Sourdough Carrot Cake
This is HANDS DOWN the best sourdough carrot cake recipe! Topped with rich cream cheese frosting, it's moist, delicious, and easy to make. Using simple ingredients like flour, eggs, carrots, raisins, cinnamon, and pecans, it comes together quickly with leftover sourdough starter discard.
This sourdough carrot cake has all the classic carrot cake flavors with a fun twist—sourdough discard!
It’s the perfect way to reduce food waste and whip up something the whole family loves. You won't believe how moist this cake is, with the perfect ratio of raisins, pecans, and carrots!
Plus, it’s topped with a fluffy, creamy, and light cream cheese frosting that’s sweetened perfectly—so much better than the overly sweet store-bought versions. And the best part is that it only takes a couple of minutes to make!
It’s sure to become one of your favorite cakes and is perfect for the holidays or any special occasion!
Carmyn's Notes
This carrot cake recipe is one of my family's favorite! I love doubling (or even tripling) the recipe so I can stash some in the freezer—perfect for when a carrot cake craving hits. Just whip up some fresh cream cheese frosting, and dessert is ready in no time!
Want mini versions? This recipe makes the cutest carrot cake cupcakes—18 to 24 depending on how big you like them! Just pop the batter into cupcake liners and bake for about 25 minutes. Easy, fun, and super delicious!
Enjoy! xx
Ingredients
- Cake Batter: For the cake batter, you'll need all-purpose flour, sourdough discard, baking soda, ground cinnamon, salt, granulated sugar, eggs, vanilla extract, vegetable oil, shredded carrots, raisins, and chopped pecans.
- Cream Cheese Frosting: This homemade frosting is made with cream cheese, butter, vanilla extract, and powdered sugar.
- Optional Garnishes: Chopped pecans are sprinkled around the top surface of the cake.
Substitutions
- Sourdough Starter Discard: This carrot cake was developed to be made with leftover sourdough discard, but active discard can also be used. You will still need to add the leavening agents for the cake to rise as it bakes.
- Pre-Shredded Carrots: A 10-ounce bag of pre-shredded carrots works as a shortcut instead of grating them or using a food processor. Chop them into smaller pieces before adding to the batter.
- Oil Substitutes: You can swap vegetable oil with 1 cup of melted coconut oil, avocado oil, or two sticks of melted unsalted butter. Avoid using olive oil because its flavor is too strong for this cake.
- Nut Options: You can replace pecans with walnuts. For extra flavor, toast the pecans at 350°F on a baking sheet for 10 minutes before using.
How to make sourdough carrot cake
Preheat your oven to 350°F (176°C). Lightly grease two 8" cake pans with oil and cover the bottoms with parchment paper (optional). Add a handful of flour to the pans and rotate them to coat them with flour to prevent sticking. Shake out any excess flour.
Step 1
Whisk together the all-purpose flour, ground cinnamon, salt, and baking soda in a small mixing bowl and set aside.
Step 2
In a separate bowl, whisk the eggs, vanilla extract, granulated sugar, discard, and vegetable oil until fully incorporated.
Step 3
Pour the dry ingredients into the wet mixture and stir them with a spatula until combined. Fold in the grated carrots, raisins, and ½ cup chopped pecans.
Step 4
Pour the batter evenly into the cake pans and bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.
Step 5
Remove from oven and let cool for 20 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting.
Trim the tops of each cake to level the surface, creating a smooth, even base.
Step 6
In a large mixing bowl, beat the butter, cream cheese, and vanilla extract, using an electric mixer until smooth. Add the powdered sugar ⅓ at a time, and beat until the ingredients are fully incorporated.
Step 7
Arrange four pieces of parchment paper on a plate or cake stand, positioned just beneath the edges of where the cake will sit. This step is optional but will give you a clean surface on the plate for serving.
Place the first layer onto the plate and use a spatula to add about ⅓ of the cream cheese frosting to the cake. Then, use an offset spatula to spread the frosting evenly.
(These two different spatulas will help minimize crumbs getting into the icing).
Step 8
Place the second cake layer on top of the first, with the bottom side facing up. This creates an even surface for easier frosting and helps prevent crumbs from mixing into the frosting.
Step 9
Add more cream cheese frosting to the top of the cake using the baking spatula.
Step 10
Use an offset spatula to spread the frosting evenly over the top and sides of the cake.
Step 11
Sprinkle ¼ cup of chopped pecans around the top edge of the cake.
Step 12
Gently pull a piece of parchment paper from underneath the cake.
Step 13
Remove the remaining pieces of parchment paper from beneath the cake to reveal clean edges around the bottom.
Step 14
Refrigerate the cake for at least 30 minutes to allow the frosting to set before slicing.
How to Store
Keep the carrot cake covered in the fridge for up to 4 days.
Carrot cake can be frozen for up to 3 months. Wrap each cake layer individually in two layers of plastic wrap, followed by a layer of aluminum foil.
Avoid freezing the cream cheese frosting. Instead, prepare it fresh once the cakes have thawed.
