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If you love a classic carrot cake, this Sourdough Carrot Cake is about to become your new favorite version. It has everything you want with moist, tender layers packed with freshly grated carrots, warm spices, and just the right amount of sweetness. The sourdough discard adds extra moisture to the batter, helping create a beautifully soft crumb.
Around Easter, carrot cake always seems to show up on the dessert table. In our family it’s especially popular because it’s my dad’s favorite cake. If carrot cake is on the menu at a restaurant, I already know what he’s ordering. Now that I make this sourdough carrot cake at home, he even asks for it for his birthday.
I also love how the simple decoration and two cake layers can take a straightforward cake and make it feel a little elevated without much extra work. If you’re looking for a quicker version, try my Sourdough Carrot Cake Loaf, which is a simple carrot cake quick bread baked in a loaf pan.
Table of Contents
Quick Look: Sourdough Carrot Cake
- Prep Time: 30 minutes
- Bake Time: 35 minutes
- Cooling & Frosting Time: 2 hours
- Total Time: 3 hours and 5 minutes
- Servings: 16 slices
- Calories: ~584 kcal per slice (based on nutrition panel)
- Cook Method: baked in two 9-inch round cake pans
- Flavor & Texture: Moist and light with cozy spices and crunchy pecans for texture.
- Difficulty: Moderate – This is a stack and layer cake with quite a few ingredients, but the steps are straightforward.
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Why You’ll Love Sourdough Carrot Cake
- Springtime Favorite – Whether it’s for Easter brunch or just a Sunday dinner in the spring, this carrot cake is beautiful, festive, and full of warm flavor. For more Easter baking, try these Sourdough Hot Cross Buns, my Empty Tomb Sourdough Rolls or this Sourdough King Cake.
- Lightly Sweet Dessert – The soft, spiced layers and tangy cream cheese frosting make this the perfect centerpiece dessert for celebrating the season. I love incorporating shredded carrots into a sweet recipe like this, just like the shredded zucchini in this Chocolate Sourdough Zucchini Cake.
- Uses Sourdough Discard – Just like my Sourdough Carrot Cake Loaf, this recipe contains sourdough discard, which adds moisture and richness while giving you the benefits of sourdough without making the cake taste sour.
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 delicious Sourdough Pound Cake.
Important Ingredients
- Sourdough Discard – This cake uses sourdough discard. I use discard where the starter has been fed equal weights of flour and water (100% hydration). The older the discard, the more sour tang will be prevalent in this cake. If you don’t want any sour flavor, use a fresher discard.
- Fresh Carrots: Freshly grated carrots work best for this cake. Shred whole carrots using a box grater (fine or regular side) or a food processor so they melt into the cake as it bakes. Pre-shredded carrots tend to stay a little crunchy and stringy. Ask me how I know… eek!
- Brown Sugar and Granulated Sugar: A combination of sugars gives this cake the perfect balance of sweetness and flavor. The brown sugar adds richness while the granulated sugar keeps the crumb light.
- Vegetable Oil: Oil keeps the cake moist and tender. You can substitute another neutral-flavored oil or even coconut oil if you prefer.
- Large Eggs: Eggs provide structure and richness while helping the cake hold together.
- Sour Cream: Sour cream adds moisture and richness to the batter and helps create a soft crumb.
- All-Purpose Flour: All-purpose flour gives the cake structure while keeping the texture light and tender.
- Spices: Classic carrot cake flavor comes from a blend of ground cinnamon, nutmeg, ginger, and cloves.
- Vanilla Extract: Vanilla adds warmth and enhances the flavor of the spices and brown sugar in the cake.
- Baking Powder, Baking Soda, and Salt: These ingredients help the cake rise properly and balance the sweetness.
- Raisins and Nuts (Optional): Raisins add little bursts of sweetness and pecans or walnuts give the cake a bit of crunch. You can add one or both depending on your preference.
