Sourdough Discard Carrot Cake with Cream Cheese Frosting

ByEmily Rider Updated
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This sourdough discard carrot cake bakes up soft and moist with freshly shredded carrots, crushed pineapple, chopped pecans, and a warm blend of cinnamon, ginger, nutmeg, and cloves, finished with a smooth cream cheese frosting.

The batter comes together in about 25 minutes, bakes in a 9″ by 13″ pan at 350°F for 45 to 55 minutes, and works with sourdough discard or active starter straight from the refrigerator with no fermentation required.

If you enjoy cakes made with sourdough discard, here are a few more: Sourdough Vanilla Cake with Fresh Milled Flour, Sourdough Lemon Poppy Seed Pound Cake, and, for a chocolate option, Sourdough Chocolate Cake Made with Fresh Milled Flour.

Slice of carrot cake with cream cheese frosting on a floral plate, with the baking dish in the background.

This was soooo good and moist! Got lots of compliments! Thank you!!! ~ Lane

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Why You’ll Love This Recipe

  • Moist and tender crumb in every slice – Shredded carrots, crushed pineapple, and sourdough discard work together to keep this cake soft without feeling heavy or dense, all the way to the last slice.
  • Works with discard or active starter – This recipe uses unfed discard straight from the refrigerator with no feeding, no fermentation, and no special timing required, so nothing goes to waste.
  • Classic carrot cake flavor that feels familiar – A balanced blend of cinnamon, ginger, nutmeg, and cloves gives this cake a warm, well-rounded spice profile without anything sharp or overpowering.
  • Cream cheese frosting that finishes it perfectly – The smooth, buttery cream cheese frosting adds richness and a gentle tang that pairs naturally with the spiced cake. Folding chopped pecans into the frosting adds texture to every bite.
  • Practical sheet cake format for gatherings – Baking in a 9 by 13 pan makes it easy to serve a crowd, transport to a gathering, and store in the refrigerator without any complicated assembly. It slices cleanly once cooled and holds its texture well for several days.
Ingredients for sourdough carrot cake and cream cheese frosting arranged on a table, including flour, sugar, sourdough starter, shredded carrots, crushed pineapple, butter, eggs, chopped pecans, cream cheese, powdered sugar, milk, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt.

Ingredients

For The Cake Batter

  • All-purpose flour – Provides structure while keeping the crumb soft and tender enough to slice cleanly once cooled.
  • Shredded carrots – Add moisture, texture, and natural sweetness. Grate finely for the most even distribution throughout the batter.
  • Granulated sugar – Sweetens the cake and helps keep the crumb moist and tender throughout baking.
  • Eggs – Bind the batter and provide structure so the cake holds its shape when sliced. Add one at a time for the smoothest incorporation.
  • Crushed pineapple – Adds extra moisture and subtle sweetness that keeps every slice tender. Drain well before adding to prevent a heavy batter.
  • Chopped pecans – Add crunch and mild buttery richness throughout the crumb. Leave them out for a nut-free version without changing anything else.
  • Butter – Brings richness and a soft, tender crumb. Bring to room temperature before creaming.
  • Sourdough discard or active starter – Adds moisture and subtle depth to the batter without any sour or tangy flavor in the finished cake.
  • Cinnamon, ginger, nutmeg, and cloves – Together these four spices create the warm, balanced flavor that defines classic carrot cake. Use the listed amounts as cloves can overpower quickly.
  • Salt – Balances sweetness and sharpens the flavor of every other ingredient in the batter.
  • Vanilla extract – Rounds out the sweetness and adds warmth throughout the finished cake.

For the Cream Cheese Frosting

  • Cream cheese – Forms the tangy, rich base of the frosting. Use fully softened for a smooth, lump-free finish.
  • Salted butter – Adds richness and helps the frosting hold its shape once spread. Bring to room temperature before beating.
  • Powdered sugar – Sweetens and thickens the frosting to a smooth, spreadable consistency. Sift before adding to prevent lumps.
  • Vanilla extract – Adds warmth and rounds out the sweetness of the frosting.
  • Whipping cream or whole milk – Loosens the frosting to a spreadable consistency. Add one tablespoon at a time until it moves easily.
  • Chopped pecans – Folded into the frosting for added texture and a visual finish across the top of the cake.
Overhead view of carrot cake squares with cream cheese frosting in a white baking dish, served on floral plates with forks

Variations & Add-Ins

  • Carrot cake muffins – Divide the batter evenly into a lined muffin tin and bake at 350°F for 20 to 25 minutes until a skewer inserted in the center comes out clean. A practical option for smaller portions that are easy to serve, pack, or freeze individually.
  • Carrot cake loaf – Pour the batter into two standard loaf pans and bake at 350°F for 45 to 55 minutes until fully set through the center. The loaf format slices cleanly once cooled and works well for gifting or making ahead.
  • Nut-free version – Leave the chopped pecans out of both the batter and the frosting without changing anything else in the recipe. The cake stays moist, and the frosting stays smooth with the same classic carrot cake flavor throughout.
  • Overnight fermented version – Mix the flour, sugar, sourdough discard or starter, butter, and vanilla extract the night before and let the mixture rest at room temperature for 4 to 6 hours or refrigerate overnight. The next day, add the eggs, spices, drained pineapple, finely grated carrots, and chopped pecans, then bake as written for a slightly deeper, more developed flavor.

