• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers & Bites
    • Mains
    • Sides
    • Salads & Dressings
    • Pizza
    • Soups & Stews
    • Breakfast & Brunch
    • Desserts
    • Drinks & Libations
    • Breads, Butters, and Jams
    • Sourdough
    • Sauces & Savory Condiments
    • Harry Potter
    • Recipe Index
  • Shop
    • Kitchen Tools
    • Pantry Staples
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy

Whip & Wander

menu icon
go to homepage
  • Recipes
  • About
  • Newsletter
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Newsletter
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Whip & Wander » Recipes » Desserts

    Published: Apr 5, 2022 · Modified: May 6, 2025 by Jenni · This post may contain affiliate links.

    Sourdough Discard Carrot Cake with Brown Butter Cream Cheese Frosting

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    a 13 x 9 inch sourdough discard carrot cake resting on a wooden surface with a bundle of carrots next to the pan
    three large dollops of brown butter cream cheese frosting on a carrot cake with sourdough discard
    a tray of carrots cake with gold serving utensils and a stack of cake plate next to the pan
    a bundle of carrots with the greens attached resting next to a tray of carrot cake with white frosting
    swoops of cream cheese frosting with vanilla bean and brown butter
    a side view of a slice of carrot cake with cream cheese frosting
    a gold cake server plating piece of cake on a ruffled cake plate next to a tray of sourdough discard carrot cake
    swuare slices of carrot cake on ruffles plates on a wooden surface
    square pieces of carrot cake on ruffled cake plates with gold forks

    a large Sourdough Discard Carrot Cake with Browned Butter Cream Cheese Frosting restign on a wooden surface with fresh carrots

    A moist and tender cake with swirls of buttery sweetness

    This Sourdough Discard Carrot Cake with Brown Butter Cream Cheese Frosting boasts a moist and tender crumb that includes a generous measure of sourdough discard. The sweetness of fresh spring carrots is complemented with fresh orange zest along with warming cinnamon, nutmeg, and cloves, and an optional (but encouraged) measure of walnuts and raisins. Swirls of brown butter and vanilla bean-flecked cream cheese frosting adorn the top adding a buttery sweetness with just a hint of orange.

    mixing bowls with cake batter, shredded carrots, flour, and walnuts in it
    a quadrant of four images showing carrot cake batter being mixed and poured into a cake pan

    What is sourdough discard?

    Sourdough discard is simply the portion of ripe sourdough you remove when feeding your starter. If like me, you also have a seemingly neverending supply of sourdough discard from your daily feedings, this carrot cake recipe is a perfect way to use some of it up -- in fact, it uses 270 g or about 1 cup of sourdough discard. Some of my other favorite sourdough discard recipes can be found here.

    a sourdough discard carrot cake in a rectangular cake pan
    a carrot cake in a rectangular cake pan with three large dollops of brown butter cream cheese frosting on top
    swirls of brown butter cream cheese frosting

    How to ensure a moist and flavorful carrot cake

    • Oil instead of butter - In general, cakes baked with oil such as canola oil or vegetable oil result in a moister, more tender bake with a more even crumb than using other fats such as butter. One reason is that oil remains liquid at room temperature, whereas butter will solidify, so you end up with a moister (feeling) cake. The other is that oil is pure fat so it will not encourage gluten formation to the same extent that butter (which is 80% fat / 20% water) does, leading to a cake that is more tender.
    • Apple sauce - My secret weapon for encouraging a moist crumb without sacrificing flavor is to use a measure of applesauce in addition to the oil. The one downside of oil (and one of the reasons some prefer to bake with butter) is that too much can ruin a cake by overwhelming the flavor with a distinct "oilyness." This is easily remedied for carrot cake by using part neutral oil like canola or vegetable oil and part applesauce which helps retain moisture and adds a nice sweetness that compliments the flavor of carrot cake well.
    • Sugar - Not only does sugar sweeten the flavor of the cake, it also helps the cake brown and caramelize, which adds to the flavor profile. In addition to flavoring the cake, it's also important for providing structure and ensuring a moist crumb because sugar molecules will cling to water helping to ensure moistness in the cake.
    • Freshly shredded carrots - Carrots are roughly 86-95% water on average so they greatly contribute to the moisture of carrot cake. However, I implore you not to buy pre-shredded carrots for this cake because they are often brittle and dry, disgorged of much of their excess liquid during production. Shred fresh carrots yourself for finer and more tender carrots that retain so much more of their liquid than pre-shredded.
    • Don't overbake it - Water starts to steam at 212 degrees F / 100 C so it's important that you pull your cake out of the oven before it reaches that temperature otherwise it is more likely to dry out. 200-210 degrees F / 93-99 C is the range you're aiming for to obtain a properly baked carrot cake.
    a cake with brown butter cream cheese frosting swirls resting next to a bundle of fresh carrots
    fresh carrots next to a tray with cream cheese frosting

