This sourdough discard carrot cake bakes up soft and moist with shredded carrots, balanced warm spices, and a tender crumb that slices cleanly once cooled. It’s finished with a classic cream cheese frosting and works well as a simple sheet cake for gatherings.
If you enjoy traditional cake flavors adapted for sourdough discard, this recipe fits naturally alongside Sourdough Lemon Poppy Seed Pound Cake and Sourdough Vanilla Cake Made with Fresh Milled Flour.
For a deeper, cocoa-forward option, Sourdough Chocolate Cake Made with Fresh Milled Flour follows the same simple from-scratch baking steps and pantry ingredients.
Why You’ll Love This Recipe
- Moist and tender crumb – Shredded carrots, crushed pineapple, and sourdough discard work together to create a soft cake that stays moist without feeling heavy.
- Discard-friendly dessert – This recipe uses sourdough discard or starter without fermentation, making it an easy way to bake with what you already have.
- Classic carrot cake flavor – Warm spices like cinnamon, ginger, and nutmeg give the cake a balanced flavor that tastes familiar and well-rounded.
- Cream cheese frosting finish – The frosting adds richness and contrast, pairing naturally with the spiced cake without overpowering it.
- Well-suited for a sheet cake – Baking this in a 9×13 pan makes it practical for gatherings, slicing, and make-ahead desserts.
This was soooo good and moist! Got lots of compliments! Thank you!!! ~ Lane
Ingredients
Did you know you can convert almost any recipe to freshly milled flour? I share how to convert your recipes and more at The Cottage Mill.
Step into The Cottage Mill: Freshly Milled Flour Guides, Recipes, and More Await!
Variations & Add-Ins
- Carrot cake muffins – Divide the batter into muffin cups and adjust the bake time for smaller portions that are easy to serve or freeze.
- Carrot cake loaf – Bake the batter in loaf pans for a more compact cake that slices cleanly once cooled.
- Nut-free option – Leave out the pecans if needed, keeping the texture soft while still maintaining classic carrot cake flavor.
- Spice-forward version – Increase the cinnamon slightly or add extra nutmeg if you prefer a more pronounced spiced cake.
- Overnight fermented version – For a deeper flavor and a softer crumb, follow the overnight ferment option before moving on to the recipe tips.
Overnight Ferment Option
If you want a slightly deeper, more developed flavor, part of this batter can be fermented overnight using a simple method that was tested with sourdough discard. This option adds complexity without turning the cake into a fermented bread.
The night before – In a large bowl, mix the flour, sugar, sourdough discard or starter, butter, and vanilla extract until fully combined. Cover the bowl and let the mixture rest at room temperature for 4–6 hours, or refrigerate overnight.
What to hold back – Do not add the eggs, carrots, crushed pineapple, pecans, salt, or spices at this stage. Holding these ingredients back helps preserve structure and prevents excess moisture during fermentation.
The next day – Preheat the oven. Add the eggs to the fermented batter one at a time, mixing well after each addition. Stir in the cinnamon, ginger, nutmeg, cloves, drained pineapple, finely grated carrots, and chopped pecans until evenly combined.
Bake as directed – Pour the batter into the prepared pan and bake according to the recipe instructions. The finished cake will have a slightly deeper flavor while remaining moist and tender.
Recipe Tips
Drain the pineapple well before mixing – Excess liquid can weigh down the batter, so press the pineapple gently to remove juice while keeping the fruit itself.
Grate the carrots finely – Finely grated carrots blend into the batter more evenly, helping the cake bake through without dense or wet pockets.
Mix the batter just until combined – Overmixing can tighten the crumb, especially with heavier add-ins like carrots and nuts.
Use room temperature ingredients – Butter, eggs, and cream cheese blend more smoothly, creating a more even batter and consistent bake.
Bake until the center is fully set – Carrot cake is naturally moist, so rely on a clean skewer rather than surface color alone.
Cool the cake completely before frosting – Frosting a warm cake can cause the cream cheese frosting to melt and slide instead of setting properly.
Adjust spices gradually – The listed spice blend is balanced, but small increases work better than large changes to avoid overpowering the cake.
Store frosted cake covered – Keeping the cake covered helps maintain moisture while protecting the frosting’s texture.
How To Make Sourdough Carrot Cake
Step 1: Preheat the oven and prepare the pan – Preheat the oven to 350°F and grease a 9×13 baking dish, lining it with parchment if desired for easier removal.
Step 2: Mix the dry ingredients – In a medium bowl, whisk together the flour, cinnamon, ginger, salt, nutmeg, and cloves until evenly combined.
Step 3: Cream the butter and sugar – In a separate bowl, beat the butter and sugar together for 1–3 minutes until light and fluffy.
Step 4: Add the eggs and wet ingredients – Beat in the eggs one at a time, then mix in the sourdough discard, crushed pineapple, chopped pecans, and vanilla extract until combined.
Step 5: Coat the carrots – Add the grated carrots to the dry ingredients and toss to coat, which helps distribute them evenly throughout the batter.
Step 6: Combine wet and dry mixtures – Pour the wet ingredients into the dry ingredients and mix just until combined, being careful not to overmix.
Step 7: Transfer and bake – Pour the batter into the prepared pan, smooth the top, and bake for 45–55 minutes until a skewer inserted in the center comes out clean.
Step 8: Cool completely – Let the cake cool in the pan on a wire rack until it reaches room temperature before frosting.
Step 9: Make the frosting – Beat the cream cheese, butter, powdered sugar, vanilla, and cream until smooth, then fold in the pecans.
