Carrot Cake Recipe with Sourdough – Easy Loaf with Pecans & Raisins

Last Updated on 2 months by Neha Deshmukh

Carrot Cake Recipe With Sourdough – Easy Loaf With Pecans & Raisins

Hey everyone! If you’re anything like me, you absolutely love a good slice of carrot cake. But I’ve been experimenting lately, and I’ve found a way to make it even more special – with a touch of sourdough! This isn’t your grandma’s carrot cake (though Grandma would probably love it too!). It’s moist, flavorful, and has a lovely tang from the sourdough discard. Trust me, you’ll want to make this one.

Why You’ll Love This Recipe

This sourdough carrot cake is seriously the best of both worlds. It’s incredibly moist thanks to the carrots and sourdough, and the pecans and raisins add a delightful texture. Plus, using sourdough discard means you’re reducing waste and adding a unique depth of flavor. It’s perfect for a cozy afternoon tea, a festive gathering, or just a little something sweet with your coffee. I first made this when I had a ton of sourdough discard building up, and honestly, it’s become a family favorite!

Ingredients

Here’s what you’ll need to whip up this delicious loaf:

• 2 cups all-purpose flour (250g)
• 1 cup sourdough discard or starter (240ml)
• 1 cup granulated sugar (200g)
• 1 ½ teaspoons baking soda (7.5ml)
• 1 ½ teaspoons baking powder (7.5ml)
• 1 teaspoon salt (5ml)
• 1 teaspoon apple pie spice (5ml)
• 1 ½ cups shredded carrot (about 3 medium carrots) (180g)
• 2 eggs
• ½ cup vegetable oil (120ml)
• ½ cup milk (120ml)
• ½ cup raisins (75g)
• ½ cup chopped pecans (60g)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Sourdough Discard: This is the key to this recipe. Don’t worry if it’s been sitting in your fridge for a while – that’s what discard is for! You can also use unfed sourdough starter, but the discard gives a milder flavor.
• Apple Pie Spice: This is a wonderful blend that adds warmth and complexity. If you don’t have it, you can make your own (see the FAQs!).
• Carrot Cake Variations: Carrot cake recipes vary so much across India! Some families add pineapple, others use different nuts like walnuts. Feel free to experiment and make it your own. I’ve seen versions with a hint of cardamom too, which is lovely.
• Flour: All-purpose flour works great, but you can experiment with whole wheat flour for a nuttier flavor.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper – this makes removing the cake a breeze.
2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and apple pie spice. Just give it a good mix to make sure everything is evenly distributed.
3. In a large bowl, combine the vegetable oil, milk, eggs, sugar, and sourdough discard. Mix it all up until it’s smooth and everything is nicely incorporated.
4. Now, gradually add the dry ingredients to the wet ingredients, stirring until just combined. Don’t overmix! Overmixing can lead to a tough cake.
5. Gently fold in the shredded carrots, raisins, and chopped pecans. You want everything evenly distributed, but be gentle so you don’t deflate the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Expert Tips

• Don’t skip the parchment paper! Seriously, it’s a lifesaver.
• Grate your own carrots. Pre-shredded carrots can be a bit dry.
• Room temperature ingredients blend together more easily.
• Check for doneness with a toothpick – ovens vary!

Variations

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Use plant-based milk and oil.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid.
• Spice Level Adjustment: Add a pinch of cinnamon or nutmeg for extra warmth. My friend loves adding a tiny bit of ginger!
• Festival Adaptations: This cake is amazing for Thanksgiving or Christmas. A cream cheese frosting takes it to the next level!

Serving Suggestions

This carrot cake is delicious on its own, but a little something extra never hurts!

• A dollop of cream cheese frosting is classic.
• A sprinkle of powdered sugar is simple and elegant.
• Serve with a cup of chai for the ultimate comfort.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Store in an airtight container for up to a week.
• Freezer: Wrap tightly in plastic wrap and then foil. It will keep for up to 3 months.

FAQs

What is sourdough discard and can I use sourdough starter instead?

Sourdough discard is the unfed portion of your sourdough starter. It’s what you remove before feeding your starter. You can use active sourdough starter, but the discard gives a milder flavor.

Can I substitute the pecans with other nuts like walnuts?

Absolutely! Walnuts, almonds, or even macadamia nuts would be delicious.

How can I tell if my carrot cake is fully baked?

The toothpick test is your best friend! Insert a toothpick into the center – if it comes out clean, it’s done.

Can this carrot cake be frozen?

Yes! It freezes beautifully. Just wrap it tightly.

What is apple pie spice, and can I make my own blend?

Apple pie spice is a blend of cinnamon, nutmeg, and allspice. To make your own, combine 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon allspice.