- Cream Cheese Frosting: I like to top this cake with a classic cream cheese frosting made with cream cheese, butter, powdered sugar, heavy cream, vanilla extract, and a pinch of salt.
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. Just use the same amount.
- Sour Cream: If you don’t have sour cream, you can substitute plain yogurt. Greek yogurt works well and will still give the cake a moist, tender crumb.
- Crushed Pineapple: You can substitute 60–120 grams of the vegetable oil in this recipe with equal weights of crushed pineapple (or applesauce) for more moisture and flavor.
- Raisins and Pecans: These are optional in this recipe because I don’t usually add them for my family. If you like them in carrot cake, add about 1/2 cup chopped pecans and 1/2 cup raisins.
- Pecan Decoration: I love the extra crunch and look of chopped pecans on top of this cake, but you can leave them off if you prefer.
How to Make Sourdough Carrot Cake
Shred Carrots & Prepare Pans
Step 1: Peel and shred the carrots using a box grater or food processor. I like using either the regular or fine side of the grater so the carrots blend nicely into the cake. Set aside.
Step 2: Preheat oven to 350º Fahrenheit. Prepare your cake pans by lining them with parchment paper. Spray two 9 inch round cake pans with cooking spray. Cut a circle of parchment paper to line the bottom of the greased pan and place it in the bottom of the pan.
Cake Pan Sizes: This cake can also be baked in two 8-inch round pans instead of 9-inch pans, though you may need to increase the baking time slightly. You can also bake the batter in a 9 × 13-inch pan for a pan-style cake, which may require a few extra minutes of baking time.
Mix Cake Batter
Step 3: In a small bowl, whisk together the liquid ingredients including the sourdough discard, eggs, and sour cream. Combine until smooth. Add the vanilla extract and vegetable oil. Whisk together.
Step 4: In a separate large bowl, whisk together the dry ingredients including the flour, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda and salt. Stir until well combined.
Step 5: Pour the wet ingredients into the dry ingredients and mix until just combined. This is a fairly wet batter, so don’t be surprised if it looks a bit loose compared to other cake batters.
Step 6: Add the shredded carrots and any raisins or chopped nuts. Gently stir until incorporated, being careful not to overmix so the cake stays tender and soft.
Long Fermentation Option: If you’d like additional sourdough fermentation benefits, you can mix the batter, cover it, and refrigerate it overnight or for up to 24 hours before baking. This resting time allows the sourdough discard to ferment the batter and develop more flavor. When you’re ready to bake, let the batter sit at room temperature for about 20 minutes, then continue with the recipe as written. If the batter is still chilled, the cake may take a few extra minutes to bake.
Bake Sourdough Carrot Cake
Step 7: Spread the cake batter into the prepared pans so that it evenly fills each pan.
Step 8: Bake the cakes at 350º Fahrenheit for 30-35 minutes. Check that they are done by inserting a toothpick. If it comes out clean, then the cakes are baked through. After taking the pans out of the oven, let the cakes cool for about 10-15 minutes in the pan before removing them to a cooling rack.
Note: This cake is very tender. Let it cool in the pan for a few minutes before removing it to a cooling rack to prevent cracking. I like to go around the edges with a knife to release the edges before turning them out to a cooling rack.
Cool & Frost Sourdough Carrot Cake
Step 9: While the cakes are cooling, make the cream cheese frosting by beating together the butter, cream cheese, powdered sugar, heavy whipping cream, vanilla, and a pinch of salt using a hand mixer or stand mixer. Continue whipping the frosting until it becomes thick and fluffy. Add a little extra whipping cream if you prefer a thinner frosting.
Step 10: Let the cakes cool completely before icing. For the fluffiest cream cheese frosting, let it whip for about 5–8 minutes until light and airy before spreading it on the cooled cake layers.
Make Ahead Tips: To make this cake ahead of time, let the layers cool completely, then wrap them tightly in plastic wrap and then foil and freeze until ready to use. You can frost the cakes while still frozen, then allow the assembled cake to thaw at room temperature before slicing and serving.
