If you’re looking for a moist carrot cake with a twist, this sourdough carrot cake recipe is the one for you!
\Whether you have leftover sourdough discard or an active sourdough starter, this recipe will turn it into a delicious dessert that the whole family will love.

With the perfect blend of warm spices, grated carrots, and a tangy hint from the sourdough, this cake is a great way to use up those extra ingredients while treating yourself to something special.
Let’s dive into making this delicious cake that’s sure to become one of your favorite cakes.

Why You Will Love This Recipe
Unique Flavor: The addition of sourdough discard or starter gives this carrot cake a unique, tangy flavor that sets it apart from traditional recipes.
Moist and Tender: The combination of grated carrots and sourdough ensures that this cake stays moist for days, making it perfect for any time of year.
Versatile Recipe: Whether you want to make sourdough carrot cake muffins or a layered sourdough carrot cake, this recipe adapts easily to different forms.
Healthy Twist: Incorporating sourdough into your baking can add potential health benefits, as it’s easier to digest and can lower the glycemic index of your baked goods.

Tips On How To Make Sourdough Carrot Cake with Cream Cheese Frosting
- Use Fresh Carrots: Grate fresh carrots using a box grater or food processor to ensure the best texture and flavor.
- Room Temperature Ingredients: Make sure your ingredients, especially eggs and butter, are at room temperature for a smooth cake batter.
- Don’t Overmix: Be careful not to overmix the batter after combining the wet and dry ingredients to avoid a dense cake.
- Grease Your Pans Well: Use parchment paper or grease your cake pans with vegetable oil to prevent sticking.
- Frosting Tips: Allow the cake to cool completely before frosting with cream cheese icing to avoid melting the icing.

FAQ Sourdough Carrot Cake with Cream Cheese Frosting
Can I use sourdough discard in this recipe?
Yes, sourdough discard works perfectly in this recipe, adding a slight tang and helping to create a moist carrot cake. Just make sure to adjust the flour and liquids as needed, depending on the consistency of your discard.
Can I make this into cupcakes or muffins?
Absolutely! You can turn this recipe into sourdough carrot cake muffins or cupcakes by using a muffin tin and adjusting the baking time to about 25-30 minutes. This is a great way to create individual servings that are easy to share or freeze for later.
How do I store leftover cake?
You can store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week. For longer storage, wrap individual slices in plastic wrap and freeze them in a freezer-safe container for up to 3 months. Thaw frozen slices in the refrigerator or at room temperature before enjoying.
Can I substitute different oils in this recipe?
Yes, you can substitute different oils in this recipe, such as avocado oil, olive oil, or coconut oil. Each oil will slightly change the flavor profile and texture, so choose one that complements the cake. For example, avocado oil provides a neutral taste, while coconut oil adds a subtle coconut flavor.
What if I don’t have fresh carrots?
If you don’t have fresh carrots, you can use pre-shredded carrots from the store, but fresh carrots are recommended for the best flavor and texture. If using pre-shredded carrots, make sure they are not too dry, as this could affect the moisture level in your cake.
Can I add nuts or other mix-ins to this recipe?
Yes, you can add nuts like walnuts or pecans, as well as other mix-ins like raisins, shredded coconut, or even pineapple. These additions will enhance the texture and flavor of your sourdough carrot cake, making it even more delicious. Just be sure to adjust the batter consistency if needed to accommodate the extra ingredients.
Tools you may need
- Baking Dish
- Cheese Grater
- Metal Spatula
- Mixing Bowls
- Measuring Cups and Spoons
- Kitchen Scale
- Whisk
- Silicone Spatula
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Ingredients you will need
All-purpose Unbleached Flour: This flour is the main ingredient that gives the cake its shape and texture. You can also use whole wheat flour, but you might need to add more liquid because whole wheat flour soaks up more moisture than white flour.
Shredded Carrots: These carrots make the cake moist and sweet while adding a nice texture. If you’re in a hurry, you can use pre-shredded carrots from the store.
Sugar Cane Granulated Sugar: This sugar sweetens the cake. Eggs also help by holding the cake together. If you don’t have sugar cane sugar, you can use regular white sugar instead.
Crushed Pineapple (drained): This adds sweetness and moisture to the cake. Chopped pecans also add a nutty flavor and a bit of crunch.
Butter (room temperature): Butter adds richness and keeps the cake moist.
Sourdough Discard or Starter: This gives the cake a tangy flavor and helps it rise.
Ground Cinnamon, Ginger, Salt, Nutmeg, and Cloves: These are warm spices that add a lot of flavor to the cake.
Cream Cheese, Powdered Sugar (sifted), and Vanilla Extract: These ingredients are mixed together to make the frosting, which is creamy, sweet, and a little tangy.
Whipping Cream or Whole Milk: These are used to make the frosting the right thickness.
How To Make Sourdough Carrot Cake

Step 1: Preheat your oven to 350°F and prepare your cake pans by greasing them with vegetable oil or lining them with parchment paper.
Step 2: In a large mixing bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt.
Step 3: In a separate bowl, mix together the brown sugar, white sugar, and vegetable oil until well combined.
Step 4: Add in the sourdough discard or starter and vanilla extract, mixing well until smooth.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until just combined.
Step 6: Fold in the shredded carrots and any optional add-ins like chopped nuts or raisins.
Step 7: Pour the cake batter into your prepared cake pans and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: While the cake is cooling, prepare the cream cheese icing by beating together cream cheese, powdered sugar, and vanilla extract until smooth.
Step 10: Once the cake has cooled, spread the icing over the top and sides, slice, and enjoy!
How to Make The Cream Cheese Icing