    How do I know when my carrot cake is fully baked?

    Check for visual cues

    For carrot cake, the top should be nicely golden. You'll also want to look at the edges of the cake as it will pull away from the edges once done.

    Check the cake for springiness

    Gently press the top and see if it springs back. If the cake is nice and squishy it's a good indicator that the cake is fully baked. If it's still jiggly or your fingertips leave dents, it's an easy indicator that it's not done yet.

    Take the temperature

    If your cake passes the spring test, it's a great idea to check the temperature with a probe thermometer next. For dense cakes like carrot cake, you're looking for an internal temperature between 200-210 degrees F / 93-99 C. This is the thermometer I use in my kitchen.

    Why the toothpick test isn't a great test for carrot cake

    One popular way to test a cake's doneness is to insert a toothpick or skewer into the cake and if it comes out with batter or crumbs it's recommended that you continue to bake further. However, because carrot cake is so moist and dense this is not a great indicator for checking its doneness. Though you definitely want to continue baking is you see liquid batter, a few crumbs on the toothpick or skewer are totally normal. If you continue baking until you see no crumbs, you're likely to overbake the carrot cake.

    a rectangular shaped carrot cake with cream cheese frosting, a bundle of carrots, cake servers, and plates
    godl cake servers resting next to a carrot cake

    Does this sourdough discard carrot cake have nuts or raisins?

    Yes, I love to use both walnuts and raisins in this cake. But they are both totally optional! This cake is super delicious either way.

    Love nuts, but not walnuts? Pecans make a lovely swap in place of the walnuts. Feeling particularly nutty? You can use a half measure of both walnuts and pecans in this cake if you can't decide between the two.

    How to brown butter

    1. Set a skillet over medium heat. Add butter and allow to melt, stirring with a wooden spoon occasionally.
    2. As the butter melts it will begin to foam. Watch the pan closely during this process as the color will quickly change from buttery yellow, to golden, to toasty brown.
    3. Once the butter has reached a stage where it is golden brown, remove it from the stove immediately and carefully transfer to a heatproof bowl.
    a square slice of carrot cake next to a tray of the same cake
    a side view of a slice of Sourdough Discard Carrot Cake with Brown Butter Cream Cheese Frosting

    What tools do I need to make this recipe?

    • A kitchen scale (or measuring cups for less accurate measurements)
    • Measuring spoons
    • A large mixing bowl
    • A medium mixing bowl
    • A hand mixer
    • A silicone spatula
    • A vegetable peeler
    • A traditional grater
    • A citrus zester
    • Optional: A chef’s knife and a cutting board — OR — a nut chopper, if your nuts are not pre-chopped
    • A 13 x 9 cake pan -- OR -- (2) 9-inch round cake pans
    • Parchment paper
    • A probe thermometer
    • A skillet
    • A fine mesh strainer (for sifting)
    • An offset spatula (for frosting)

    Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    Can I use another size pan for this Sourdough Discard Carrot Cake recipe?

    I've tested this Sourdough Discard Carrot Cake using a 13 x 9-inch rectangular pan and (2) 9-inch round cake pans. For the 13 x 9-inch rectangular pan, I found that the cake needed about 60-minutes of baking time. When it was split between (2) 9-inch round cake pans, they only needed 35-40 minutes of baking time. You can, of course split the batter between (3) 9-inch cake pans if you prefer a taller cake, though I would start checking for doneness at the 20-25-minute mark.

    three slices of sourdough discard carrots cake on plates next to a bundle of fresh carrots
    three plates with square slices of carrot cake with cream cheese frosting

    Looking for more sourdough discard baking inspiration?

