Moist Sourdough Carrot Cake Recipe with Cream Cheese Icing

This sourdough carrot cake is more than just a clever way to use discard—it’s everything a great carrot cake should be: incredibly moist, deeply spiced, and packed with texture. Grated carrots, crushed pineapple, toasted pecans, and juicy raisins bring it to life, while a touch of whole grain flour adds heartiness. Thanks to the sourdough starter, the cake bakes up with a tender crumb that stays fresh for days.

Why You’ll Love This Sourdough Carrot Cake

This sourdough carrot cake is a cozy, flavorful twist on the classic dessert—moist, tender, and perfectly spiced with a subtle tang from sourdough discard. We actually created this recipe just for our daughter, who loves carrot cake more than any other dessert. Now it’s a regular request in our house, and we love making it simply because she loves it so much.

Whether you’re looking to reduce food waste, try something new with your sourdough starter, or just want a cake that everyone genuinely looks forward to, this one delivers big on flavour, nostalgia, and joy.

• Great use for sourdough discard: Adds moisture and complexity while reducing waste.
• Incredibly moist and flavorful: Thanks to oil, freshly grated carrots, pineapple, and warm spices like cinnamon and nutmeg.
• No-fuss method: Easy to mix and bake—no complicated steps.
• Perfect for any occasion: Great for birthdays, potlucks, or a cozy weekend bake.
• Customizable: Mix in toasted nuts, raisins, or coconut, or keep it simple. It all works beautifully with classic cream cheese frosting.

If you love baking with sourdough and enjoy recipes that are both nostalgic and a little unexpected, this carrot cake will definitely become a favourite in your rotation.

Tools You’ll Need

Here’s what you’ll need to make this sourdough carrot cake, from mixing to frosting. Most are standard kitchen tools, but we’ve noted a few helpful (optional) extras if you have them on hand.

• Mixing bowls – At least two: one for wet ingredients, and one for dry.
• Box grater or food processor – For freshly grating carrots. Avoid pre-shredded carrots, which are too dry and coarse for this recipe.
• Measuring cups and spoons – Accuracy matters, especially for the dry ingredients and sourdough discard.
• Rubber spatula – For folding in the carrots and mix-ins without overworking the batter.
• Whisk – Helps fully blend the wet ingredients before combining with the dry.
• Two 8-inch (20 cm) round cake pans – Perfect for a classic layered presentation.
• Parchment paper (optional) – Makes removing the cake from the pan easier and helps prevent sticking.
• Cooling rack – Allows the cake to cool evenly before frosting.
• Hand or stand mixer (optional) – Useful for whipping the cream cheese frosting until light and fluffy.
• Offset spatula (optional) – Makes it easier to spread frosting evenly and cleanly.

Ingredients You’ll Need

This sourdough carrot cake uses a mix of pantry staples and a few classic carrot cake ingredients to create a rich, moist crumb with incredible flavour. The sourdough discard adds depth and moisture without making the cake taste “sour,” and the mix-ins bring texture and natural sweetness.

We’ll break the ingredients down into three parts: the cake batter, the cream cheese frosting, and optional add-ins or customizations.

For the Cake Batter

Ingredient	Weight (g)	Volume	Baker’s %
All-purpose flour	150 g	1¼ cups	50%
Whole wheat flour	150 g	1¼ cups	50%
Granulated sugar	300 g	1½ cups	100%
Sourdough discard	125 g	½ cup	~42%
Large eggs	200 g	4 eggs	~67%
Vanilla extract	12 g	1 tbsp	4%
Butter, melted	226 g	2 sticks (1 cup)	75%
Grated carrots	300 g	3 cups, packed	100%
Crushed pineapple, drained	80 g	⅓ cup	27%
Raisins	80 g	½ cup	27%
Chopped pecans	60 g	½ cup	20%
Ground cinnamon	4 g	1½ tsp	1.3%
Ground nutmeg	1 g	½ tsp	0.3%
Ground ginger	1 g	½ tsp	0.3%
Fine sea salt	5 g	1 tsp	1.6%
Baking soda	6 g	1½ tsp	2%

Total Flour Weight (100%) = 300g
Baker’s % is based on flour weight and helps understand hydration and structure in sourdough-based batters.

For the Cream Cheese Frosting

Ingredient	Weight (g)	Volume
Cream cheese, softened	450 g	16 oz (2 bricks)
Unsalted butter	226 g	2 sticks (1 cup)
Vanilla extract	15 g	3 tsp (1 tbsp)
Icing sugar	240 g	2 cups, sifted

A simple, silky frosting made with cream cheese, butter, vanilla, and icing sugar. You can also add a touch of lemon zest or maple syrup for variation if desired.

