Sourdough Carrot Cake Recipe is a moist, spiced dessert made with grated carrots and sourdough starter, creating rich flavor, tender texture, and topped with cream cheese frosting.
I made this sourdough carrot cake because I have old experience creating cakes with leftover starter, and the flavor always stayed memorable.
I watched how this Sourdough Carrot Cake Recipe was made in a small bakery video years ago, and the method inspired me to try my own version.
I will now show up and give the full step by step for this sourdough carrot cake recipe.
About This Cake
This Sourdough Carrot Cake Recipe delivers a moist, tender crumb supported by the gentle depth that sourdough starter brings to sweet baking.
The main speciality of this Sourdough Carrot Cake Recipe lies in the balance of natural tang from the starter with the sweetness of carrots, warm spice, and soft texture.
The batter stays incredibly moist without feeling heavy, creating a cake that feels comforting and satisfying. The sourdough element adds a unique character that makes each slice stand out from a traditional carrot cake.
How To Prepare Sourdough Carrot Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- Mixing bowls (large and medium)
- Whisk or electric hand mixer
- Rubber spatula
- Box grater (for carrots)
- Measuring cups and spoons
- 9×13-inch baking pan
- Cooling rack
Ingredients
For The Cake:
- 1 cup active or discard sourdough starter
- 1 ½ cups all purpose flour
- 2 cups finely grated carrots
- 2 cups granulated sugar or brown sugar
- 1 cup neutral flavored oil (canola, vegetable, light olive)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans
For The Cream Cheese Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
- ¼ teaspoon salt
Instructions
1. Get The Oven And Pan Ready
Heat the oven to 350°F (175°C). Lightly grease a 9×13-inch pan, and if you want easy cleanup, line it with parchment paper.
2. Mix The Wet Ingredients
In a large bowl, whisk together the oil, sugar, eggs, vanilla, and sourdough starter until the mixture is smooth and well blended.
3. Stir Together The Dry Ingredients
In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Add this dry mixture to the wet mixture and stir just until everything comes together. Try not to over mix.
4. Add The Carrots And Extras
Fold in the grated carrots. If you’re using pineapple or nuts, add those now and gently mix until they’re evenly spread throughout the batter.
5. Bake The Cake
Pour the batter into the prepared pan, smooth the top, and bake for 45–50 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack before frosting.
6. Make And Spread The Cream Cheese Frosting
Beat the softened butter and cream cheese together until creamy. Add the vanilla and a pinch of salt, then gradually mix in the powdered sugar until the frosting is light and smooth. Once the cake has cooled, spread the frosting evenly over the top. Slice and enjoy.
Nutrition Facts Of Sourdough Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 380 |
| Carbohydrates | 52 g |
| Protein | 4 g |
| Fat | 17 g |
| Saturated Fat | 6 g |
| Sugar | 43 g |
| Fiber | 1.5 g |
| Sodium | 260 mg |
Pro Tips And Tricks
➢ Use freshly grated carrots to maintain maximum moisture and natural sweetness.
➢ Allow the sourdough starter to reach room temperature so it blends smoothly into the batter.
➢ Lightly toast the nuts beforehand to enhance aroma and deepen flavor.
➢ Drain pineapple thoroughly to prevent excess liquid from weakening the cake structure.
➢ Chill the frosted cake for a short period to help the cream cheese layer set cleanly and slice neatly.
Serving Suggestions
1. Serve slightly chilled to enhance the cream cheese frosting’s texture and flavor.
2. Dust a light layer of cinnamon or cocoa powder on top for a decorative touch.
3. Pair each slice with a scoop of vanilla or cinnamon ice cream for extra indulgence.
4. Garnish with a few toasted walnut or pecan halves for added crunch.
5. Drizzle a thin layer of honey or caramel over slices to intensify sweetness and aroma.
Incredible Essential Health Benefits
Sourdough Carrot Cake Recipe provides natural nutrients that support overall wellness. Carrots deliver beta carotene for healthy eyes and skin, while the sourdough starter promotes gentle digestion and nutrient absorption.
Nuts contribute healthy fats and protein, and pineapple adds natural sweetness along with vitamin C. Eggs and oil supply essential energy, and the warm spices offer antioxidants.