    Love this Sourdough Discard Carrot Cake recipe? Here are some additional baking recipes that utilize sourdough discard that you might enjoy:

    • Sourdough Discard Spiced Pear Muffins
    • Sourdough Discard Strawberry Mint Scones
    • Sourdough Discard Cranberry Orange Scones
    • Sourdough Discard Pumpkin Scones with Maple Brown Butter Icing
    • Sourdough Discard Buttermilk Pancakes
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a large Sourdough Discard Carrot Cake with Browned Butter Cream Cheese Frosting restign on a wooden surface with fresh carrots

    Sourdough Discard Carrot Cake with Browned Butter Cream Cheese Frosting

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Whip & Wander
    • Prep Time: 35 minutes
    • Cool Time: 2 hours
    • Cook Time: 60 minutes
    • Total Time: 3 hours 35 minutes
    • Yield: 15 servings 1x
    • Category: Desserts
    • Method: Oven / Stovetop
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    This Sourdough Discard Carrot Cake with Brown Butter Cream Cheese Frosting boasts a moist and tender crumb that includes a generous measure of sourdough discard. The sweetness of fresh spring carrots is complemented with fresh orange zest along with warming cinnamon, nutmeg, and cloves, and an optional (but encouraged) measure of walnuts and raisins. Swirls of brown butter and vanilla bean-flecked cream cheese frosting adorn the top adding a buttery sweetness with just a hint of orange.


    Ingredients

    Scale

    For the sourdough discard carrot cake:

    • 240 g (2 cups) all-purpose flour
    • 1 tbsp ground cinnamon
    • ¼ tsp ground nutmeg
    • ¼ tsp ground cloves
    • 1 tsp Kosher salt
    • 2 tsp baking soda
    • 400 g (2 cups) white granulated sugar
    • 8 oz (1 cup) canola oil or vegetable oil
    • 250 g (1 cup) unsweetened applesauce
    • zest of 1 orange
    • 2 tsp vanilla extract
    • 4 large eggs
    • 270 g (1 cup stirred down) 100% hydration sourdough discard
    • 1 lb carrots, shredded (use freshly-shredded carrots, not pre-shredded)
    • 100 g (1 cup) roughly chopped walnuts (may sub for pecans), optional
    • 80 g (½ cup) seedless raisins, optional
    • Butter, for greasing pan

    For the brown butter cream cheese frosting:

    • 4 oz (1 stick) unsalted butter
    • 8 oz (1 block) full-fat cream cheese, softened
    • 1 tbsp orange juice
    • 1 vanilla bean, seeded or 1 tsp vanilla bean paste
    • ¼ tsp Kosher salt
    • 8 oz (about 1 ¾ cups) confectioner's (powdered) sugar

    Instructions

    For the sourdough discard carrot cake:

