Sourdough Carrot Cake Recipe

Carrot cake is a timeless dessert loved for its moist texture, warm spices, and natural sweetness from carrots. Adding sourdough starter to the mix not only enhances the flavor but also creates a rich, tender crumb that makes every bite irresistible.

Sourdough baking isn’t just for bread—it’s a versatile ingredient that can elevate cakes, muffins, and even cookies. The tang of the sourdough balances perfectly with the warm cinnamon, nutmeg, and earthy carrots in this recipe.

This sourdough carrot cake is ideal for using up sourdough discard, while giving you a wholesome, bakery-quality treat at home. Whether topped with cream cheese frosting or enjoyed plain, it’s a dessert that’s both comforting and impressive.

Cooking Time & Serving

• Prep Time: 20 minutes

• Cook Time: 40–45 minutes

• Total Time: 1 hour 5 minutes

• Servings: 12 slices

Ingredients

Dry Ingredients

• 2 cups all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp salt

Wet Ingredients

• 1 cup sourdough discard (unfed starter)

• 1 cup granulated sugar

• ½ cup brown sugar

• 3 large eggs

• ¾ cup vegetable oil (or melted coconut oil)

• 1 tsp vanilla extract

Add-Ins

• 2 cups finely grated carrots

• ½ cup crushed pineapple, drained

• ½ cup chopped walnuts or pecans (optional)

• ½ cup raisins (optional)

How to Make

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan (or two 9-inch round cake pans).

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Prepare wet mixture: In a large bowl, whisk eggs, sugar, brown sugar, oil, vanilla, and sourdough discard until smooth.

4. Combine: Slowly add the dry mixture to the wet mixture, stirring until just combined.

5. Fold in add-ins: Gently fold in grated carrots, pineapple, nuts, and raisins.

6. Bake: Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.

7. Cool completely before frosting, if desired.

Notes

• For extra moisture, don’t skip the pineapple—it adds natural sweetness too.

• Cream cheese frosting is the classic choice, but you can also dust with powdered sugar for a lighter finish.

• Can be stored at room temperature for 2 days or refrigerated up to 5 days.

FAQs

1. Can I make this cake with active sourdough starter instead of discard?
Yes, but discard works best as it’s less bubbly and easier to mix into batters.

2. Can I make this cake dairy-free?
Absolutely—just use coconut oil and skip the cream cheese frosting, or use a dairy-free alternative.

3. Do I have to use pineapple?
No, but it helps with moisture. You can replace it with unsweetened applesauce.

4. Can this be frozen?
Yes, wrap slices individually and freeze for up to 3 months.

Nutrition (per serving – 1 slice without frosting)

Total Recipe: ~4,328 calories, 55g protein, 544g carbs, 220g fat, 21g fiber
Per Serving (12 slices): ~361 calories, 4.6g protein, 45g carbs, 18g fat, 1.7g fiber

Disclaimer

This recipe is for general enjoyment and should be eaten in moderation. If you have food allergies (nuts, gluten, or eggs), adjust ingredients as needed or consult with a healthcare professional before consuming.