Recipe Tips

Drain the pineapple well before mixing – Press the crushed pineapple gently in a fine mesh strainer to remove as much excess liquid as possible before adding it to the batter. Too much liquid from the pineapple can weigh the batter down and create a dense, wet crumb in the finished cake.

Grate the carrots finely – Finely grated carrots blend into the batter more evenly and help the cake bake through without dense or wet pockets. Pre-shredded store-bought carrots are often too coarse and too dry to give the same result as freshly grated.

Use room temperature ingredients – Butter, eggs, and cream cheese all incorporate more smoothly when fully at room temperature. Cold butter will not cream properly, cold eggs can cause the batter to look curdled, and cold cream cheese produces a lumpy frosting.

Mix the batter just until combined – Stop mixing as soon as the wet and dry ingredients come together and no dry flour remains. Overmixing develops gluten and tightens the crumb, especially with heavier add-ins like carrots, pineapple, and pecans.

Check doneness with a skewer rather than surface color – Carrot cake is naturally moist and deeply colored from the spices, so the surface can look done before the center is fully set. Insert a skewer into the thickest part of the cake and pull it when it comes out clean.

Cool the cake completely before frosting – Cream cheese frosting melts and slides on a warm cake. Let the cake cool fully in the pan on a wire rack before adding the frosting so it sets properly and stays in place once spread.

Store the frosted cake covered – Keeping the cake covered in the refrigerator helps maintain moisture in the crumb and protects the frosting texture. Let slices sit at room temperature for 15 to 20 minutes before serving for the best crumb and flavor.

Wet carrot cake batter mixed with shredded carrots and flour in a bowl.
Carrot cake batter spread evenly into a white rectangular baking dish before baking.
Freshly baked carrot cake in a white baking dish with a golden brown top.
Offset spatula spreading cream cheese frosting over cooled carrot cake in a white baking dish.

Instructions

  1. Preheat the oven and prepare the pan – Preheat the oven to 350°F and grease a 9 by 13 inch baking pan thoroughly. Line with parchment paper if desired for easier removal and cleaner slicing once the cake has cooled.
  2. Mix the dry ingredients – In a medium bowl, whisk together the flour, cinnamon, ginger, salt, nutmeg, and cloves until evenly combined. Whisking the dry ingredients separately ensures the spices are distributed evenly before they hit the wet mixture.
  3. Cream the butter and sugar – In a large bowl or stand mixer, beat the room temperature butter and granulated sugar together for 1 to 3 minutes until light and fluffy. Proper creaming creates air pockets in the batter that help the cake bake up tender rather than dense.
  4. Add the eggs and wet ingredients – Beat in the eggs one at a time, mixing well after each addition. Add the sourdough discard, drained crushed pineapple, chopped pecans, and vanilla extract and mix until everything is evenly combined.
  5. Coat the carrots – Add the finely grated carrots to the dry ingredient bowl and toss until evenly coated in the flour and spice mixture. This step helps distribute the carrots evenly throughout the batter rather than clumping together in one area.
  6. Combine wet and dry mixtures – Pour the wet ingredients into the dry ingredient bowl and mix just until combined and no dry flour remains. Stop as soon as everything comes together to avoid overmixing and tightening the crumb.
  7. Transfer and bake – Pour the batter into the prepared pan and smooth the top into an even layer. Bake for 45 to 55 minutes until a skewer inserted into the center of the cake comes out clean with no wet batter clinging to it.
  8. Cool completely – Remove the pan from the oven and set it on a wire rack. Let the cake cool completely to room temperature in the pan before moving on to the frosting. This step is essential for a frosting that sets properly and stays in place.
  9. Make the frosting – In a large bowl or stand mixer, beat the softened cream cheese, room temperature butter, sifted powdered sugar, vanilla extract, and whipping cream or milk together until completely smooth and spreadable. Fold in the chopped pecans until evenly distributed throughout the frosting.
  10. Frost the cake – Spread the cream cheese frosting generously over the completely cooled cake using an offset spatula or the back of a spoon. Work from the center outward for the most even coverage and a clean finish at the edges.
  11. Slice and serve – Cut the cake into squares and serve at room temperature for the softest crumb and best flavor. For cleaner slices and a more set frosting, refrigerate the frosted cake for 30 minutes before cutting.
Close-up of a slice of carrot cake with thick cream cheese frosting on a floral plate, showing a moist crumb with shredded carrots and nuts.

