Mostly Sourdough

All things sourdough

  • Home
  • About
    • Culinary School Adventures
      • Intro to Baking & Pastry
  • Recipes
    • Breads
    • Breakfast
    • Brownies/Bars
    • Cake
      • Cupcakes
    • Candy
    • Cookies
    • Custards
    • Drinks
    • Ice Cream
    • Muffins
    • Pie
    • Savory Items
    • Scones
    • Vegan
  • Contact

Sourdough Olive Oil Carrot Cake

April 14, 2022 by Sophie Leave a Comment

Hello friends! It’s finally Spring, and I am so ready for it.

Coming from California, each year the winters in Pittsburgh have gotten longer and longer. I’ve noticed this year in particular how my inner clock started screaming for sun starting in February, and by April I have had entirely enough of the cold.

The weather always dictates what I want to eat, as I’m sure it does with most folks. I’m ready for all the salads, veggies and fruits that finally start to come with this time of year.

This spring, my partner Nev requested a carrot cake, and I of course was more than happy to oblige (with the caveat that it had to be made with sourdough of course).

This cake is a riff on my Winter Citrus Olive Oil Teacake I posted a couple years ago. I modified it to include the classic elements of a carrot cake, and it’s served with a lovely cream cheese maple frosting.

Sourdough Discard Olive Oil Carrot Cake

From Mostly Sourdough at https://mostlysourdough.com/2022/04/sourdough-olive-oil-carrot-cake/

https://mostlysourdough.com/wp-content/uploads/2022/04/BH1A1145.jpg
Yield: 1 cake

Classic spiced carrot cake that incorporates sourdough, made richer with olive oil. Served with a maple syrup sweetened cream cheese frosting.

You'll Need...

  • Cake:
  • 190 grams all purpose flour
  • 3 grams salt
  • 9 grams baking powder
  • 150 grams granulated sugar
  • 2 grams ground ginger
  • 2 grams cinnamon
  • 1 gram grated nutmeg
  • 180 grams buttermilk
  • 3 eggs, room temperature
  • 3 grams vanilla extract
  • 100 grams sourdough discard
  • 3 medium carrots, grated
  • 100 grams extra virgin olive oil
  • Maple Cream Cheese Frosting:
  • 113 grams (4oz) cream cheese, room temp
  • 50 grams unsalted butter, room temp
  • 40 grams pure maple syrup
  • 3 grams vanilla bean paste
  • Pinch of salt (optional)

Directions

  1. Cake: Preheat the oven to 350 degrees, and grease your pan with butter, dust with flour and tap out the excess. In a medium mixing bowl, combine your dry ingredients. In another bowl, whisk together the buttermilk and sugar. Add the eggs and vanilla and whisk until combined. Next, whisk in the sourdough discard and then fold in the carrots until evenly dispersed. Add the dry ingredients, and fold until incorporated. Finally, whisk in the olive oil. Pour the batter into your pan, and bake for 30-40 minutes until a toothpick inserted comes out with a few crumbs. Allow to cool on a wire rack for 15-20 minutes before de-panning.
  2. Frosting: Beat together the cream cheese and butter until combined. Add the maple syrup, vanilla, and salt and mix until light and fluffy. Serve with the cake as desired.

Additional Notes

If you don't have this specific pan, you can also bake this in a 10-cup capacity bundt pan, or even as layers for a layered cake.

Generated with ♥︎ by Matcha Print

It’s so moist from the olive oil and surprisingly fluffy for a carrot cake. And neither the cake nor the frosting are overly sweet, which is the way I prefer cake. I have a thing about cream cheese frosting where it is almost always cloyingly sweet from too much powdered sugar, so I opted for a more natural flavor by sweetening it with pure maple syrup!

In fact, this could pass as a breakfast cake. I mean, really…all cake can be for breakfast if you want it to be.

Filed Under: Cake, Sourdough, Uncategorized

« Sourdough Soft Pretzels
Sourdough Garlic Parmesan Croutons »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome to Mostly Sourdough

Hi there! I'm Sophie. In this little nook of the interwebs you will find mostly recipes that incorporate sourdough and sourdough discard, as I am a true baker at heart. I also share tasty and healthy vegetarian savory dishes. … Read More

Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search the site…

Explore Categories…

Archives

Keep in Touch!

