How to Make Sourdough Carrot Cake Muffins

If you love sourdough and carrot cake, you will love these very moist, delicious, easy sourdough carrot cake muffins. Topped with a delicious healthy cream cheese frosting and toasted walnuts, this will be your go to recipe.

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Sourdough Carrot Cake Muffins

Maybe it was the fact that Easter is coming, and carrot cake just seems like the perfect dessert or maybe I just haven’t had a piece in a long time. Either way, I actually called my mom looking for a great recipe but the only ones that she could find had pineapple or dates, and I didn’t want anything like that. I just wanted something simple, and easy.

So, I decided to do a little bit of experimenting in the kitchen, and I ended up with a very delicious sourdough carrot cake muffin.

Sourdough Carrot Muffin Recipe

I had a few comments when the children realized I was making something that involved sourdough and carrots. They sort of sneered their little noses and didn’t think that there was any way they could possibly enjoy such a combination. As usual, they were in the kitchen while I was baking, and they were just begging to try a bit of the dough. Well, after the first tiny taste, one of them declared, “that’s pretty good”.

After the muffins were pulled from the oven and they finally got a taste of them, they were all proclaiming that they were very good! So, I at least have a few more carrot cake muffin lovers in the home.

A Few Notes About Sourdough Carrot Muffins with Cream Cheese Frosting

I baked these at 350 degrees for 30 minutes in a Pampered Chef muffin stoneware pan. At the 20 minute mark of baking, I checked them with a toothpick but they were still fairly uncooked. So, I let them cook another 10 minutes, rechecked them with a toothpick, and found that they were just slightly gooey in the middle. I pulled them from the oven but left them in the stoneware to cool. This yielded the perfectly moist muffin for me.

For the muffin liners, I use parchment paper that has been cut into squares. When you put the parchment paper into the muffin pan, it forms a liner. I used a 1/2 cup dough for each one and that gave me large, beautiful muffins.

Carrot Cake Muffin Ingredients

  • 1 cup butter, room temperature
  • 2 cups of coconut sugar
  • 1 cup fresh sourdough starter
  • 2 tsp of vanilla extract
  • 3 eggs
  • 2 1/2 cups of flour
  • 2 tsp baking soda
  • 1 tsp celtic salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2 1/2 cups of grated carrots
  • 1/2 cups chopped walnuts, toasted

How to Make Sourdough Carrot Cake Muffins Instructions

  • Preheat over to 350 degrees.
  • To toast the chopped walnuts, add 1 tbsp butter to a cast-iron skillet and allow the butter to melt. Add the chopped walnuts and stir frequently until walnuts are toasted. Do not allow them to burn. Once toasted, set walnuts aside.
  • In a mixing bowl combine the softened butter and coconut sugar. Mix well.
  • Then add the sourdough starter and mix well.
  • In a separate bowl, whip eggs and then add eggs to the sourdough, butter and coconut sugar mixture.  Add vanilla and mix well and set aside.
  • In a separate bowl, mix together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Mix well.
  • Add carrots to the sourdough mixture, and then add the dry ingredients to the sourdough mixture. Mix until all ingredients are well combined. Add in toasted walnuts and stir lightly.
  • Prepare a muffin tin by cutting sheets of parchment to fit the muffin tin. You can also use cupcake liners.
  • Fill the muffin tin liners with 1/2 cup of the sourdough carrot batter.
  • Bake for 20 minutes and then check to see the doneness of the cupcake.
  • I bake my muffins until they are still a bit gooey when checked with a toothpick. I remove them from the oven as they will continue to cook as they cool down.
  • Store covered in the refrigerator.

Cream Cheese Frosting Ingredients

  • 8 ounces cream cheese
  • 8 tbsp soft butter
  • 1/2 cup coconut sugar
  • 1/4 tsp stevia
  • 2 tsp vanilla

How to Make Healthy Cream Cheese Frosting

  • Mix all ingredients until fluffy.
  • Swirl on top of sourdough carrot muffins.
  • Add toasted walnuts.

If you try this recipe and love it, would you please come back and give it 5 stars? Here’s the full printable recipe for you to make this at home!

Sourdough Carrot Cake Muffins with Cream Cheese Frosting

Sourdough Carrot Cake Muffins with Cream Cheese Frosting

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

If you love sourdough and carrot cake, you will love these very moist, delicious, easy sourdough carrot cake muffins. Topped with a delicious healthy cream cheese frosting and toasted walnuts, this will be your go to recipe.

Ingredients

  • 1 cup butter, room temperature
  • 2 cups of coconut sugar
  • 1 cup fresh sourdough starter
  • 2 tsp of vanilla extract
  • 3 eggs
  • 2 1/2 cups of flour
  • 2 tsp baking soda
  • 1 tsp celtic salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2 1/2 cups of grated carrots
  • 1/2 cups chopped walnuts, toasted
  • Cream Cheese Frosting Ingredients
  • 8 ounces cream cheese
  • 8 tbsp soft butter
  • 1/2 cup coconut sugar
  • 1/4 tsp stevia
  • 2 tsp vanilla

Instructions

Preheat over to 350 degrees.
To toast the chopped walnuts, add 1 tbsp butter to a cast-iron skillet and allow the butter to melt. Add the chopped walnuts and stir frequently until walnuts are toasted. Do not allow them to burn. Once toasted, set walnuts aside.
In a mixing bowl combine the softened butter and coconut sugar. Mix well.
Then add the sourdough starter and mix well.
In a separate bowl, whip eggs and then add eggs to the sourdough, butter and coconut sugar mixture. Add vanilla and mix well and set aside.
In a separate bowl, mix together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Mix well.
Add carrots to the sourdough mixture, and then add the dry ingredients to the sourdough mixture. Mix until all ingredients are well combined. Add in toasted walnuts and stir lightly.
Prepare a muffin tin by cutting sheets of parchment to fit the muffin tin. You can also use cupcake liners.
Fill the cupcake liners with 1/2 cup of the sourdough carrot batter.
Bake for 20 minutes and then check to see the doneness of the cupcake.
I bake my cupcakes until they are still a bit gooey when checked with a toothpick. I remove them from the oven as they will continue to cook as they cool down.
Store covered in the refrigerator.

How to Make Cream Cheese Frosting
Mix all ingredients until fluffy.
Swirl on top of the cupcakes.
Add toasted walnuts.

Notes

I baked these at 350 degrees for 30 minutes in a Pampered Chef cupcake stoneware pan. At the 20 minute mark of baking, I checked them with a toothpick but they were still fairly uncooked. So, I let them cook another 10 minutes, rechecked them with a toothpick, and found that they were just slightly gooey in the middle. I pulled them from the oven but left them in the stoneware to cool. This yielded the perfectly moist cupcake for me.

For the cupcake liners, I use parchment paper that has been cut into squares. When you put the parchment paper into the cupcake pan, it forms a liner. I used a 1/2 cup dough for each one and that gave me large, beautiful cupcakes.

Find More Sourdough Recipes from Rocky Hedge Farm

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6 thoughts on “How to Make Sourdough Carrot Cake Muffins”

  1. These look soooo Delish
    I have an heirloom recipe for
    Carrot Cake, love this as muffins.

    Thank you, for sharing the recipe

    Happy Easter to ya and family.

    Reply

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