Sourdough Carrot Cupcakes with Cream Cheese Frosting

I have a huge love for all things sourdough so when I recently started craving carrot cake, I went into the kitchen and began to experiment with a few recipes. What I ended up with was a very moist, delicious, easy carrot cupcake recipe made with sourdough.

Sourdough Carrot Cupcakes with Cream Cheese Frosting | No Pineapple or Raisins | Rocky Hedge Farm

Sourdough Carrot Cupcake

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 pretty cupcake. It held it’s shape, and most of all it remained very moist.

Sourdough Recipes

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Sourdough Carrot Cupcake Recipe | Rocky Hedge Farm
Sourdough Carrot Cupcake Recipe without Pineapple and Raisins | Rocky Hedge Farm

Sourdough Carrot Cupcake Recipe | Kid Approved

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 anyway 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 cupcakes 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 cupcake lovers in the home.

Sourdough Cupcake Recipe with Carrots  Easy, Moist and Simple | Rocky Hedge Farm
Sourdough Carrot Cake Cupcake Recipe | Rocky Hedge Farm

A Few Notes About Sourdough Carrot Cupcakes

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 the cupcake pan, it forms a liner. I used a 1/2 cup dough for each one and that gave me large, beautiful cupcakes.

Moist Sourdough Carrot Cupcake Recipe | Rocky Hedge Farm
Sourdough Recipe for Carrot Cupcake. | Rocky Hedge Farm

Sourdough Carrot Cupcake Recipe

Sourdough Carrot Cupcakes with Cream Cheese Frosting

Yield: 12
prep time: 30 Mcook time: 30 Mtotal time: 60 M
Delicious, moist sourdough cupcakes filled with carrots and spices. Simple, easy with no fuss of pineapple or raisins.


Sourdough Carrot Cupcake 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 Cupcakes
  1. Preheat over to 350 degrees.
  2. 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.
  3. In a mixing bowl combine the softened butter and coconut sugar. Mix well.
  4. Then add the sourdough starter and mix well.
  5. 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.
  6. In a separate bowl, mix together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Mix well.
  7. 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.
  8. Prepare a muffin tin by cutting sheets of parchment to fit the muffin tin. You can also use cupcake liners.
  9. Fill the cupcake liners with 1/2 cup of the sourdough carrot batter.
  10. Bake for 20 minutes and then check to see the doneness of the cupcake.
  11. 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.
  12. Store covered in the refrigerator.
Cream Cheese Frosting Ingredients
  1. 8 ounces cream cheese
  2. 8 tbsp soft butter
  3. 1/2 cup coconut sugar
  4. 1/4 tsp stevia
  5. 2 tsp vanilla
How to Make Cream Cheese Frosting
  1. Mix all ingredients until fluffy.
  2. Swirl on top of the cupcakes.
  3. Add toasted walnuts.
Created using The Recipes Generator

Simple Easy Sourdough Recipes | Rocky Hedge Farm

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Simple Recipe for Sourdough Carrot Cupcakes | Rocky Hedge Farm

Sarah Blankenship

Rocky Hedge Farm is a simple living blog sharing the journey of a family living in small town USA. A hang laundry on the line, cook from scratch kind of girl, living in a modular home that is being remodeled, Sarah writes about balancing life as a mother, wife, homemaker, and farm girl.

Located in rural Missouri, Sarah keeps the company of her husband, and four children. The days are filled with time spent in the garden, keeping house, working on DIY projects, checking on the bees, and spending time with her husband and their children.