The Best Sourdough Carrot Cake with Cream Cheese Frosting

This Sourdough Carrot Cake is incredibly moist, perfectly spiced, naturally sweetened and includes fermented grains making it actually sourdough. Then it’s blanketed in a rich cream cheese frosting that takes it over the top. You’re going to love this healthier version of carrot cake!

Carrot Cake is typically enjoyed around Easter. I tried looking up the history behind why carrot cake became the Easter Holiday Cake.

There were a mix of answers and mostly people pointed to the Easter Bunny liking carrots, hence we celebrate by incorporating a carrot cake into the mix.

I’m not having that commercial answer. So I’m claiming with my own theory.

And that is because this cake in it’s own unique way resembles spring. From it’s cheery orange color to it’s pop of spices and sweetness.

It just gets you excited for spring that’s just ahead.

Much better theory in my opinion 😉

Whatever the reason or tradition is for indulging in a carrot cake at Easter, I’m ALL for it!

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My Secret Ingredient: BROWNED BUTTER!

My Secret ingredient to my sourdough carrot cake is browning the butter first. It gives the cake a depth of flavor along with keeping it so moist and heavenly.

It was the best idea to incorporate and I promise it’s worth the extra time in preparing this scrumptious cake.

In case you have never browned butter before, here are my simple instructions:

Simply melt one cup of butter on stove in a medium size sauce pan over medium-low heat. Bring butter to a slow boil. The butter will appear foamy and grow slightly, that’s why I suggest using a medium sized pan.

After about 5 minutes, whisk the butter. It will reach a peak and become very foamy, but as you keep mixing you will slowly start to see the color change from yellow to brown. There should be some brown specks at the bottom browning up as well.

The smell will change and become nutty flavored. Once you’ve reached this browned butter status, remove from heat.

Ingredients to make The Best Sourdough Carrot Cake with Cream Cheese Frosting

Fermented Cake Ingredients:

• Sourdough Starter
• Flour
• Browned Butter
• Carrots, finely shredded
• Sugar (I love using coconut sugar)
• Eggs
• Baking Soda
• Vanilla
• Cinnamon
• Nutmeg
• Unrefined Salt
• Optional: Raisins and Walnuts

Frosting Ingredients:

• Cream Cheese, softened
• Butter, softened
• Powdered Sugar
• Vanilla

Let’s Make The Best Sourdough Carrot Cake with Cream Cheese Frosting

• First you’re going to ferment the grains. This makes it truly a sourdough carrot cake. (Here is more info on Why Sourdough?)

• Start by browning the butter. Add the flour and sourdough starter to a medium size bowl. Allow the browned butter to cool down before adding to the flour and starter. Then mix everything together. Cover and let ferment for 6-12 hours at room temperature.
• After the ferment add the fermented dough to a stand or hand mixer and mix until it’s broken up into small pieces. *The dough will have become quite firm and will need a good mix first to break everything up.

• Add in the remainder of the cake ingredients: Carrots, sugar, eggs, baking soda, vanilla, spices, and salt. Mix until well combined then fold in the optional raisins and walnuts.

• This cake is a 3 tier cake, so grease 3 cake pans well. Then evenly add batter to prepared cake pans. *tip: add a round disk of parchment paper to the bottom of the cake pans then spray to prevent less sticking.

• Bake at 350 degrees F for 20-25 minutes. The top will be golden and a toothpick inserted should come out clean. Cool cake completely before adding frosting.
• Frosting: Cream softened cream cheese, butter, powdered sugar and vanilla all together. And spread between layers of cake and all around cake.
• Garnish with more walnuts. Enjoy!

Can I make this cake ahead of time?

Absolutely. For two reasons this is a great option.

First, it allows you to have more time the day of to prepare Easter dinner of whatever you’re making this cake for. Because who wants to be worrying about making a cake day of?!

Second, in my opinion, I think it tastes better the second or third day! The flavors have melded together and the carrots continue to keep the cake moist.

Sometimes desserts just taste better the next day and in my opinion, this is one of those desserts.

Let’s make The Best Sourdough Carrot Cake with Cream Cheese Frosting

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Set of 3, 9 inch Round Cake Pans