How to Make Sourdough Carrot Cake (Step-by-Step)

Info	Details
Yield	1 double-layer 8-inch cake
Prep Time	25 minutes
Bake Time	35–40 minutes
Cooling Time	1 hour
Total Time	~2 hours
Storage	2 days at room temperature, 5 days refrigerated, 3 months frozen

Instruction

Prep your pan and oven

1. Preheat the oven to 350°F (175°C).
2. Grease and line two 8-inch round cake pans with parchment paper, or grease and flour them well. Set aside.

Whisk the wet ingredients

3. In a large mixing bowl, whisk together the eggs, sugar, sourdough discard, melted butter, and vanilla extract until smooth.

Mix the dry ingredients

4. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, spices, salt, and baking soda.

Combine and fold in carrots

5. Add the dry ingredients to the wet and stir until just combined—don’t overmix.
6. Fold in the grated carrots, crushed pineapple, raisins, and chopped pecans until evenly distributed.

Bake until golden and fragrant

7. Divide the batter evenly between the prepared pans. Smooth the tops.
8. Bake for 35–40 minutes, or until golden and a toothpick inserted into the centre comes out clean.
9. Let the cakes cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting

This classic frosting is rich, silky, and just the right amount of sweet. It spreads beautifully and pairs perfectly with the warm spices and texture of the carrot cake.

1. In a large bowl or stand mixer, beat unsalted butter and the softened cream cheese until smooth and fluffy.
2. Add icing sugar, sifted, and vanilla extract.
3. Beat on medium speed until light, creamy, and fully combined.

Assemble and Frost the Cake

Once your cake layers are completely cool, you’re ready to bring it all together.

1. Place one cake layer on a serving plate or cake stand. Spread a layer of frosting over the top.
2. Add the second layer, top-side down for a flatter surface.
3. Frost the top and sides of the cake with the remaining frosting, using an offset spatula for smooth coverage.
4. Garnish with chopped pecans or walnuts, or a sprinkle of orange zest, if desired.
5. Refrigerate the cake for 15–20 minutes before slicing for cleaner cuts.

Tips for the Perfect Moist & Tender Sourdough Carrot Cake

A few simple techniques can make a big difference in the final texture of your cake.

• Use freshly grated carrots. Pre-shredded carrots are too dry and thick. Grate by hand or use a food processor for best results.
• Butter or neutral oil both work. We use butter in this recipe for flavour, but melted coconut oil or avocado oil are good alternatives. Avoid olive oil—it’s too strong for the spice profile.
• Don’t overmix the batter. Mix just until the flour disappears. Overmixing can lead to a tough, dense cake.
• Chill before slicing. After frosting, refrigerate the cake for 15–20 minutes to firm up the icing and get clean, neat slices.

Cream Cheese Frosting Tips

Even a simple frosting can be elevated with a few pro tricks.

• Customize the flavour. Try a little mascarpone, maple syrup, or lemon zest to switch things up.
• Always start with softened ingredients. Room-temperature butter and cream cheese whip together smoothly without lumps.
• Adjust the sweetness. Start with 1½ cups of icing sugar, sifted. Add more as needed, tasting as you go. Sifting helps keep it smooth and lets you use less sugar overall.

Variations and Substitutions

This sourdough carrot cake recipe is incredibly flexible—feel free to adjust it based on your preferences or dietary needs. Whether you’re looking to make it nut-free, dairy-free, or into cupcakes for a party, these simple swaps and additions work beautifully.

Add-ins and Extras

These classic carrot cake add-ins bring texture, flavour, and a little personality to your bake. Feel free to mix and match based on what you love.

• Chopped walnuts or pecans – Toast lightly for added crunch and nutty depth.
• Raisins or golden raisins – Add natural sweetness and chew.
• Crushed pineapple – Boosts moisture and adds a subtle tropical note.
• Shredded coconut – For extra texture and richness.
• Orange zest – Brightens the overall flavour and complements the warm spices.

Frosting Options

While classic cream cheese frosting is always a crowd-pleaser, you can easily adjust based on taste or dietary preferences.

• Traditional cream cheese frosting – Tangy, sweet, and rich—our go-to.
• Whipped mascarpone frosting – A lighter, silkier option with subtle tang.
• Dairy-free or vegan frosting – Use vegan butter and dairy-free cream cheese, or opt for a simple lemon or vanilla glaze.