    1. Preheat the oven to 350 degrees F / 177 C. Line a 13 x 9-inch cake pan with pan (or (2-3) 9-inch cake pans depending on your preference) with parchment paper. Grease the parchment paper and any visible inner sides of pan with butter. Reserve to the side.
    2. In a large bowl, combine the flour, cinnamon, nutmeg, cloves, salt, and baking soda. Whisk to combine. Reserve to the side.
    3. In another large bowl, combine the sugar, canola oil, applesauce, orange zest, and vanilla. Using a whisk or a hand mixer, whisk or blend until well combined. Then add the eggs and whisk or blend again until well combined.
    4. Add the sourdough discard to the wet ingredients, and using a silicone spatula, gently fold into the wet batter until well-combined. You do not want to overwork the sourdough discard or your crumb will not be as tender.
    5. Add the dry ingredients to the wet ingredients. Using a silicone spatula, gently fold the dry ingredients into the wet ingredients for a couple of turns (there should still be some major flour steaks at this point). Then add the shredded carrots, and (if using) the nuts and raisins. Continue folding the ingredients until they are just combined, with no remaining flour streaks.
      • The reason you want to add the carrots, nuts, and raisins in before the flour has been completely worked into the batter is for two reasons: 1. That the small amount of coating from the flour will help keep these heavier ingredients from falling to the bottom of the cake when baked, and 2. that the batter does not get overworked by mixing those ingredients in after the flour has been completely folded in.
    6. Pour the batter into your cake pan (or evenly among your multiple smaller cake pans) and transfer to the oven. If using a 13 x 9-inch pan, the cake will need about 60 minutes of baking time. If using (2) 9-inch cake pans, the cake will need about 35-40 minutes of baking time. If you split the batter between (3) 9-inch cake pans, I would start checking for doneness at the 20-25-minute mark.
    7. To check that the cake has baked, first look for visual cues. The top should be nicely golden and the edges of the cake should have pulled away from the sides of the pan just slightly. I like to gently press the top and see if it springs back. If the cake is nice and squishy it’s a good indicator that the cake is fully baked. If it’s still jiggly or your fingertips leave dents, it’s an easy indicator that it’s not done yet. The next thing I like to do is to take the internal temperature of the cake. For dense cakes like carrot cake, you’re looking for an internal temperature between 200-210 degrees F / 93-99 C. This is the thermometer I use in my kitchen.
      • One popular way to test a cake’s doneness is to insert a toothpick or skewer into the cake and if it comes out with batter or crumbs it’s recommended that you continue to bake further. However, because carrot cake is so moist and dense this is not a great indicator for checking its doneness. Though you definitely want to continue baking is you see liquid batter, a few crumbs on the toothpick or skewer are totally normal. If you continue baking until you see no crumbs, you’re likely to overbake the carrot cake.
    8. Allow the cake(s) to cool completely before frosting, at least 2-3 hours.

    For the brown butter cream cheese frosting:

    1. Brown the butter. Set a skillet over medium heat. Add butter and allow to melt, stirring with a wooden spoon occasionally. As the butter melts it will begin to foam. Watch the pan closely during this process as the color will quickly change from buttery yellow, to golden, to toasty brown. Once the butter has reached a stage where it is golden brown, remove it from the stove immediately and carefully transfer it to a large heatproof bowl to cool. I like to allow the butter to cool to room temperature before continuing because it helps yield a thicker, creamier frosting. However, if you want a thinner, slightly more icing-like frosting you can let the butter cool for a few minutes and then proceed.
    2. Once the butter has cooled, add the cream cheese to the bowl, and using a hand mixer, blend the butter and cream cheese together until reasonably smooth. Then add the orange juice, vanilla bean seeds (or vanilla bean paste), and salt and blend again until smooth. Finally, sift the powdered sugar into the bowl and blend again until smooth and fluffy. I like to use an offset spatula to frost my cake once cooled.

    *Leftover cake should be refrigerated and should keep for up to 3 days when stored in an airtight container in the fridge or 3 months when stored in an airtight container in the freezer.


    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


    Nutrition

    • Serving Size: 1 serving
    • Calories: 623
    • Sugar: 49 g
    • Sodium: 313 mg
    • Fat: 32 g
    • Saturated Fat: 9 g
    • Carbohydrates: 71 g
    • Fiber: 3 g
    • Protein: 7 g
    • Cholesterol: 81 mg

    Did you make this recipe?

    Tag @whipandwander on Instagram and hashtag it #whipandwander

    « Thai-Inspired Grilled PBJ Sandwich
    Charred Broccolini with Lemon, Pine Nuts, and Parmesan »

    Reader Interactions

    Comments

    1. Rachel says

      April 12, 2023 at 4:16 pm

      The perfect finish to our Easter dinner! Everyone loved it. I’m thinking I’ll take it to our next church luncheon. So yummy!

      Reply
      • Jenni says

        April 19, 2023 at 9:12 am

        I'm so happy to hear that you all enjoyed this Sourdough Carrot Cake for Easter and are planning to make it again, Rachel! It's such a tasty one!