Gifting Ideas

  • As a whole sheet cake – Bake the cake directly in a disposable 9 by 13 aluminum pan, frost once fully cooled, and cover tightly with a fitted lid or plastic wrap. Add a handwritten tag with storage instructions and a serving note for a practical, crowd-ready gift that travels well.
  • Individual slices in kraft boxes – Once the frosted cake has chilled and set, cut into squares and place each slice in a small kraft bakery box lined with parchment. Tie with twine and attach a small card with the flavor details and refrigeration reminder.
  • Unfrosted loaf for gifting – Bake the batter in a standard loaf pan, cool completely, wrap tightly in parchment and then foil, and tie with a ribbon. Include a small container of cream cheese frosting on the side so the recipient can frost it fresh before serving.
  • As part of a spring or Easter basket – Pair individual slices or a small loaf with a jar of homemade strawberry simple syrup, a small jar of strawberry tea, and a handwritten recipe card. Arrange in a basket lined with a tea towel for a seasonal cottage-style gift that feels thoughtful without requiring extra effort.

Freezing & Storage

  • Refrigerator – Store the frosted cake covered tightly in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration so do not leave the frosted cake at room temperature for more than 2 hours. Let slices sit at room temperature for 15 to 20 minutes before serving for the softest crumb and best flavor.
  • Room temperature – If serving the cake the same day it is baked and frosted, it can sit covered at room temperature for up to 2 hours. For anything longer, refrigerate to keep the cream cheese frosting stable.
  • Freeze unfrosted for best results – Wrap the completely cooled unfrosted cake or individual unfrosted slices tightly in plastic wrap, then in a layer of foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and frost just before serving for the freshest finish.
  • Freeze frosted slices – Individual frosted slices can also be frozen if needed. Place on a baking sheet and freeze until the frosting is solid, then wrap each slice tightly and transfer to a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before serving.
  • Reheating or refreshing – This cake is best served at room temperature and does not need reheating. If slices have been refrigerated, allow them to rest on the counter for 15 to 20 minutes before serving to bring the crumb back to its softest texture.

FAQ

Yes, this recipe is written for sourdough discard and active starter works equally well without changing the method. Both produce the same moist, tender crumb and balanced spiced flavor in the finished cake.

No, the sourdough adds moisture and subtle depth while the spices, sugar, and pineapple balance the flavor completely. The finished cake tastes like a classic, well-spiced carrot cake with no detectable tang.

Yes, crushed pineapple is already included in this recipe and it is one of the details that keeps every slice tender and moist. Drain it well before adding to prevent the batter from becoming too heavy.

Dense texture is almost always caused by overmixing the batter after the wet and dry ingredients are combined, or by not draining the pineapple and carrots thoroughly enough before adding them. Mix just until no dry flour remains, and press the pineapple well before it goes into the batter.

Yes, the batter works well in both formats. For muffins bake at 350°F for 20 to 25 minutes, and for loaf pans bake at 350°F for 45 to 55 minutes, checking doneness with a skewer in both cases.

Yes, an overnight ferment option is included in the variations section. Mix the flour, sugar, discard, butter, and vanilla the night before, refrigerate overnight, then add the remaining ingredients and bake the next day for a slightly deeper, more developed flavor.

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More Dessert Recipes from the Cottage

Close-up of a slice of carrot cake with thick cream cheese frosting on a floral plate, showing a moist crumb with shredded carrots and nuts.
5 from 2 votes

Sourdough Carrot Cake with Cream Cheese Frosting

Author: Emily Rider
This sourdough discard carrot cake bakes up soft and moist with freshly shredded carrots, crushed pineapple, and a balanced blend of warm spices. Finished with a smooth cream cheese frosting and chopped pecans.
Print Recipe Pin Recipe
Prep Time:25 minutes
Cook Time:45 minutes
Additional Time:1 hour
Total Time:2 hours 10 minutes
Course: Desserts
Cuisine: American
Servings: 18 slices
Calories: 383kcal

Equipment

  • 1 Large and medium mixing bowls
  • 1 Whisk
  • 1 Spatula
  • 1 9×13 Pan
  • 1 Cheese grater or food processor
  • 1 Offset spatula

Ingredients

Sourdough Carrot Cake Batter

  • 1⅔ cups all-purpose unbleached flour 200 grams
  • 3 cups shredded carrots finely grated, 300 grams
  • 2 cups granulated sugar 400 grams
  • 4 large eggs room temperature, 200 grams
  • 1 pint crushed pineapple drained, 567 grams
  • 1 cup chopped pecans 120 grams
  • 1 stick butter room temperature, 113 grams
  • ½ cup sourdough discard or active starter 100 grams
  • 2 teaspoons cinnamon 5 grams
  • 1 teaspoon ginger 2 grams
  • 1 teaspoon salt 5 grams ½ teaspoon nutmeg, 1 gram
  • ¼ teaspoon cloves 0.5 grams
  • 2 teaspoons vanilla extract 10 grams

Cream Cheese Frosting

  • 8 ounces cream cheese fully softened, 227 grams
  • 1 stick salted butter room temperature, 113 grams
  • 3 cups powdered sugar sifted, 360 grams
  • 2 teaspoons vanilla extract 10 grams
  • 1 to 2 tablespoons whipping cream or whole milk 15 to 30 grams
  • 1 cup chopped pecans 120 grams

Instructions

  1. Preheat the oven and prepare the pan – Preheat the oven to 350°F and grease a 9 by 13 inch baking pan thoroughly. Line with parchment paper if desired for easier removal and cleaner slicing once the cake has cooled.
  2. Mix the dry ingredients – In a medium bowl, whisk together the flour, cinnamon, ginger, salt, nutmeg, and cloves until evenly combined. Whisking the dry ingredients separately ensures the spices are distributed evenly before they hit the wet mixture.
  3. Cream the butter and sugar – In a large bowl or stand mixer, beat the room temperature butter and granulated sugar together for 1 to 3 minutes until light and fluffy. Proper creaming creates air pockets in the batter that help the cake bake up tender rather than dense.
  4. Add the eggs and wet ingredients – Beat in the eggs one at a time, mixing well after each addition. Add the sourdough discard, drained crushed pineapple, chopped pecans, and vanilla extract and mix until everything is evenly combined.
  5. Coat the carrots – Add the finely grated carrots to the dry ingredient bowl and toss until evenly coated in the flour and spice mixture. This step helps distribute the carrots evenly throughout the batter rather than clumping together in one area.
  6. Combine wet and dry mixtures – Pour the wet ingredients into the dry ingredient bowl and mix just until combined and no dry flour remains. Stop as soon as everything comes together to avoid overmixing and tightening the crumb.
  7. Transfer and bake – Pour the batter into the prepared pan and smooth the top into an even layer. Bake for 45 to 55 minutes until a skewer inserted into the center of the cake comes out clean with no wet batter clinging to it.
  8. Cool completely – Remove the pan from the oven and set it on a wire rack. Let the cake cool completely to room temperature in the pan before moving on to the frosting. This step is essential for a frosting that sets properly and stays in place.
  9. Make the frosting – In a large bowl or stand mixer, beat the softened cream cheese, room temperature butter, sifted powdered sugar, vanilla extract, and whipping cream or milk together until completely smooth and spreadable. Fold in the chopped pecans until evenly distributed throughout the frosting.
  10. Frost the cake – Spread the cream cheese frosting generously over the completely cooled cake using an offset spatula or the back of a spoon. Work from the center outward for the most even coverage and a clean finish at the edges.
  11. Slice and serve – Cut the cake into squares and serve at room temperature for the softest crumb and best flavor. For cleaner slices and a more set frosting, refrigerate the frosted cake for 30 minutes before cutting.

Notes

Drain the pineapple well – Press the crushed pineapple gently to remove excess liquid before adding to the batter. Too much liquid can weigh the batter down and create a dense crumb.
Grate the carrots finely – Freshly grated carrots blend more evenly into the batter than pre-shredded store-bought carrots.
Room temperature ingredients matter – Butter, eggs, and cream cheese all incorporate more smoothly at room temperature. Cold ingredients can cause the batter to look curdled and the frosting to turn lumpy.
Do not overmix – Stop mixing as soon as the wet and dry ingredients come together. Overmixing tightens the crumb especially with heavier add-ins like carrots and pineapple.
Overnight fermentation option – Mix the flour, sugar, discard, butter, and vanilla the night before and refrigerate overnight. The next day add the eggs, spices, drained pineapple, grated carrots, and pecans then bake as written for a slightly deeper flavor.
Storage – Store frosted cake covered in the refrigerator for up to 5 days. Freeze unfrosted cake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator and frost just before serving.

Nutrition

Serving: 1g | Calories: 383kcal | Carbohydrates: 61g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 200mg | Potassium: 198mg | Fiber: 3g | Sugar: 48g | Vitamin A: 3810IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg

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Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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4 Comments

      1. 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:).

        Reply

    2. 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

      Reply