaw it overnight in the fridge before serving.
tips to make Sourdough Carrot Cake Loaf
- Make sure to use finely shredded carrots for a smoother texture.
- If you don’t have coconut oil, any neutral oil will work well.
- Feel free to adjust the spices according to your taste. More cinnamon or extra nutmeg can enhance the flavors.
- Don’t overmix the batter; just stir until the dry ingredients are incorporated for a tender loaf.
variation
You can substitute half of the all-purpose flour with whole wheat flour for a healthier version. You can also add crushed pineapple for extra moisture and flavor, or substitute walnuts with pecans.
FAQs
Can I make this recipe vegan?
Yes, you can substitute the eggs with flax eggs and use a plant-based yogurt and oil.
What can I do with leftover sourdough discard?
You can use it in pancakes, muffins, or even as a starter for bread.
Can I leave out the cream cheese topping?
Absolutely! The loaf is delicious on its own, or you can enjoy it with a dusting of powdered sugar.
Sourdough Carrot Cake Loaf
Ingredients
Cake Ingredients
- 120 grams sourdough discard (about 1/2 cup)
- 65 grams coconut oil, melted (about 1/3 cup)
- 80 grams plain yogurt (about 5 tablespoons, sour cream can be substituted)
- 2 large eggs (about 100 grams)
- 4 grams vanilla extract (about 1 teaspoon)
- 200 grams all-purpose flour (about 1 1/3 cups)
- 200 grams brown sugar (about 1 cup)
- 5 grams baking soda (about 1 teaspoon)
- 5 grams baking powder (about 1 teaspoon)
- 7 grams salt (about 1 teaspoon)
- 4 grams ground cinnamon (about 1 1/2 teaspoons)
- 1 gram ground ginger (about 1/2 teaspoon)
- 1 gram ground nutmeg (about 1/2 teaspoon)
- 165 grams carrots, shredded (about 1 1/2 cups)
- 100 grams chopped nuts or dried fruit (optional, about 3/4 cup)
Cream Cheese Topping
- 56 grams unsalted butter, softened (about 4 tablespoons)
- 28 grams cream cheese, softened (about 1 ounce)
- 120 grams powdered sugar (about 1 cup)
- 15 grams heavy cream (about 1-2 tablespoons, as needed)
- 2 grams vanilla extract (about 1/2 teaspoon)
- 1 pinch salt
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the sourdough discard, melted coconut oil, yogurt, eggs, and vanilla extract until smooth.
- In another bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the shredded carrots and any optional nuts or dried fruit.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- While the loaf is baking, prepare the cream cheese topping. In a bowl, beat together the butter, cream cheese, powdered sugar, heavy cream, vanilla extract, and a pinch of salt until smooth.
- Once the loaf has cooled, spread the cream cheese topping over the top.