Name: Sourdough Carrot Cake with Maple Cream Cheese Frosting
Prep time: 25 min
Cook time: 35 min
Total time: PT-492434H56M55S
Ingredients: 2 cups organic all-purpose flour; 1 tsp baking soda; 1/2 tsp fine sea salt; 2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 4 large eggs, room temperature; 1 ⅓ c coconut sugar; 2/3 cup avocado oil or melted butter; 1/2 cup sourdough discard; 1 tsp vanilla extract; 2 cups peeled and finely grated carrots – about 3 large carrots; 1 heaping cup nuts (walnuts and/or pecans) and raisins; MAPLE CREAM CHEESE FROSTING; 8 ounces cream cheese, softened; 1/2 cup pasture raised butter, softened; 4-5 tbsp maple syrup, or to taste; 1 tsp vanilla paste or extract

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This Sourdough Carrot Cake is naturally sweetened with coconut sugar, giving it a rich caramel like flavor without refined sugar. The combination of the starter and coconut sugar creates a moist, tender cake that’s perfect for a dessert or an afternoon cup of coffee. It’s also a delicious way to put your leftover starter to good use! Here’s a step by step video showing how I made this carrot cake.

WHY USE SOURDOUGH DISCARD IN BAKING?

Using sourdough discard in baked goods isn’t just a clever way to avoid waste — it actually adds a subtle tangy flavor and a light, tender texture to cakes and muffins. It increases the acidity of the batter, which at the same time weakens the gluten in flour.

THE BENEFITS OF BAKING WITH COCONUT SUGAR

Coconut sugar is another ingredient that elevates this cake naturally. With its mild caramel notes and lower glycemic index compared to refined sugar, it lends the cake a sweet and wholesome flavor! Coconut sugar is less refined than traditional white sugar, which means it retains some minerals like iron, zinc, calcium and potassium. It can usually be substituted 1:1 for granulated sugar in m ost recipes, but it can slightly change the texture and color of baked goods. It works great for this carrot cake recipe!

SOURDOUGH CARROT CAKE INGREDIENTS

Organic all-purpose flour. I also used all-purpose einkorn flour and it worked great!

Baking soda, fine sea salt

Cinnamon and nutmeg

Eggs

Coconut sugar

Avocado oil or melted butter

Sourdough discard

Vanilla extract

Carrots

Walnuts and/or pecans and raisins

HOW TO MAKE HEALTHIER CARROT CAKE WITH SOURDOUGH DISCARD

Preheat the oven to 350F and prepare two 8-inch pans by lining the bottoms with parchment paper and lightly greasing the sides.

In a large bowl, mix eggs, coconut sugar, avocado oil or melted butter, sourdough discard and vanilla. Add flour with baking soda, salt, cinnamon and nutmeg. Stir in shredded carrots and nuts until just combined.

Divide the dough between 2 pans and bake for 30-35 minutes or until toothpick inserted in the middle comes out clean.

Allow cakes to cool in the pans for about 10 minutes, then run a knife around the edge and flip onto the cooling rack to cool completely.

Meanwhile, make the frosting. Mix cream cheese, butter and maple syrup with an electric mixer until smooth and creamy. Add vanilla and mix until combined. Sweeten to taste.

Once the cake is completely cool, cover with frosting and garnish with pecans.

CREAM CHEESE MAPLE FROSTING

For a natural, lightly sweet topping, maple-sweetened cream cheese frosting is a perfect match for this sourdough discard carrot cake. Unlike traditional frostings loaded with powdered sugar, using pure maple syrup adds sweetness with a subtle caramel flavor and keeps the frosting silky and smooth!

I hope you love this Sourdough Carrot Cake with Maple Cream Cheese Frosting! If you make it yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!