Receive updates via email

Insta Feed

Finally sharing some moments from our wedding! Har Finally sharing some moments from our wedding! Hard to believe this was 2 months ago already. The best, most beautiful day in the redwoods eating great food, drinking and laughing with our friends and families. Couldn’t have asked for a better day! 🍾🥂🧀🍞🤍💍
•
Last photo was definitely me talking mad smack at corn hole.
•
•
•
#weddinginthewoods #wedding #redwoods #diywedding #cornhole #marincounty #bayarea #picnicwedding
I never posted the full scoring video of this mand I never posted the full scoring video of this mandala babe!✨🌾
•
I shared some of my favorite tips for scoring a mandala a few reels back, so check those out if you want to try a design like this for the first time. I find symmetry a little challenging, for some reason. My brain has a hard time with repetitive patterns, but taking it slow and drawing it out beforehand really helps!
•
Scored with my @wiremonkeyshop lame, baked in my @challengerbreadware pan. 🤍🌾🍞✨
•
•
•
#sourdough #sourdoughbaking #sourdoughbread #breadbosses #sourdoughbreadart #sourdoughscoring #canonphotography #bread #breadbaking #breaddesign #breadlover #breadmaking #breadscoring #wildyeast #naturallyleavened #artistsofinstagram #edible #fermentation #wheatstalks
Sourdough hand pies! Or pop tarts?? Whatever you w Sourdough hand pies! Or pop tarts?? Whatever you wanna call them, they are delicious! A flaky all-butter pie dough made with sourdough discard, filled with your favorite jam, topped with a simple glaze. Pie is better than cake, no matter the form and I will die on this hill. 🥧
•
If you didn’t know, I feel equally passionate about pie as I do sourdough. These little hand pies are so cute, and really not hard if you just get over the whole pie dough thing. You can do it, I promise!
•
Dm me if you want the recipe, cuz I’m saving this one for my cookbook, but I’ll happily share it with friends. 🤍🥧
•
•
•
#howto #homemade #recipedevelopment #sourdough #easyrecipe #cookingathome #recipes #handpies #breakfast #pie #sourdoughdiscard #freshflour #piedough #poptarts #homemadepoptarts #canonphotography
A little wheat stalk sourdough loaf! Scoring patte A little wheat stalk sourdough loaf! Scoring pattern inspired by @ioncrumb 🤍🌾 I used some fun fresh milled flours in this loaf, along with a touch of dried lavender. So lovely and fragrant out of the oven. 💜🌾🍞
•
Scored with my @wiremonkeyshop Poco lame, baked in my @challengerbreadware pan 🌾
•
•
•
#sourdough #sourdoughscoring #sourdoughart #breadbaker #breaddesign #wildyeast #naturalleavened #freshflour #fermentation #wheat #ladybaker
Blue cornmeal sourdough waffles! Here’s my go-to Blue cornmeal sourdough waffles! Here’s my go-to sourdough waffle (and pancake) recipe. I love these because I swap ingredients all the time to try different flours and liquids. No buttermilk? Make your own, or just use milk and add some Greek yogurt for flavor. 🧇🌾🌽
•
Sourdough Waffles (and pancakes):
2 eggs
220g buttermilk
100g milk
5g vanilla extract or vanilla bean paste
200g sourdough starter (can be active or discard)
50g sugar
6g baking soda
4g baking powder
5g salt
90g whole wheat flour
50g cornmeal
100g all-purpose flour

Whisk together the wet ingredients with the sugar until combined. Add the dry ingredients and whisk together until smooth. You may need to add more flour or milk to get it to the right consistency. Cook in a preheated waffle iron until golden and crisp.
•
•
•
#howto #homemade #recipedevelopment #sourdough #easyrecipe #cookingathome #recipes #sourdoughwaffles #breakfast #waffles #sourdoughdiscard #freshflour #sourdoughpancakes
Happy mandala Monday! It’s been too long since I Happy mandala Monday! It’s been too long since I’ve scored a mandala loaf, so I was so excited to bake this babe. 🍞🌾 Some of my favorite tips for scoring a mandala pattern on sourdough:

👀 Plan your design. Sketch it out on paper before going to the loaf. It helps to have something to reference. Then use a toothpick to trace it out on your loaf. ✍🏻

🧊 Keep your cool. If you’re worried your loaf will pancake before you finish scoring, pop it in the freezer for 20 minutes beforehand to get it extra cold and easier to work with.

✨And my final tip, which goes for any pattern, don’t be afraid to try something new! Trust your instincts and often you’ll love the result, but even more importantly you’ll learn something new for next time. 🤓
•
•
•
#sourdough #sourdoughscoring #sourdoughart #breadbaker #breaddesign #mandala #wildyeast #naturalleavened #fermentation #wheat #ladybaker

Copyright © 2022 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress