Sourdough Carrot Cake Loaf

This Sourdough Carrot Cake Loaf is a simple carrot cake quick bread topped with cream cheese frosting. It is moist, flavorful, and baked as an easy quick bread instead of a layered cake. The tender loaf is topped with a thick layer of cream cheese frosting that my kids can’t get enough of.

It’s quick to stir together, uses sourdough discard, and bakes into a moist loaf that’s perfect for spring. This is the easy sourdough discard recipe I make every Easter when I don’t want to bake a whole layered cake, and my family absolutely loves it. If you’re looking for a classic layered carrot cake, try my Sourdough Carrot Cake with Cream Cheese Frosting instead.

Why You’ll Love This Discard Carrot Cake Loaf

• Quick Bread – One of the best things about this sourdough carrot cake loaf is how quick and easy it is to make. It comes together in just a few minutes and bakes into a soft, flavorful loaf with very little effort. I have plenty of favorite quick breads on my site including Sourdough Zucchini Bread, cozy Gingerbread Sourdough Snack Cake, Sourdough Applesauce Bread, and a whole bunch of sourdough muffin recipes, but this one might just be my new go-to.
• Easy Bake – Don’t let the long list of ingredients scare you off. This recipe comes together quickly and the hardest part is shredding the carrots, which only takes a few minutes. If you are looking for a more traditional layered dessert, try my Sourdough Carrot Cake instead.
• Cream Cheese Frosting – This sourdough carrot cake loaf is delicious even without the cream cheese frosting, but the frosting really takes it over the top. It is rich, buttery, and has just a light cream cheese flavor that pairs beautifully with the carrots and warm spices in the loaf. If you love cream cheese frosting, you will also enjoy these Pumpkin Bars with Sourdough Discard. This sourdough carrot cake loaf is a simple carrot cake quick bread topped with cream cheese frosting.
• Easter Treat – Just like Sourdough Hot Cross Buns and these Empty Tomb Sourdough Rolls, this carrot cake bread made with sourdough discard is perfect for an Easter spread. We also love it as a spring dessert or afternoon snack. It is simple to make and always disappears quickly in our house.

Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like these Sourdough Zucchini Muffins and young/fresh discard in sweeter recipes like this fall favorite Sourdough Pumpkin Roll.

Important Ingredients

• Sourdough Discard – I prefer using a younger sourdough discard because it has a milder flavor that works well in sweet recipes like this carrot bread. I typically use a 100% hydration discard, meaning equal weights of flour and water in the starter.
• Carrots – The best carrots for this recipe are traditional large carrots. Peel and grate them with a box grater or food processor for best results. You can also use baby carrots. I do not recommend using pre shredded carrots from the grocery store because they do not hold the moisture needed and can leave crunchy, stringy pieces in the loaf. Trust me, I learned that one the hard way. It was a sad day.
• Eggs- Eggs help bind the batter together and add richness to the loaf.
• Coconut Oil- I like to use melted coconut oil in this recipe, but any neutral flavored oil will work well.
• Brown Sugar– Brown sugar adds sweetness and depth of flavor that pairs nicely with the warm spices and carrots.
• Plain Yogurt- Plain yogurt adds moisture and helps create a soft and tender crumb.
• All-Purpose Flour- All purpose flour provides structure for the loaf while still keeping it soft and tender. You can substitute up to half of the flour with whole wheat flour if you prefer.
• Baking Soda, Baking Powder, and Salt- These ingredients help the loaf rise and balance the sweetness.
• Vanilla Extract- Vanilla adds warmth and enhances the flavor of the spices and brown sugar.
• Spices – The classic carrot cake flavor comes from a blend of cinnamon, nutmeg, ginger, and cloves.
• Cream Cheese Frosting –I like to top this loaf with a traditional cream cheese frosting made with unsalted butter, cream cheese, powdered sugar, heavy whipping cream, vanilla extract, and a pinch of salt. For a thinner frosting, add a little extra milk or heavy cream.

See the recipe card for full information on ingredients and quantities

Substitutions & Variations

• Active Sourdough Starter: You can substitute active sourdough starter for the sourdough discard if desired.
• Oil: If you do not want to use coconut oil, you can substitute vegetable oil (or any neutral-flavored oil). You can also use equal weights of applesauce or crushed pineapple.
• Plain Yogurt: You can substitute sour cream or flavored yogurt. Sometimes I use vanilla yogurt, which adds some extra flavor to this loaf.
• Add Pecans or Raisins: For extra texture and flavor, add chopped pecans or raisins to the batter. About 1/2 to 1 cup of chopped pecans works well. If adding raisins, I recommend about 1/2 cup.
• Skip the Frosting: You can leave off the cream cheese frosting if you prefer. The loaf is still delicious on its own, or try adding a crumb topping like the one I use on my Sourdough Banana Muffins.

How to Make Sourdough Carrot Cake Loaf

Shred Carrots and Mix the Batter

Step 1: Preheat the oven to 425ºF. Peel and shred carrots using a box grater or food processor. I like a finely shred carrot so that they melt into the cake smoothly. Set shredded carrots aside.

Step 2: Whisk together the dry ingredients including the flour, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a mixing bowl. Set aside.

Amy’s Recipe Tip: For the best texture and flavor, avoid using pre shredded carrots from the store. Instead, peel and grate fresh carrots using a box grater or food processor. Freshly grated carrots soften as they bake and blend beautifully into the loaf, while pre shredded carrots can leave crunchy, stringy pieces behind. Trust me, the extra few minutes of grating is worth it.

Step 3: Add the carrots to the dry mixture and mix until the carrots are lightly floured.

Step 4: To a liquid measuring cup, mix together the sourdough discard, oil, yogurt, eggs and vanilla extract. Mix until the discard is completely combined. Slowly add the liquid ingredients to the dry ingredients and mix together until just combined. 

Long Fermentation Option: If you’d like additional sourdough fermentation benefits, you can mix the batter, cover and refrigerate it overnight or for up to 24 hours before baking. This time allows the sourdough discard to ferment the batter and develop more flavor. Just be sure to use double-acting baking powder, which activates again in the oven so the loaf still rises properly after the long rest in the refrigerator.

Prepare the Pan

Step 5: Spread the batter evenly in a greased 9 by 5 loaf pan. If you are not using a nonstick pan, line the pan with parchment paper before adding the batter, especially if you are using a glass loaf pan.

Bake, Cool & Frost

Step 6: Bake the loaf at 425°F for 10 minutes. The higher heat activates the baking powder and baking soda quickly, helping the loaf rise and form a nicely domed top. Then lower the oven temperature to 350°F and continue baking for 40 to 50 minutes. Test for doneness with a toothpick inserted into the center. If it comes out clean, the loaf is ready.

Step 7: Let the loaf cool completely before frosting. While it cools, whip the unsalted butter and cream cheese until light and fluffy. Add the powdered sugar, heavy cream, vanilla, and salt. Continue whipping together. Add more heavy cream to thin the frosting if needed. Spread cream cheese frosting on top of the completely cooled loaf.

How to Store Leftovers

Slice the loaf and store the slices in an airtight container or zip top bag. If the loaf is unfrosted, it can stay at room temperature for up to 24 hours. After that, you can freeze the loaf or individual slices for up to 3 months.

If you plan to freeze the loaf, I recommend freezing it without the cream cheese frosting. Thaw the loaf and add the cream cheese frosting right before serving. You can also warm the slices slightly before serving if desired.

Frequently Asked Questions

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If you tried this Sourdough Carrot Cake Loaf or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!