        Reply
    2. Sarah says

      April 17, 2022 at 9:22 am

      This cake was incredible. Literally the best carrot cake my family had ever eaten, and a fantastic use for sourdough starter! This one is getting bookmarked for sure.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    What to Make Right Now

    • a large white bowl with Southwest Pasta Salad resting on a gauzy green cloth with wooden salad servers
      Southwest Pasta Salad
    • a gold spoon scooping up roasted salmon topped with fresh herbs and feta
      Roasted Salmon with Feta and Herbs
    • A big white bowl filled Curried Chicken Salad on an orange cloth with salad servers
      Curried Chicken Salad
    • a white bowl with Spicy Kimchi Ahi Poke and a gold fork inside
      Spicy Kimchi Ahi Poke

    It's Big Salad Season

    • BBQ Chicken Salad in a large white bowl with a jar of buttermilk jalapeno ranch dressing on the side
      BBQ Chicken Salad with Buttermilk Jalapeno Ranch
    • A Burger Salad with Meatballs, a bowl of Special Sauce, and a plate of blue cheese
      Burger Salad with Cheese-Stuffed Meatballs and Special Sauce
    • A large white bowl filled with bbq pulled pork salad resting on a green cloth with peaches next to the bowl
      BBQ Pulled Pork Salad with Peaches and Cornbread Croutons
    • Tuna Salad Nicoise on a large white platter sitting on a wooden surface with salaf serving utensils resting to the right of the platter
      Tuna Nicoise Salad (Salade Niçoise)

    Summer Salads to Serve on the Side

    • strawberry peach salad on a white platter resting on a white towel
      Strawberry Peach Summer Salad with Basil Walnut Pesto
    • Wedge Salad with Horseradish Blue Cheese Dressing on a deep white plate
      Wedge Salad with Horseradish Blue Cheese Dressing
    • Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan on a white plate resting on a green cloth
      Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan
    • two white bowls with Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado, a small plate of lemons on the side
      Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado

    The Best Sandwiches Ever

    • a Prosciutto and Cheese Sandwich with Chili Fig Jam resting n a white plate on an orange cloth
      Prosciutto and Cheese Sandwich with Chili Fig Jam
    • an open baguette with onion, arugula, eggs, tapenade, tuna salad, tomatoes
      French Tuna Sandwich (Pan Bagnat)
    • an Italian Deli Sandwich on a white plate on a green cloth
      Italian Deli Sandwich
    • a closeup of a baguette with romesco sauce, arugula, and roast beef peeking out
      Roast Beef Sandwich with Romesco and Arugula

    Popular Recipes

    • a hand pulling a square of cheesy pizza from its tray
      Easy Same-Day Pizza Dough
    • a cast iron skillet with corn bread next to a plate with a slice of cornbread and pat of butter
      Brown Butter Buttermilk Skillet Cornbread
    • a white bowl with instant pot artichokes and lemon wedges in a copper dish
      Pressure Cooker Artichokes
    • a wooden spoon resting in a skillet full of Pasta with Olive Tapenade on a dark teal cloth
      Pasta with Olive Tapenade

    Make it a Pizza Night with These Delicious Recipes

    • a hand grabbing a slice of Peach, Corn, and Jalapeno Pizza with Honey off of a baking tray
      Peach, Corn, and Jalapeno Pizza with Honey
    • A slice of pepperoni and cheese pizza on a zucchini pizza crust being pulled off of a tray by a hand
      Zucchini Pizza Crust
    • a hand pulling a slice of White Clam Pizza off of a baking sheet
      White Clam Pizza
    • square slizes of BBQ Chicken Pizza on a sheet pan
      BBQ Chicken Pizza

    Bright & Easy Brunch Dishes

    • breakfast tacos on a white plate with cilantro and eggs
      Green Chili Breakfast Tacos
    • Peaches and fresh whipped cream on top of a Buttermilk Dutch Baby in a cast iron skillet resting on a wooden surface
      Buttermilk Dutch Baby
    • three plate with slices of kitchen sink frittata resting on a tan cloth
      Kitchen Sink Frittata
    • Blueberry sauce ont op of a stack of pancakes that have been cut into resting on a lilac cloth
      Sourdough Discard Buttermilk Pancakes

