A fully assembled sourdough carrot cake topped with cream cheese frosting, chopped nuts, and a sprinkle of cinnamon.

Let’s be real: carrot cake hits differently when it’s done right. It’s dessert, but it’s got carrots, so you can totally justify that second slice (or third—we don’t judge). Now, imagine taking all of that spiced carroty goodness and adding the complex tang of sourdough to the mix. That’s right, I’m talking about sourdough carrot cake—and trust me, your life is about to change.

If you’ve been nurturing a sourdough starter (aka your new BFF) and are ready to venture beyond bread, this is the recipe you’ve been waiting for. Not only does the sourdough starter add depth of flavor, but it also makes the cake next-level moist. Like, the kind of moist where people will assume you bought it from a fancy bakery.

Oh, and if you’re worried about the sourdough flavor overpowering your cake—don’t! The tangy notes are subtle, marrying perfectly with the sweetness, spices, and cream cheese frosting (yes, there’s gotta be frosting).

Why Make Sourdough Carrot Cake?

Okay, so why should you embark on this sourdough carrot cake adventure? I’ve got a few compelling reasons:

Waste Not: If you’re already a sourdough fanatic, you probably have starter discard multiplying faster than you can use it. This recipe is the perfect excuse to put that discard to delicious use.
Flavor City: Tangy sourdough plus warm spices (hello, cinnamon and nutmeg) equals a cake your taste buds won’t forget.
Flex Factor: Have friends or family who think your sourdough obsession is “too much”? Serve them this cake, and they’ll be singing your sourdough praises.

What You’ll Need to Get Started

A bowl of sourdough carrot cake batter being folded with a spatula, surrounded by spices and other ingredients.

To pull off this masterpiece, you’ll need pantry staples, some fresh carrots, and—of course—a cup of sourdough discard. Here’s the full rundown:

Ingredients for the Cake:

Dry Ingredients:
2 cups (240g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger

Wet Ingredients:
½ cup (120g) sourdough starter discard
1 cup (200g) granulated sugar
½ cup (100g) brown sugar, packed
3 large eggs
¾ cup (180ml) neutral oil (like canola or vegetable)
2 teaspoons vanilla extract

Add-ins:
2 cups (240g) freshly grated carrots (about 4 medium carrots)
½ cup (50g) chopped walnuts or pecans (optional)
½ cup (80g) raisins (optional)

Ingredients for the Cream Cheese Frosting

8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt

Time Breakdown

Preparation Time: 20 minutes
Bake Time: 35–40 minutes
Assembly Time: 15 minutes
Total Time: Just about 1 hour and 15 minutes (plus cooling time).

Kitchen Tools You’ll Need

Two 8-inch round cake pans (or a single 9×13 pan if you prefer)
Mixing bowls (one large, one medium, and one small)
Whisk and spatula
Grater for the carrots
Hand mixer or stand mixer (for the frosting)
Parchment paper

Pro tip: If you’re making this to impress guests (or, you know, just yourself), check out my recipe for sourdough biscuits for a fun complementary side dish. Trust me, a slice of sourdough carrot cake with a side of those flaky biscuits is weekend vibes done right.

Instructions (Without Overcomplicating Your Life)

A baker spreading cream cheese frosting over one layer of sourdough carrot cake with a spatula.

Here’s how to pull it all together:

For the Cake:

Preheat your oven to 350°F (175°C). Grease your cake pans and line them with parchment paper for easy removal.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, whisk the sourdough discard, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and fully combined.
Gradually add the dry ingredients into the wet mixture, stirring until no streaks of flour remain. (Don’t overmix!)
Fold in the grated carrots, nuts, and raisins if using. The batter will be thick—it’s supposed to be.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the Cream Cheese Frosting:

Beat the softened cream cheese and butter together until light and creamy.
Gradually add the powdered sugar, ½ cup at a time, until fully combined.
Mix in the vanilla extract and a pinch of salt. Beat on medium-high speed until the frosting is fluffy and smooth.

Assembling the Cake

If you’re working with two layers, place the first cake layer on a serving plate and spread a thick layer of frosting on top.
Gently add the second cake layer and frost the top and sides of the cake. Decorate with chopped nuts, if desired.
Slice and enjoy your masterpiece!

Nutritional Information (per slice, based on 12 servings):

Calories: 420
Carbohydrates: 57g
Protein: 5g
Fat: 20g
Fiber: 2g
Sugar: 40g

FAQs & Troubleshooting

Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour.

Why is my sourdough carrot cake dense?

You likely overmixed the batter. Sourdough cakes thrive on gentle handling. Fold your ingredients until just combined—it’s the key to a perfect crumb.

Can I skip the frosting?

You could, but why would you? Seriously, the cream cheese frosting is non-negotiable for me.

Pro Tips for Baking Like a Boss

Use freshly grated carrots (not the pre-shredded ones!). Packaged carrots are often too dry for baking.
Room temperature eggs will incorporate more easily into your batter, making it smoother.
Don’t rush the cooling process—a warm cake + frosting = disaster.

A Tangy Twist on Classic Comfort

Carrot cake is already a crowd-pleaser, but adding sourdough gives it that extra little somethin’-somethin’. It’s like a nod to tradition, but with a modern, tangy twist. Plus, the fact that you can use sourdough discard? That’s a win-win for both flavor and sustainability.

By the way, if you’re anything like me, this sourdough baking obsession won’t stop here. You’ll want to check out my post on Sourdough Biscuits: A Time-Tested Recipe for Fluffy, Tangy Goodness for another simple but oh-so-rewarding way to use your starter discard.

So, grab your carrots, preheat that oven, and let’s turn kitchen scraps into cake heaven. Because honestly, who needs normal carrot cake when you can have sourdough carrot cake instead?

Tag me on social media (@Sourdoughlovers) with your cake pics—I can’t wait to see your creations! Happy baking!

Sourdough Carrot Cake: Tangy, Sweet, and Moist Goodness

Why Make Sourdough Carrot Cake?