This cake combines indulgence with nourishment, offering a dessert that feels satisfying while providing beneficial elements for the body, making each slice both flavorful and wholesome.
Why Peoples Like Sourdough Carrot Cake Recipe?
People love Sourdough Carrot Cake Recipe because it combines a moist, tender texture with the natural tang of sourdough, enhancing the sweet, spiced flavours of carrots, cinnamon, nutmeg, and ginger.
The cake delivers a rich, comforting taste that feels homemade and wholesome, while the cream cheese frosting adds a smooth, indulgent finish.
The balance of sweetness, spice, and subtle tang creates a satisfying dessert experience that appeals to both traditional and adventurous bakers alike.
How Do You Preserve Sourdough Carrot Cake Recipe?
Sourdough Carrot Cake Recipe stays fresh longer if stored properly. Keep it in an airtight container at room temperature for two to three days.
For extended freshness, wrap slices tightly in plastic wrap and refrigerate for up to one week. Freezing is ideal for longer storage, ensuring each slice is individually wrapped and placed in a freezer safe bag.
Thaw slowly in the refrigerator before serving to maintain moisture and flavor.
Frequently Asked Questions
Can I Use Discard Sourdough Starter Instead Of Active Starter?
Yes, discard starter works well in this recipe and adds a gentle tang to the cake.
Can I Make This Cake Gluten Free?
You can substitute with a gluten free flour blend, but texture may vary slightly.
Do I Need To Peel The Carrots?
Peeling is optional. Scrubbing and grating finely is enough for texture.
Can I Skip The Nuts Or Pineapple?
Yes, both are optional. The cake remains moist and flavourful without them.
Conclusion
This Sourdough Carrot Cake Recipe is an easy and enjoyable success, with its moist texture, warm spices, and creamy frosting creating a truly delicious treat.
I hope this Sourdough Carrot Cake Recipe inspires you to try it, bringing joy and flavor to your dessert table. Its combination of tangy sourdough, sweet carrots, and rich frosting is sure to impress and delight anyone who enjoys a homemade, flavourful cake experience.
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Sourdough Carrot Cake Recipe
Equipment
- Mixing bowls (large and medium)
- Whisk or electric hand mixer
- Rubber spatula
- Box grater (for carrots)
- Measuring cups and spoons
- 9×13 inch baking pan
- Cooling rack
Ingredients
For The Cake:
- 1 cup active or discard sourdough starter
- 1 ½ cups all purpose flour
- 2 cups finely grated carrots
- 2 cups granulated sugar or brown sugar
- 1 cup neutral flavored oil canola, vegetable, light olive
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup crushed pineapple drained
- ½ cup chopped walnuts or pecans
For The Cream Cheese Frosting:
- ½ cup 1 stick unsalted butter, softened
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar sifted
- ¼ teaspoon salt
Instructions
Get The Oven And Pan Ready
- Heat the oven to 350°F (175°C). Lightly grease a 9×13-inch pan, and if you want easy cleanup, line it with parchment paper.
Mix The Wet Ingredients
- In a large bowl, whisk together the oil, sugar, eggs, vanilla, and sourdough starter until the mixture is smooth and well blended.
Stir Together The Dry Ingredients
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Add this dry mixture to the wet mixture and stir just until everything comes together. Try not to over mix.
Add The Carrots And Extras
- Fold in the grated carrots. If you’re using pineapple or nuts, add those now and gently mix until they’re evenly spread throughout the batter.
Bake The Cake
- Pour the batter into the prepared pan, smooth the top, and bake for 45–50 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack before frosting.
Make And Spread The Cream Cheese Frosting
- Beat the softened butter and cream cheese together until creamy. Add the vanilla and a pinch of salt, then gradually mix in the powdered sugar until the frosting is light and smooth. Once the cake has cooled, spread the frosting evenly over the top. Slice and enjoy.
Notes
Nutrition Facts
Calories: 380 | Carbohydrates: 52 g | Protein: 4 g | Fat: 17 g | Saturated Fat: 6 g | Sugar: 43 g | Fiber: 1.5 g | Sodium: 260 mgHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!