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Long-Fermented Sourdough Carrot Cake

Long-Fermented Sourdough Brown Butter Carrot Cake

Joselyn Buehler
Celebrate the arrival of spring with this Long Fermented Sourdough Brown Butter Carrot Cake! A fresh, festive twist on a classic favorite. With tender layers infused with warm spices, nutty brown butter, and brown sugar this cake is everything you want for your Easter table. Finely grated carrots and citrus zest bring brightness, while the crunchy pecan brown sugar streusel adds a delicious contrast. Topped with a luscious cream cheese frosting, it’s the perfect bake to welcome longer spring days.
5 from 2 votes
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Servings 12

Equipment

  • Mixing bowls
  • Whisk, hand beaters, and rubber spatula for combining ingredients
  • Microplane or zester for zesting oranges
  • Box grater or food processor for grating carrots
  • Saucepan or small pot for browning butter
  • Kitchen scale
  • Measuring cups and spoons
  • Cake pans two 8-inch round pans or one 9x13-inch pan
  • Parchment paper (optional) for lining pans
  • Cooling rack
  • Toothpick or cake tester to test when cake is done
  • Small mixing bowl for candied pecans
  • Baking Sheet to toast pecans
  • Cake stand or platter
  • Bench scraper or frosting spatula for clean cake sides if frosting

Ingredients
  

Long-Fermented Sourdough Brown Butter Carrot Cake

Overnight Fermented Base:

  • 2½ cups (320g) all-purpose flour
  • 1/2 cup + 2 Tablespoons (138g) avocado oil
  • 1/2 cup (120g) sourdough starter (100% hydration, unfed)
  • 2 tsp vanilla extract
  • 1 tsp maple flavoring
  • 1/2 cup (100g) ½ cup granulated sugar
  • 1 cup (200g) packed brown sugar
  • 1/3 cup (120g) raw honey
  • 2/3 cup (150g) whole milk
  • 1/2 cup (120g) full-fat sour cream

Add the Next Morning:

  • 113 1/2 cup (113g) butter, browned
  • 2 large eggs + 2 egg yolks
  • 2 cups (240g) finely grated carrots
  • 1 tbsp (8g) orange zest
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cardamom
  • 75 g ⅓ cup brown sugar

Pecan Brown Sugar Streusel

  • 1/2 cup (75g) all-purpose flour
  • ½ tsp ground cinnamon
  • ⅛ tsp ground cardamom
  • ⅛ tsp ground nutmeg
  • 1/4 cup (57g) salted butter, softened
  • 1 cup (120g) pecans, whole or chopped
  • 2 Tablespoons (30g) sourdough discard

Cream Cheese Icing:

  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (117g) unsalted butter, softened
  • 3 3/4 cups (450g) powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions
 

Cake Instructions:

  • Baker's Schedule: 8:00 PM- Day 1

Step 1: Overnight Fermentation

  • In a large mixing bowl, whisk together the flour, oil, sourdough starter, vanilla, maple flavoring (if using), sugars, honey, milk, and sour cream.
    2½ cups (320g) all-purpose flour, 1/2 cup + 2 Tablespoons (138g) avocado oil, 1/2 cup (120g) sourdough starter (100% hydration, unfed), 2 tsp vanilla extract, 1 tsp maple flavoring, 1/2 cup (100g) ½ cup granulated sugar, 1 cup (200g) packed brown sugar, 1/3 cup (120g) raw honey, 2/3 cup (150g) whole milk, 1/2 cup (120g) full-fat sour cream
  • Overnight Fermentation Option: Cover and refrigerate overnight (8–12 hours). If you don't want to ferment overnight, skip this step and continue with directions for same-day baking.
  • Note: if making the pecan streusel and fermenting, you will be preparing this as well night before. Please refer to instructions listed below to see steps needed to start fermentation.

