Sourdough Carrot Cake with Cream Cheese Frosting

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

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.

Prep Time25

Cook Time45

Additional Time1

Total Time2 10

Course: Desserts

Cuisine: American

Servings: slices

Calories: 383kcal

Author: Emily Rider

Equipment

1 Large and medium mixing bowls
1 Whisk
1 Spatula
1 9x13 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

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.

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