Step 10: Frost the cake – Frost the cooled carrot cake generously with the buttered cream cheese frosting with chopped pecans.
Step 11: Serve – Slice the carrot cake into squares and serve at room temperature, or chill briefly for cleaner slices and a set frosting.
Freezing & Storage
- Room Temperature or Refrigerator: Store frosted carrot cake covered in the refrigerator for up to five days. For best texture, let slices sit at room temperature briefly before serving so the crumb softens slightly.
- Freezer: Unfrosted carrot cake freezes best. Wrap the cooled cake or individual slices tightly and freeze for up to two months. Thaw overnight in the refrigerator, then frost before serving if desired.
- Reheating or Refreshing: This cake is best served at room temperature and does not need reheating. If chilled, allow slices to rest for 15–20 minutes to bring back a soft, tender crumb.
Recipe FAQs
Join The Community
Want More Cozy Recipes & Seasonal Inspiration?
Get cozy, from-scratch recipes, seasonal cottage living tips, and slow living inspiration delivered straight to your inbox.
More Sourdough Dessert Recipes from the Cottage
Another favorite from my kitchen to yours, where the seasons guide the table, and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
Did you make this recipe?
If you tried this recipe and loved it, I’d be so grateful if you came back to leave a 5 “⭐️” rating. I love seeing and celebrating your beautiful creations.
Sourdough Carrot Cake with Cream Cheese Frosting
Equipment
- 1 Large mixing bowl
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 9×13 Pan
Ingredients
- 1⅔ cups all-purpose unbleached flour 200 grams
- 3 cups shredded carrots 300 grams
- 2 cups granulated sugar 400 grams
- 4 large eggs 200 grams
- 1 pint crushed pineapple drained 15 oz 567 grams
- 1 cup chopped pecans 120 grams
- 1 stick butter room temperature 113 grams
- ½ cup sourdough discard or starter 100 grams
- 2 teaspoons cinnamon 5 grams
- 1 teaspoon ginger 2 grams
- 1 teaspoon salt 5 grams
- ½ teaspoon nutmeg 1 grams
- ¼ teaspoon cloves 0.5 grams
- 2 teaspoons vanilla extract 10 grams
Cream Cheese Frsoting
- 8 ounces cream cheese 227 grams
- 1 stick salted butter 113 grams
- 3 cups powdered sugar sifted 360 grams
- 2 tsp vanilla extract 10 grams
- 1-2 tablespoon whipping cream or whole milk 15–30 grams
- 1 cup chopped pecans 120 grams
Instructions
- Preheat the oven and prepare the pan – Preheat to 350°F and grease a 9×13 pan, lining with parchment paper if desired.
- Mix the dry ingredients – In a medium bowl, whisk together flour, cinnamon, ginger, salt, nutmeg, and cloves until evenly combined.
- Cream the butter and sugar – In a separate bowl, beat the butter and sugar together 1–3 minutes until light and fluffy.
- Add the eggs and wet ingredients – Beat in the eggs one at a time, then mix in sourdough discard, crushed pineapple, chopped pecans, and vanilla until combined.
- Coat the carrots – Add grated carrots to the dry ingredients and toss to coat evenly.
- Combine wet and dry mixtures – Pour wet ingredients into the dry and mix just until combined.
- Transfer and bake – Pour batter into prepared pan, smooth top, and bake 45–55 minutes until a skewer comes out clean.
- Cool completely – Let cake cool in the pan on a wire rack until room temperature before frosting.
- Frost the cake – Beat cream cheese, butter, powdered sugar, vanilla, and cream until smooth, fold in pecans, and spread evenly over cooled cake.
- Slice and Serve – Slice into squares and serve at room temperature, or chill briefly for cleaner slices and set frosting.
Notes
Overnight Ferment Option
If you want a slightly deeper, more developed flavor, part of this batter can be fermented overnight using a simple method that was tested with sourdough discard. This option adds complexity without turning the cake into a fermented bread.- The night before:
In a large bowl, mix the flour, sugar, sourdough discard or starter, butter, and vanilla extract until fully combined. Cover the bowl and let the mixture rest at room temperature for 4–6 hours, or refrigerate overnight. - What to hold back:
Do not add the eggs, carrots, crushed pineapple, pecans, salt, or spices at this stage. Holding these ingredients back helps preserve structure and prevents excess moisture during fermentation. - The next day:
Preheat the oven. Add the eggs to the fermented batter one at a time, mixing well after each addition. Stir in the cinnamon, ginger, nutmeg, cloves, drained pineapple, finely grated carrots, and chopped pecans until evenly combined. - Bake as directed:
Pour the batter into the prepared pan and bake according to the recipe instructions. The finished cake will have slightly deeper flavor while remaining moist and tender, with no sour taste.
Nutrition
Emily Rider
Home miller, sourdough baker, and seasonal from-scratch cook since 1999. Here at The Modern Day Cottage, I share recipes and the comforting rhythms of cottage living to help you mill flour at home, master sourdough, and bake confidently with freshly milled grains.
This was soooo good and moist! Got lots of compliments! Thank you!!!
Forgot to say that I finely shredded the carrots.
Great Tip:)!! PS: We appreciate your feedback more than you could know. Our blog has been a labor of love for us to share our tried and true recipes and our cottage lifestyle. Thank you again for taking the time to give us feedback:).
Lane, I’m delighted you enjoyed the sourdough carrot cake recipe and received many compliments! Thank you for your feedback. Great tip on finely shredding the carrots!
Warmly,
Emily