Step 11: Frost the completely cooled or frozen cake layers, spreading a generous layer of frosting between them. Use an offset spatula to spread the frosting evenly, then frost the top and sides of the cake.
Step 12: Sprinkle the sides and edges of the cake with chopped pecans for decoration, if desired. Slice and enjoy! The cake can sit at room temperature for up to 2 hours with the cream cheese frosting, but should be refrigerated after that. I usually freeze leftover slices for later.
How to Store Leftovers
Because of the cream cheese frosting, this cake should be stored in the refrigerator and will keep well for 1–2 days. I also like to freeze leftover slices for up to 3 months.
Amy’s Recipe Tip
Want to make this cake ahead of time? Bake the cake layers in advance and freeze them for easy assembly later. Once completely cooled, wrap each layer tightly in foil and freeze. When you’re ready to assemble the cake, frost the layers straight from the freezer and let the finished cake thaw at room temperature before serving.
Frequently Asked Questions
Yes. Active sourdough starter can be substituted for sourdough discard in this recipe using the same amount. The starter adds moisture and richness to the cake but will not make the cake taste sour.
Yes. You can pour the batter into a greased 9 × 13-inch pan to make a pan-style carrot cake instead of layers. The cake may need a few extra minutes of baking time.
Carrot cake can become dense if the batter is overmixed or if too much flour is added. Mix the batter just until combined and measure flour carefully (in grams) for the best texture.
No. Raisins and pecans are completely optional. I usually leave them out when making this cake for my family, but they add a nice texture if you enjoy them in carrot cake.
Yes. This batter works for cupcakes. Divide the batter into lined cupcake tins and bake at 375°F for about 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
Yes! So many of you asked about this that I tested it in a Bundt pan, and it works beautifully. Use a 10- to 12-cup Bundt pan and grease it really well, making sure to get into every nook and cranny with butter, then dust it lightly with flour. Pour the batter into the prepared pan and bake at 350°F for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Sourdough Dessert Recipes
If you tried this Sourdough Carrot Cake or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough Carrot Cake
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Equipment
- 2 9-inch cake pans
Ingredients
Sourdough Carrot Cake
- 120 grams sourdough discard, about 1/2 cup
- 3 large eggs , at room temperature, about 150 grams
- 120 grams sour cream, about 1/2 cup
- 8 grams vanilla extract, about 2 teaspoon
- 240 grams vegetable or canola oil, about 1 cup, see recipe notes
- 240 grams all purpose flour, about 2 cups
- 220 grams brown sugar, about 1 cup
- 200 grams granulated sugar, about 1 cup
- 6 grams ground cinnamon, about 2 teaspoons
- 1 grams ground nutmeg, about 1/2 teaspoon
- .5 gram ground ginger, about 1/4 teaspoon
- .5 gram ground cloves, about 1/4 teaspoon
- 8 grams baking powder, about 2 teaspoons
- 3 grams baking soda, about 3/4 teaspoons
- 7 grams salt, about 1 teaspoon
- 300 grams carrots, about 3 cups, shredded
- 80 grams raisins, optional, about 1/2 cup
- 60 grams pecans, optional, chopped, about 1/2 cup
Cream Cheese Frosting
- 226 grams unsalted butter, about 1 cup
- 113 grams cream cheese, about 1/2 cup
- 480 grams powdered sugar, about 4 cups
- 35 grams heavy whipping cream, about 2 Tablespoons, see recipe notes
- 4 grams vanilla extract, about 1 teaspoon
- pinch of salt
Chopped pecans for decorating the cake
Instructions
Sourdough Carrot Cake
- Preheat oven to 350ºF and line 2 9-inch round pans with parchment paper. Spray the pan with cooking spray, getting in the edges of the pan. Cut a circle of parchment paper and place the parchment paper on the bottom of the greased pan.
