Sourdough Carrot Cake with Homemade Caramel Sauce
This sourdough carrot cake uses active sourdough starter for a long-fermented dessert. It's layered with a homemade caramel sauce and caramel cream cheese frosting.
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Servings: 12 slices
Equipment
- 3 9-inch cake pans
Ingredients
Homemade Caramel Sauce (optional--can use store-bought caramel)
- 2 cups brown sugar
- 1 cup heavy cream
- 10 tbsp salted butter
- 2 tbsp vanilla extract
- Pinch of salt
Sourdough Caramel Carrot Cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 cup extra-virgin olive oil
- ¾ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- ½ cup active sourdough starter or discard for same-day baking
- 1 ¼ cups caramel sauce divided
- 1 cup whole milk
- 2 tsp vanilla extract
- 3 cups shredded carrots
Caramel Cream Cheese Frosting
- ¼ cup caramel sauce
- 16 oz cream cheese softened
- 1 cup salted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
Make the Caramel Sauce (start here if you're making it from scratch)
- In a medium saucepan over medium heat, combine brown sugar, heavy cream, butter, and salt.
- Whisk continuously for 5–8 minutes until the mixture is bubbling and thickened.
- Stir in the vanilla and cook for another minute or two.
- Remove from heat and let the caramel cool in the pan—it will continue to thicken as it cools.
Make the Carrot Cake Batter
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a separate large bowl, whisk together the olive oil, granulated sugar, and brown sugar. Whisk in the eggs one at a time. Add the sourdough starter, 1/4 cup of the caramel sauce (save the remainder for the cake layering and frosting), milk, and vanilla extract. Whisk until smooth and fully combined.
- Fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Gently fold in the shredded carrots.
If you're using an active sourdough starter:
- Cover the bowl with plastic wrap and refrigerate overnight (8–12 hours) to allow the batter to ferment.
If you're using sourdough discard or skipping fermentation:
- You can bake the cake right away—no need to refrigerate.
Bake the Cake Layers
- When ready to bake, preheat the oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper.
- Divide the batter evenly between the pans and smooth the tops.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean or with some moist crumbs.
- Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Make the Caramel Cream Cheese Frosting
- In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy.
- Gradually add the powdered sugar, mixing on low until incorporated.
- Add the caramel sauce, vanilla extract, and salt. Beat until light and creamy.
- If the frosting feels too soft, chill it for a bit before assembling the cake.
Assemble the Cake
- Level the cake layers if needed.
- Place the first layer on a cake stand or serving plate. Spread a generous layer of frosting on top, then drizzle with about ⅓ cup of caramel sauce.
- Repeat with the second layer.
- Apply a light crumb coat of frosting around the outside of the cake, then chill in the fridge for 20–30 minutes to set.
- Frost the entire cake with the remaining frosting.
- Drizzle more caramel sauce over the top and gently swirl it in with an offset spatula or spoon.
- For extra flair, add a sprinkle of flaky sea salt, chopped nuts, or carrot ribbons.
Notes
Storage:
Store the cake in the fridge for up to 5 days.
Let it sit at room temperature for 30–60 minutes before serving for the best texture and flavor. Make Ahead Instructions: You can spread this cake-making process out over a few days. For example, you can make the cake batter one day, make the cake layers the following day, then cover each layer tightly with plastic wrap and store at room temperature overnight, then frost the next day.
Let it sit at room temperature for 30–60 minutes before serving for the best texture and flavor. Make Ahead Instructions: You can spread this cake-making process out over a few days. For example, you can make the cake batter one day, make the cake layers the following day, then cover each layer tightly with plastic wrap and store at room temperature overnight, then frost the next day.
Nutrition
Serving: 1slice | Calories: 1193kcal | Carbohydrates: 147g | Protein: 9g | Fat: 65g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 882mg | Potassium: 348mg | Fiber: 2g | Sugar: 117g | Vitamin A: 7029IU | Vitamin C: 2mg | Calcium: 203mg | Iron: 2mg
Calories: 1193kcal
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