CARROT CAKE · MEDIUM
Sourdough Carrot Cake
Moist, warmly spiced carrot loaf with cream cheese frosting and subtle tang.
25 min
Prep
0 min
Rest
50 min
Bake
10 slices
Yield
Medium
Difficulty
Total time: 1h 15 min
Ingredients
Steps
1
Whisk wet ingredients. ⏱ 10 min
2
Combine and fold. ⏱ 10 min
3
Bake until set. ⏱ 50 min
4
Frost the cake. ⏱ 10 min
Step-by-step baking
1
Wet Mix Whisk oil, sugar, eggs and discard until smooth. ⏱ 10 minutes
2
Fold Fold in flour and spices, then add squeezed grated carrot. ⏱ 10 minutes
3
Bake Pour into a 23cm tin; bake at 175°C for 45–50 min. ⏱ 50 minutes
4
Frost Cool fully, then spread beaten cream cheese and icing sugar. ⏱ 10 minutes
Tips
🧺 Carrot Prep
Always squeeze or blot grated carrots — moisture affects bake time.
🥜 Texture
Fold in 80g chopped walnuts for a classic carrot cake bite.