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Sourdough Carrot Cake
EQUIPMENT
- 2 8-Inch Cake Pans
- Box Grater or Food Processor
- Mixing Bowls
- Electric Hand Mixer
- Cooling Rack
INGREDIENTS
Carrot Cake Batter
- 2 ½ cups (300 grams) all-purpose flour
- 1 ½ cups (300 grams) granulated sugar
- ½ cup (125 grams) sourdough starter discard
- 4 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (200 grams) vegetable oil (sub avocado oil or 2 sticks butter)
- 3 cups carrots (grated)
- ½ cup raisins
- ½ cup chopped pecans (sub walnuts)
Cream Cheese Frosting
- 16 oz. cream cheese (room temperature)
- 2 sticks (226 grams) butter (room temperature)
- 3 teaspoons vanilla extract
- 2 cups (240 grams) powdered sugar
Optional Garnishes
- ¼ cup chopped pecans (or walnuts)
INSTRUCTIONS
Carrot Cake Batter
- Preheat your oven to 350°F (176°C). Lightly grease two 8" cake pans with oil and cover the bottom of the pans with parchment paper (optional). Add a handful of flour to the pans and rotate the pans to coat with flour to prevent sticking. Shake out excess flour.
- In a small mixing bowl, whisk together 2 ½ cups (300 grams) all-purpose flour, 4 teaspoons ground cinnamon, 1 teaspoon salt, 1 ½ teaspoons baking soda and set aside.
- In a medium-sized batter bowl, whisk 4 large eggs, 1 teaspoon vanilla extract, 1 ½ cups (300 grams) granulated sugar, ½ cup (125 grams) sourdough starter discard, and 1 cup (200 grams) vegetable oil on until fully combined.
- Pour the dry ingredients into the wet ingredients and stir them together using a spatula until combined. Fold in 3 cups carrots, ½ cup raisins and ½ cup chopped pecans.
- Pour the batter evenly into the cake pans and bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.
- Remove from oven, let cool for 20 minutes before transferring the cakes to a cooling rack to cool completely before frosting.
Cream Cheese Frosting
- In a large mixing bowl, beat 2 sticks (226 grams) butter, 16 oz. cream cheese, and 3 teaspoons vanilla extract, using an electric mixer until smooth. Add the 2 cups (240 grams) powdered sugar ⅓ at a time and beat until the ingredients are fully incorporated.
Assembly
- Arrange four pieces of parchment paper on a plate or cake stand positioned just beneath the edges of where the cake will sit. Place the first layer on the cake stand or plate, with the bottom facing up, and use a baking spatula to add about ⅓ of the cream cheese frosting to the cake. Then, use an offset spatula to spread the frosting evenly. (These two different spatulas will help minimize crumbs getting into the icing).
- Place the second cake layer on top of the first, with the bottom side facing up. This creates an even surface for easier frosting and helps prevent crumbs from mixing into the frosting.
- Add more cream cheese frosting to the top of the cake using the baking spatula. Use an offset spatula to spread the frosting evenly over the top and sides of the cake. Sprinkle ¼ cup chopped pecans around the top edge of the cake.
- Gently pull a piece of parchment paper from underneath the cake. Remove the remaining pieces of parchment paper from beneath the cake to reveal clean edges around the bottom.
- Refrigerate the cake for at least 30 minutes to allow the frosting to set before slicing.
NOTES
- This recipe makes 18-24 cupcakes. Use cupcake liners and bake for 25 minutes.
- Store covered in the fridge for up to 4 days.
- Carrot Cake can be frozen for up to 3 months. Wrap the slices individually in 2 layers of plastic wrap and a layer of aluminum foil.
Very good and moist,healthy. I made with less sugar than recipe calls for and was very good with sweet bites of raisins throughout. Did not frost, as used as a snack cake.
This was the best carrot cake ! Highly recommend this recipe
I made this and it didn’t rise at all, not sure what I did wrong, I did halve all the ingredients and use coconut oil. Otherwise followed the recipe. I like the thought of this cake and will try again.
Hi Bob, Im sorry to hear that - that's very strange the cake didn't rise at all in the oven. Did you add the baking soda?
Can you substitute Mascarpone for the cream cheese? I am looking for a not so sweet icing. Is this icing really sweet? Also, can you make it without starter?
Hi Dianna, we have a regular carrot cake recipe that does not use starter: Carrot Cake You can cut the amount in sugar in half for the icing for it be less sweet. I havent tested it with mascarpone cheese, but I don't see why it wouldn't work.
Delicious! I use unsalted butter instead of vegetable oil. I receive so many compliments. I’m trying to think how you could do a long fermentation with this recipe. Any suggestions?
Hi Leslie, We’re so thrilled to hear you loved this carrot cake! You can stick the batter in the fridge for up to 48 hours, just leave out the leavening agents and mix in when you are ready to bake.
My family thought it tasted like oil. We ended up throwing the whole cake away. Tasted nothing like a carrot cake! I’m confused why could have caused this.
Hi Kendall, Im so sorry to hear about your experience with the cake! This is a very classic carrot cake recipe and its been tested many times, so Im not sure why it would taste like oil. It sounds like your measurements may have been off.
mine is in the oven with half and half all purpose and while wheat and only a third of the sugar. taking my own risk to make it even healthier.
But could have a frosting for the lactose intolerant as well?
Hi Bettina, unfortunately we don't have a recipe for dairy-free frosting.
Hi I leave in Australia and we have lactose free Filadelfia cheese . Which I use as my kids are lactose intolerant.
Can I substitute 4 tsp of
Pumpkin pie spice in place of 4 tsp of cinnamon or would you suggest 2 tsp of cinnamon and 2 tsp of pumpkin pie spice? Also can I sub grape seed oil in place of avocado oil? TIA and thank you for sharing your recipes 😊
Hi Doreen,
I don’t see why not, that sounds very yummy! Let me know how it turns out! And yes you can sub the oils.