    Sweet Summer Treats

    • baked spiced peach crumble bars with almonds on top
      Spiced Peach Crumble Bars (Gluten-Free & Refined Sugar-Free)
    • Buttermilk Peach Pie Ice Cream in a glass pan resting on a cloth with two fresh peaches nearby
      Buttermilk Peach Pie Ice Cream
    • several plates with slices of pound cake, topped with whipped cream and berries on a neutral back ground
      Perfect Pound Cake
    • a harry potter book sitting next to a glass dish of strawberry buttermilk ice cream with a metal ice cream scoop and two cones resting in the dish. a bowl of strawberries resting nearby
      Molly Weasley's Strawberry Buttermilk Ice Cream

    Flavor Boosters: Sauces, Dressings & Condiments

    • Romesco Sauce in a dark green bowl with a gold spoon resting in the bowl
      Romesco Sauce
    • A gold spoon drizzling Special Sauce into a small brown bowl
      Special Sauce
    • Buttermilk Jalapeno Ranch Dressing in a glass jar with a gold spoon resting in the jar and everything resting on a green cloth
      Buttermilk Jalapeno Ranch Dressing
    • caesar salad dripping off of a spoon into a glass jar
      Greek Yogurt Caesar Dressing

    Magical Harry Potter Recipes

    • a loaf pan of ice cream resting next to a harry potter book on orange cloths
      Butterbeer Ice Cream
    • a pink and green iced chocolate birthday cake sitting on a wooden cake stand with a harry potter cook, a cake server, and a dark teal down nearby
      Harry Potter's Sticky Chocolate Birthday Cake (Gluten-Free)
    • a wooden surface with a white bowl filled with lemon slices and lemon ice pops ona blue towel, a harry potter book resting next to the bowl
      Lemon Ice Pops (Harry Potter-Inspired)
    • wooden tray, gillywater, glasses, white towel, mint, lime
      Gillywater

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    What to Make Right Now

    • a large white bowl with Southwest Pasta Salad resting on a gauzy green cloth with wooden salad servers
      Southwest Pasta Salad
    • a gold spoon scooping up roasted salmon topped with fresh herbs and feta
      Roasted Salmon with Feta and Herbs
    • A big white bowl filled Curried Chicken Salad on an orange cloth with salad servers
      Curried Chicken Salad
    • a white bowl with Spicy Kimchi Ahi Poke and a gold fork inside
      Spicy Kimchi Ahi Poke

    It's Big Salad Season

    • BBQ Chicken Salad in a large white bowl with a jar of buttermilk jalapeno ranch dressing on the side
      BBQ Chicken Salad with Buttermilk Jalapeno Ranch
    • A Burger Salad with Meatballs, a bowl of Special Sauce, and a plate of blue cheese
      Burger Salad with Cheese-Stuffed Meatballs and Special Sauce
    • A large white bowl filled with bbq pulled pork salad resting on a green cloth with peaches next to the bowl
      BBQ Pulled Pork Salad with Peaches and Cornbread Croutons
    • Tuna Salad Nicoise on a large white platter sitting on a wooden surface with salaf serving utensils resting to the right of the platter
      Tuna Nicoise Salad (Salade Niçoise)

    Summer Salads to Serve on the Side

    • strawberry peach salad on a white platter resting on a white towel
      Strawberry Peach Summer Salad with Basil Walnut Pesto
    • Wedge Salad with Horseradish Blue Cheese Dressing on a deep white plate
      Wedge Salad with Horseradish Blue Cheese Dressing
    • Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan on a white plate resting on a green cloth
      Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan
    • two white bowls with Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado, a small plate of lemons on the side
      Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado

    The Best Sandwiches Ever

    • a Prosciutto and Cheese Sandwich with Chili Fig Jam resting n a white plate on an orange cloth
      Prosciutto and Cheese Sandwich with Chili Fig Jam
    • an open baguette with onion, arugula, eggs, tapenade, tuna salad, tomatoes
      French Tuna Sandwich (Pan Bagnat)
    • an Italian Deli Sandwich on a white plate on a green cloth
      Italian Deli Sandwich
    • a closeup of a baguette with romesco sauce, arugula, and roast beef peeking out
      Roast Beef Sandwich with Romesco and Arugula