Step 2: Mix Remaining Ingredients into Batter

  • Baker's Schedule: 8:00 AM- Day 2
  • Brown the butter in a saucepan over medium heat until golden and fragrant. Let it cool slightly.
    113 1/2 cup (113g) butter, browned
  • Grate carrots finely.
    2 cups (240g) finely grated carrots
  • In a small bowl, whisk together your remaining dry ingredients.
    2 tsp baking powder, 1½ tsp baking soda, ½ tsp salt, 2 tsp ground cinnamon, 1 tsp ground ginger, ½ tsp ground nutmeg, ¼ tsp ground cardamom
  • To the fermented base, add browned butter, eggs and yolks, and all remaining dry ingredients. Beat with hand beaters until batter is smooth, about 1 minute.
    2 large eggs + 2 egg yolks
  • Fold in grated carrot and orange zest. Don't overbeat your batter.
    1 tbsp (8g) orange zest

Step 3: Bake

  • Preheat oven to 350°F (175°C).
  • Grease and flour two 9-inch cake pans or one 9x13-inch pan. Tap excess flour out of pans. Optionally, line bottoms of cake pans with parchment to make cakes release faster.
  • Pour the batter evenly into the prepared pan(s). This is roughly 2 1/2 cups per 9-inch pan or all of the batter in one 9x13 inch pan.
  • Bake for 40–45 minutes (round pans) or 45–50 minutes (9x13-inch). A toothpick inserted in the center should come out clean.
  • Cool in pans for 10 minutes, then transfer to a wire rack to cool completely. To make cakes easier to frost, wrap with plastic and place on a cookie sheet to refrigerate cakes. You can also freeze them after wrapping if you choose to frost cakes at a later time.

Fermented Pecan Brown Sugar Streusel

  • In a small bowl, toss pecans with sourdough discard until coated.
    1 cup (120g) pecans, whole or chopped, 2 Tablespoons (30g) sourdough discard
  • Add softened butter, brown sugar, flour, and spices.
    75 g ⅓ cup brown sugar, 1/2 cup (75g) all-purpose flour, ½ tsp ground cinnamon, ⅛ tsp ground cardamom, 1/4 cup (57g) salted butter, softened, ⅛ tsp ground nutmeg
  • Mix with your hands until crumbly. Spread streusel onto a baking sheet lined with parchment or a silicone mat and cover with plastic or a lint-free cloth. Allow to ferment overnight at room temperature.
  • The next morning, preheat oven to 325 F. Bake at 325°F (160°C) for 10 minutes. Toss pecans, and bake for another 10 minutes until golden and crisp. Cool completely before using as a topping.
  • Prepare your frosting while your cakes and topping cool.

Cream Cheese Frosting:

  • Note: this makes enough frosting to cover a 9x13 sheet cake. If making a two-tier 9 inch cake, double this recipe.
  • Beat cream cheese and butter together until smooth and fluffy with hand mixers. Scrape sides of bowl down if needed to make sure cream cheese and butter and completely combined and fluffy.
    8 oz (225g) cream cheese, softened, 1/2 cup (117g) unsalted butter, softened
  • Add vanilla and salt, and beat into mixture.
    1/4 tsp sea salt, 1 tsp vanilla extract
  • Sift powdered sugar if desired (makes less clumps and a smoother consistency). Gradually beat in powdered sugar until light and creamy.
    3 3/4 cups (450g) powdered sugar

Assembling your Cake:

  • If making a 9x13 single sheet cake, spread frosting over the top of the cake and sprinkle generously with the pecan streusel. If you choose to make a two-layer cake, place one layer on a serving plate. Spread frosting on top and sides, fully coating first layer of cake. Add the second layer and frost the top and sides. Refrigerate 30 minutes to firm up the icing, and then add pecan streusel to the sides of the cake. Slice and Serve!

How to pipe mini carrots:

  • I decorated my cake with tiny carrots all over randomly by coloring a bit of left over frosting orange and green. Use Wilton tip #5 with the orange frosting to pipe the a thicker line, pulling the end down to create a carrot. Add the carrot tops with green frosting with Wilton tips #2 or #1 making small lines at the top of the carrots.