- To a small bowl whisk together the liquid ingredients: sourdough discard, eggs and sour cream until combined. Then add the vanilla extract and vegetable oil and whisk together.Note: See recipe notes for substituting some of the vegetable oil with crushed pineapple or applesauce.
- Peel and shred the carrots using a food processor or a box grater. The small holes create finely shredded carrots that melt into the cake, but the larger holes work too. Set aside.
- To a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda and salt. Pour the wet ingredients on top of the dry ingredients and mix to combine. Add the shredded carrots and mix again. If you are adding in raisins and chopped nuts, add them now too.
- Spread the batter in the prepared cake pans, filling them evenly. Bake the cakes at 350ºF for about 30-35 minutes until a toothpick is inserted into the cake and it comes out clean. Remove from the oven and let the cakes cool for about 10-15 minutes in the pan.
- Take a knife and release any edges that need to be released, then tip the cake over and finish cooling on a cooling rack. Let the cakes cool completely before icing.Note: Cake can also be wrapped in plastic wrap and aluminum foil and frozen to make ahead of time.
Cream Cheese Frosting
- While the cake cools, prepare the cream cheese frosting. To a small bowl, whip the unsalted butter and cream cheese together until light and fluffy. Add the powdered sugar, heavy cream, vanilla extract and a pinch of salt. Whip together. Continue whipping for at least 5 minutes until light and fluffy. Add a little more heavy cream as needed if the frosting is too thick.
Assemble Carrot Cake
- Once the cake has cooled completely, remove the parchment paper. Place one cake layer on a cake stand or serving plate. Spread about one-third of the cream cheese frosting evenly over the top. Add the second cake layer. Frost the top of the cake, then gently spread the remaining frosting down the sides. Garnish with chopped pecans, if desired. Slice and serve immediately or refrigerate until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It tastes amazing – I’m making it a second time because it stuck in the bunt pan. I buttered it well and floured. This time I’ll do the cake pans!
Thanks for sharing!
This recipe looks lovely! Can I add coconut to it or will that dry out the cake?
Coconut extract or coconut oil or shredded coconut? I think you could probably use coconut oil instead of vegetable oil, but I think if you added shredded coconut it would pull some moisture from the cake if you don’t compensate with extra moisture.
can this cake be baked in a 9×13 pan?
That should work. Happy baking!
Hello there, it looks great, but it seems like A LOT of sugar. If I reduce it, like, in half, will that affect the cake’s softness or puffiness?
It is supposed to be a sweet cake, and sugar also helps with moisture, tenderness, and browning, so with less of it, the cake may be a bit less soft and slightly drier, and won’t brown as much. I’d suggest starting with a small reduction (about 20–25%) first. If you do cut it more, just know the texture will be a bit different, but it should still work.
Hi! Random question, but how tall is this cake once it is frosted? Trying to plan out how to transport to Easter dinner if I’m in charge of bringing the cake! 😂
I haven’t measured it, but I would estimate 3-4 inches tall. Good luck!
This recipe was Devine!
I was surprised about the amount of oil, especially when I double batched (made the cake and mini cupcakes) but so, so good.
As per every single one of your recipes!
Thank you! 🙏🏼
I’m glad it turned out great!
This looks amazing! I’ve gotta tell you …… you are my “go-to” lady for everything sourdough. We call my baking day “Amy Day” because I use all your recipes. They are the most dependable recipes I’ve found. Thanks for all your content. Waiting to get your cookbook. Have a great day.
Thanks for the glowing review!
AMY!!! I was planning on making your carrot cake loaf (but doubling the recipe and baking in pie pans) for my son’s birthday party this Sunday! We did this in the past for my sister’s birthday and it was amazing (as always with your recipes)…. question is. Which is the preferred recipe???
Ohhh good question! This one I think is a little more rich and decadent (there’s more oil in it than the loaf recipe). Both are delicious, though so I don’t think you could go wrong with either.
We love this sourdough carrot cake. It’s so moist and tender and that cream cheese frosting – yum!