    Popular Recipes

    • a hand pulling a square of cheesy pizza from its tray
      Easy Same-Day Pizza Dough
    • a cast iron skillet with corn bread next to a plate with a slice of cornbread and pat of butter
      Brown Butter Buttermilk Skillet Cornbread
    • a white bowl with instant pot artichokes and lemon wedges in a copper dish
      Pressure Cooker Artichokes
    • a wooden spoon resting in a skillet full of Pasta with Olive Tapenade on a dark teal cloth
      Pasta with Olive Tapenade

    Make it a Pizza Night with These Delicious Recipes

    • a hand grabbing a slice of Peach, Corn, and Jalapeno Pizza with Honey off of a baking tray
      Peach, Corn, and Jalapeno Pizza with Honey
    • A slice of pepperoni and cheese pizza on a zucchini pizza crust being pulled off of a tray by a hand
      Zucchini Pizza Crust
    • a hand pulling a slice of White Clam Pizza off of a baking sheet
      White Clam Pizza
    • square slizes of BBQ Chicken Pizza on a sheet pan
      BBQ Chicken Pizza

    Bright & Easy Brunch Dishes

    • breakfast tacos on a white plate with cilantro and eggs
      Green Chili Breakfast Tacos
    • Peaches and fresh whipped cream on top of a Buttermilk Dutch Baby in a cast iron skillet resting on a wooden surface
      Buttermilk Dutch Baby
    • three plate with slices of kitchen sink frittata resting on a tan cloth
      Kitchen Sink Frittata
    • Blueberry sauce ont op of a stack of pancakes that have been cut into resting on a lilac cloth
      Sourdough Discard Buttermilk Pancakes

    Sweet Summer Treats

    • baked spiced peach crumble bars with almonds on top
      Spiced Peach Crumble Bars (Gluten-Free & Refined Sugar-Free)
    • Buttermilk Peach Pie Ice Cream in a glass pan resting on a cloth with two fresh peaches nearby
      Buttermilk Peach Pie Ice Cream
    • several plates with slices of pound cake, topped with whipped cream and berries on a neutral back ground
      Perfect Pound Cake
    • a harry potter book sitting next to a glass dish of strawberry buttermilk ice cream with a metal ice cream scoop and two cones resting in the dish. a bowl of strawberries resting nearby
      Molly Weasley's Strawberry Buttermilk Ice Cream

    Flavor Boosters: Sauces, Dressings & Condiments

    • Romesco Sauce in a dark green bowl with a gold spoon resting in the bowl
      Romesco Sauce
    • A gold spoon drizzling Special Sauce into a small brown bowl
      Special Sauce
    • Buttermilk Jalapeno Ranch Dressing in a glass jar with a gold spoon resting in the jar and everything resting on a green cloth
      Buttermilk Jalapeno Ranch Dressing
    • caesar salad dripping off of a spoon into a glass jar
      Greek Yogurt Caesar Dressing

    Magical Harry Potter Recipes

    • a loaf pan of ice cream resting next to a harry potter book on orange cloths
      Butterbeer Ice Cream
    • a pink and green iced chocolate birthday cake sitting on a wooden cake stand with a harry potter cook, a cake server, and a dark teal down nearby
      Harry Potter's Sticky Chocolate Birthday Cake (Gluten-Free)
    • a wooden surface with a white bowl filled with lemon slices and lemon ice pops ona blue towel, a harry potter book resting next to the bowl
      Lemon Ice Pops (Harry Potter-Inspired)
    • wooden tray, gillywater, glasses, white towel, mint, lime
      Gillywater

    Footer

    ↑ back to top

    Recipes

    • Appetizers
    • Mains
    • Sides
    • Brunch
    • Desserts
    • Pizza
    • Harry Potter
    • Sourdough

    Whip & Wander

    Copyright © 2024 Whip & Wander. All Rights Reserved.

    Privacy Policy / Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    More to consume

    • About
    • Contact
    • Newsletter
    • Shop Tools
    • Shop Pantry
    4086 shares
    • 42
    4086 shares
    • 42