Step 1: In a medium mixing bowl, combine 8 ounces of softened cream cheese and 1 stick of salted butter. Make sure both are at room temperature so they blend together smoothly.
Step 2: Use a hand mixer or stand mixer on medium speed to beat the cream cheese and butter until the mixture is creamy and smooth. This should take about 2-3 minutes.
Step 3: Gradually add in 3 cups of sifted powdered sugar, half a cup at a time, while continuing to mix. This helps keep the frosting smooth and prevents any lumps.
Step 4: Once all the powdered sugar is mixed in, add 2 teaspoons of vanilla extract. Beat the frosting until everything is fully combined and the frosting is light and fluffy.
Step 5: If the frosting is too thick, slowly add 1-2 tablespoons of whipping cream or whole milk, a little at a time, until you reach your desired consistency. The frosting should be thick enough to hold its shape but still smooth and easy to spread.
Step 6: Finally, fold in 1 cup of chopped pecans to add a delightful crunch and nutty flavor to your frosting.
Step 7: Use this rich and creamy frosting to ice your cooled sourdough carrot cake. Enjoy the perfect balance of sweetness and tang!

Storage Ideas for Sourdough Carrot Cake with Cream Cheese Frosting
- You can store your sourdough carrot cake with cream cheese frosting in an airtight container at room temperature for up to 2 days.
- If you need to store it for a longer period, you can refrigerate it for up to a week.
- Just make sure to let it come to room temperature before serving to enjoy its full flavor and texture.
- If you have leftover slices, you can individually wrap them in plastic wrap and store them in the freezer for up to 3 months. This way, you can enjoy a delicious slice of carrot cake whenever you want!
For even more delicious, homemade treats, explore our favorite cozy recipes below;
- NO Fail Sourdough Starter (how to make + video)
- Homemade Sourdough Pop Tarts (discard or starter)
- The Best Sourdough Einkorn Oatmeal Raisin Cookies
- Easy No Bake Sourdough Chocolate Oatmeal Cookies
We hope you enjoy this Sourdough Carrot Cake Recipe as much as we do. If you make this recipe, please tag us @themoderndaycottage on Instagram and leave a comment below.
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Happy Baking!

Sourdough Carrot Cake with Cream Cheese Frosting
Indulge in the delightful twist of a classic carrot cake with the tangy flavor and moist, tender crumb achieved by incorporating sourdough discard or starter. The addition of shredded carrots, crushed pineapple, and chopped pecans adds a wonderful depth of flavor and texture, while the generously studded cream cheese frosting makes it a luscious treat
Ingredients
- Cake Batter:
- 1 2/3 cups (200g) of all-purpose unbleached flour
- 3 cups of shredded carrots
- 2 cups of granulated sugar
- 4 large eggs
- 1 pint of crushed pineapple = 20 ounces (drained)
- 1 cup of chopped pecans
- 1 stick of butter (at room temperature)
- 1/2 cup (100g) of sourdough discard or starter
- 2 tsp of cinnamon
- 1 tsp of ginger
- 1 tsp of salt
- 1/2 tsp of nutmeg
- 1/4 tsp of cloves
- 2 tsp vanilla extract
- Icing:
- 8 ounces of cream cheese
- 1 stick of salted butter
- 3 cups of powdered sugar (sifted)
- 2 tsp. vanilla extract
- 1-2 tbsp. whipping cream or whole milk
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F and grease a 9x13 casserole dish.
- In a medium-sized mixing bowl, combine the flour, cinnamon, ginger, salt, nutmeg, and cloves. Mix well with a whisk.
- In a separate bowl, cream the butter and sugar with a hand mixer or stand mixer for 1-3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the sourdough, crushed pineapple, chopped pecans, and 2 tsp of vanilla extract.
- Grate the carrots and add them to the dry ingredients, coating them well with the flour mixture.
- Pour the wet ingredients into the dry flour mixture and mix until well combined, being careful not to overmix.
- Pour the sourdough carrot cake batter into the prepared 9x13 baking dish.
- Bake for 45-55 minutes or until a bamboo skewer comes out clean.
- Let the cake cool on a wire rack in the pan until it reaches room temperature, which may take 1 to 2 hours.
- To make the icing, sift 3 cups of powdered sugar and mix it with 8 ounces of room-temperature cream cheese, 1 stick of room-temperature salted butter, 2 tsp of vanilla extract, and 1-2 tbsp of heavy whipping cream or whole milk. Then, add 1 cup of chopped pecans.
- Ice the cooled carrot cake slice, serve, and enjoy!
Notes
- Incorporating Sourdough: Use sourdough discard or starter to add a unique tangy flavor to the cake. Adjust the flour and liquid in the recipe to accommodate the sourdough.
- Texture and Flavor: To enhance the cake's texture and depth of flavor, add shredded carrots, crushed pineapple, and chopped pecans.
- Cream Cheese Frosting: Prepare a creamy and indulgent cream cheese frosting generously studded with pecans to complement the tangy cake.
- Easy To Make: This recipe is accessible to bakers of all levels by following a step-by-step guide for baking and icing.
- Enjoy the Results: Once baked, this moist, flavorful cake is perfect for any occasion.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 479Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 87mgSodium: 306mgCarbohydrates: 59gFiber: 2gSugar: 49gProtein: 5g
“The Modern Day Cottage” are not dietitians or nutritionists, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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, we’re delighted you enjoyed the sourdough carrot cake recipe and received many compliments! Thank you for your feedback. Great tip on finely shredding the carrots!
Kindest Regards, Emily and Ruby Ann