Why does carrot cake use oil instead of butter?

Oil is what keeps carrot cake moist even after it cools. Butter solidifies at room temperature, which makes butter-based cakes firmer. Oil stays liquid, so the texture stays soft and tender much longer.

When is my sourdough starter ready to use?

An active starter is ready once it has doubled or tripled in size after feeding, which usually takes 4 to 8 hours at room temperature. Discard can go straight from the fridge into the batter with no prep needed.

Why did my carrot cake turn out dry?

The most likely culprits are overbaking, overmixing the batter, using pre-shredded carrots, or packing too much flour into the measuring cup. Use the spoon-and-level method when measuring flour rather than scooping directly from the bag.

Can I use pre-shredded carrots from the store?

You can, but the cake won't be as moist or flavorful. Store-bought shredded carrots are drier and cut thicker than freshly grated ones. If you do use them, give them a gentle squeeze before adding them to the batter.

Does the sourdough starter make the cake rise?

No. The rise comes entirely from the baking soda and baking powder. The starter is there for flavor, specifically the mild acidity that gives sourdough baked goods their character.

Best Sourdough Carrot Cake With Cream Cheese Frosting Recipe

Ingredients

Scale

Cake

4 large eggs
1 cup neutral oil (vegetable, avocado, or coconut)
1 cup white sugar
1 cup brown sugar
1/2 cup sourdough discard
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
2 cups freshly grated carrots
1 cup chopped pecans

Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup butter, softened
3 cups confectioner’s sugar, sifted
1 tsp vanilla extract
1 cup chopped pecans or walnuts (optional)

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Instructions

Preheat oven to 350°F. Grease or line a 9×13 inch baking pan.
Grate carrots and chop pecans.
Whisk together eggs, oil, white sugar, brown sugar, sourdough discard, and vanilla in a large bowl.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Add dry ingredients to wet and mix until just combined. Do not overmix.
Stir in carrots, then fold in pecans.
Pour into prepared pan and bake 45 to 55 minutes, until a toothpick comes out clean.
Cool completely in the pan, at least 1 hour.
Beat cream cheese and butter until smooth. Add sugar and vanilla and whip until fluffy. Fold in pecans.
Spread frosting over cooled cake and serve.

Notes

Grate your carrots fresh. Pre-shredded store carrots are too dry and thick to release enough moisture into the batter.
Mix only until the flour disappears. Overmixing develops gluten and makes the crumb dense.
Don’t skip either leavening agent. The sourdough starter doesn’t contribute to the rise, so you need both baking soda and baking powder for a good lift.
Take the cream cheese and butter out of the fridge at least an hour before making the frosting so they whip smoothly without lumps.
Let the cake cool fully before frosting. Even a slightly warm cake will cause the frosting to melt.
For a stronger sourdough flavor, use an active starter instead of discard and let the wet ingredients rest with the starter for 8 to 12 hours before finishing the batter.

Author: Natasha Krajnc
Prep Time: 15 mins
Cook Time: 45-55 mins
Category: Dessert
Cuisine: European

Nutrition

Calories: 589 kcal
Fat: 35 g
Saturated Fat: 9 g
Carbohydrates: 66 g
Protein: 6 g