Sourdough Discard Carrot Cake

Step 1

Mix the pre-batter in a large ceramic bowl.  Start by stirring the whole with the discard, then add the sour cream and coconut sugar. Mix well before adding the flour. Using a Danish Whisk, mix flour into the wet until well combined. If remaining flour is left, add a small amount of milk to enable it to mix into the batter. Batter will be thick. Covered bowl with compostable cling wrap and a tea cloth and leave on counter to ferment overnight.

Step 2

The next day, when ready to make the cake, make the final batter. Preheat oven to 350℉. In a separate small-medium bowl, whisk the eggs. Pour eggs, maple syrup and vanilla into the pre-batter. Use dough whisk to somewhat mix in and then allow to sit for a few minutes to allow the pre-batter to soften up. Slowly pour the cooled melted butter into the pre-batter while whisking with dough whisk constantly.  Adding the butter will help to smooth out the batter. Once you have a smooth batter, add in remaining ingredients. Use a little mesh sifter when adding the baking soda to avoid clumps. Stir cake batter until all ingredients are mixed in well. Set aside.

Step 3

Liberally butter 3 x 8″ cake pans. Place unbleached 8″ cake round liner into each pan. Evenly pour the cake batter into each cake pan. After all pans have been filled, shake each pan and hit a few times up and down onto the counter to even out the top for a smooth cake top. Bake the cakes in oven for 32 to 35 minutes until golden. Rotate cakes half way through to ensure even baking. Insert a clean, sharp knife into the cake to make sure it comes out clean. Bake another minute or two if knife is not clean. Remove cakes from oven and allow to cool for 5 minutes.

Step 4

Use a dinner table knife to carefully loosen the cake from side of the cake pan. Grab the cake liner and slowly lift the cake out and onto a cooling rack. Do this for all cakes. Allow to cool on rack until cake can be handle. Turn cake onto one hand and remove the liner, then place cake back on to rack. Cool completely before compiling and frosting the cake.

Step 5

While the cakes cool, make the frosting. Using a stand mixer with the paddle attachment, whip the cream cheese for several minutes until light and fluffy. Use a stiff spatula to press the sides down and loosen the bottom to ensure all cream cheese gets whipped. Add the honey, vanilla, and salt and whip until frosting is fluffy and well-mixed.

Step 6

Place first cake on the cake stand and frost the top of it, then place second cake on top and frost. Finally, place the third cake on top and frost this cake. You can choose to leave cake like this without the sides frosted or you can frost the sides of cake for a fully frosted cake.

Tip #1

Cake should be left at room temperature if consuming same day. If consuming the next day, refrigerate cake and allow to come to room temperature before consuming. Store the leftover cake in the refrigerator or freeze slices for later.

Tip #2

If making a double stack cake, you can use the remaining batter to make cupcakes. Bake cupcakes for 28 minutes at 350℉.

Tip #3 Time Saver

If you don’t have enough time to ferment the batter, try our einkorn carrot cake cupcake recipe, which does not use discard.