Different Cake Formats

This recipe works well beyond just the standard 8-inch round cake pans.

• Cupcakes – Bake in a lined muffin tin for 18–22 minutes. Perfect for parties or grab-and-go treats.
• Loaf cake – Pour into a standard loaf tin and bake slightly longer, checking doneness with a toothpick.
• Layer cake – Bake two layers and frost in between for a celebration-worthy dessert.

Make Ahead, Storage, and Freezing

This sourdough carrot cake is a great candidate for making ahead—whether you’re prepping for a party, planning for the holidays, or just want to space out the work.

We often bake the cake the day before we decorate it. Letting it rest overnight allows the crumb to set and the flavours to deepen, plus it makes the process more relaxed.

To defrost:
– Thaw overnight in the refrigerator or for a few hours at room temperature.
– If frozen with frosting, note that the texture of the icing may soften slightly, but the flavour will still be excellent.

At room temperature:
– Unfrosted cake can be stored in an airtight container for up to 2 days.
– Once frosted, refrigerate due to the cream cheese icing.

In the refrigerator:
– Store frosted or unfrosted cake in an airtight container for up to 5 days.
– For best texture, let slices sit at room temperature for 15–20 minutes before serving.

In the freezer:
– Freeze the entire (unfrosted) cake or individual slices.
– Wrap tightly in plastic wrap, then foil, or use a freezer-safe container.
– Keeps well for up to 3 months.

FAQ – Your Sourdough Carrot Cake Questions Answered

Here are answers to some of the most common questions we get about this sourdough carrot cake—from substitutions to storage and everything in between.

Can I use active sourdough starter instead of discard?

Yes, you can use active starter if that’s what you have on hand. It may give the cake a bit more rise and a slightly tangier flavour, but the overall result will still be soft, moist, and delicious.

Does the cake taste sour?

Not at all. The sourdough flavour is very mild and simply enhances the cake’s depth and moisture. Most people won’t even notice it’s made with sourdough—it just tastes like a really good carrot cake.

Can I make this into cupcakes or a loaf cake?

Absolutely. This recipe adapts well to different formats:

• Cupcakes: Bake in a lined muffin tin for 18 to 22 minutes.
• Loaf cake: Use a standard loaf pan and increase the bake time slightly. Check for doneness with a toothpick inserted into the centre.

Can I make the cake ahead of time?

Yes, and we actually recommend it. The flavour improves after resting, and baking the day before makes the decorating process more manageable. You can bake the cake ahead, store it unfrosted, and frost just before serving.

Can I make this cake without eggs or dairy?

Yes. For a vegan version:

• Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
• Use plant-based milk and a dairy-free frosting or glaze.
  The sourdough helps lock in moisture, so the texture holds up well even without eggs.

How do I store leftovers?

• Room temperature: Unfrosted cake can be kept in an airtight container for up to 2 days.
• Refrigerator: Store frosted or unfrosted cake for up to 5 days.
• Freezer: Freeze individual slices wrapped tightly in plastic and foil, or in a freezer-safe container, for up to 3 months.

More Sweet & Savory Sourdough Discard Recipes

If you’re looking for more creative ways to use up your sourdough discard, here are a few of our favourite recipes—both sweet and savoury. They’re all easy to make and packed with flavour, just like this carrot cake.

• Sourdough Banana Nut Bread – A wholesome twist on a classic, with extra depth from the starter.
• Sourdough Pop Tarts – Buttery, flaky pastry filled with homemade jam and topped with glaze. A nostalgic treat made sourdough-style.
• Chewy Sourdough Granola Bars – Naturally sweetened, packed with oats, and perfect for snacks or breakfast on the go.
• Sourdough Apple Muffins – Soft and spiced with chunks of fresh apple. Great for lunchboxes or cozy mornings.
• Sourdough English Muffins – Crisp on the outside, tender inside. Perfect for breakfast sandwiches or simply with butter and jam.
• Sourdough Chocolate Cupcakes – Rich, moist, and topped with silky frosting. No one will guess they’re made with discard.

Tried This Recipe?

We’d love to hear how it turned out. Leave a comment and rating below to let us know what you think — especially if you tried a variation or baked it for someone special.

This recipe is close to our hearts, and if you’re into sourdough baking, you’re in good company. We share new recipes regularly, from sweet to savoury, classic to creative.

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