Mimi's Organic Eats » Recipes » Cakes & Cupcakes » Sourdough Carrot Snack Cake

Sourdough Carrot Snack Cake

Name: Sourdough Carrot Snack Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 226 grams organic carrots ((finely grated)); 113 grams salted butter ((melted)); 226 grams cane sugar; 113 grams sourdough discard; 2 large eggs ((room temperature)); ¼ cup Organic Valley Sweet Cream Creamer ((room temperature)); 155 grams white whole wheat flour; 30 grams rye flour; ¾ teaspoon baking powder; 1 teaspoon ground cinnamon; ¼ teaspoon ground cloves; ½ teaspoon fine sea salt; 113 grams salted butter ((softened)); 113 grams cream cheese; 284 grams powdered sugar ((sifted)); 1 teaspoon vanilla extract; Suncore Foods Organic Orange Dye; Suncore Foods Organic Matcha Green Dye

Cakes & Cupcakes • No Seed Oils • Sourdough • High Altitude • Spring • Easter | Published April 5, 2023 by Mimi Council

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This Sourdough Carrot Snack Cake is a simple carrot cake for Easter! It’s moist, lightly spiced, topped with a cream cheese icing, and decorated with naturally colored small piped carrots!

If you’re looking for more Easter desserts, check out my Easter Bunny Cake, Orange Carrot Ginger Cake, or my Brown Sugar Carrot Cupcakes.

sourdough carrot snack cake, simple carrot cake for easter, carrot cake that uses butter

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
FAQ's
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Why You'll Love This Recipe

Carrot Cake That Uses Butter: You will love this simple carrot cake for Easter! This Sourdough Carrot Snack Cake is a carrot cake that uses butter (not oil). Plus, it uses up sourdough discard for a unique carrot cake flavor, unlike any other! I also top this Sourdough Carrot Snack Cake with a cream cheese icing.

Naturally Colored: I use Suncore Foods natural dyes to pipe little buttercream carrots onto the top of this simple carrot cake for Easter. This part is totally optional! But, it does make for a really cute cake!

Tried & True: This is another collaboration recipe with my friend Hannah at Make It Dough! Hannah has got me making more sourdough recipes and I hope you're all enjoying them! I think this one is my favorite one yet! Whenever we do a collab, you can be confident this recipe has been combed over multiple times by both of us!

Ingredients

Butter: I use Organic Valley Salted Butter.
Cane Sugar: I used Wholesome for this recipe.
Eggs: I love Organic Valley, be sure you are using large eggs!
Sourdough Discard: You can use your sourdough discard straight from the fridge.
Coffee Creamer: I use Organic Valley Sweet Cream Creamer, but you can also use heavy whipping cream.
Flour: I use a mix of organic white whole wheat flour and organic rye flour. You can also use all purpose as well.
Spices: Some of my favorite spices for carrot cake are organic cinnamon and cloves. You'll also need baking powder and fine sea salt.
Carrots: Well, it wouldn't be carrot cake without organic carrots! Make sure they are finely grated.
Cream Cheese: I used Organic Valley Cream Cheese.
Powdered Sugar: I love Florida Crystals Powdered Sugar and it's what I used here.
Food Coloring: I use plant based organic food coloring from Suncore Foods, green matcha dye and orange dye.

Tools Needed

Stand Mixer (or hand mixer)

USA Pan 9 x 9-inch Baking Pan

Piping Bags

Ateco tip #6

Ateco tip #68

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Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment (or alternatively in hand mixer or bowl with whisk) add the carrots, melted butter, cane sugar, sourdough discard, eggs, and cream. Mix on low to combine.

In a separate bowl, add the white whole wheat flour, rye flour, baking powder, cinnamon, cloves and salt and whisk together. Add to the carrot mixture and mix on low to combine.

Step 2

Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan.

Step 3

To make the frosting: In the bowl of stand mixer fitted with the paddle attachment, add the butter, cream cheese, powdered sugar, and vanilla extract. Mix on low until combined, then speed mixer up to high and mix for 2 to 3 minutes or until light and fluffy. Reserve about ⅓ cup frosting, set aside.

Add the remaining frosting to the top of the cake and spread evenly.

Step 4

With the ⅓ cup frosting that was set aside, divide into bowls of two thirds and one third.

Add a small pinch of green dye to the one third and stir to combine. If you want it darker you can add more. Transfer to a piping bag with Ateco tip #68.

Add 1 to 2 tablespoons of the orange dye to the bowl with two thirds, stir to combine. If you want it darker orange, you can add more. Transfer to a piping bag with Ateco tip #6.

Using the orange frosting, pipe a line the size of the carrot you’d like to pipe and zig zag the frosting back and forth while making the line shorter each time so it creates a triangle.

Using the green frosting with the tip vertical (not horizontal as you’ll get a petal) pipe 2 to 3 small stems. Continue adding carrots on the cake in a freeform way!

FAQ's

What if I don't have sourdough discard?

If you don’t have sourdough discard, you can still make this simple carrot cake for Easter! Replace the sourdough discard with ¼ cup water and 57 grams organic all purpose flour. Add these two ingredients to a separate bowl, mix together, and then add in place of the sourdough discard.

What if i don't have creamer?

I use Organic Valley Sweet Cream Creamer in this cake recipe. If you don’t have creamer, you can use heavy whipping cream or even milk. I just like the taste that the Organic Valley Sweet Cream Creamer provides in this cake.

What if I don't have rye flour?

I use a little bit of rye flour here for added flavor. If you don’t have rye flour, you can use whole wheat or spelt flour instead. Or, you can also just use more white whole wheat flour as well! Just be sure to use the weight measurement when substituting.

What if I don't have white whole wheat flour?

If you don't have white whole wheat flour, you can use all purpose in its place. This is another collaboration recipe with my friend Hannah at Make It Dough! Hannah made this cake with all purpose to test it, and it's still delicious! If you are subbing to all purpose flour, be sure to use the weight measurement so replace the white whole wheat flour with 155 grams (1 1/4 cups) all purpose flour.

Do I have to pipe carrots?

You do not have to pipe carrots on this cake and it will still be equally delicious, and less work and time! If you’re not piping carrots, just add all the frosting onto the top of the cake and spread evenly.