Sourdough Carrot Cake: A Cozy Twist on a Classic Favorite

If you’re anything like me, you’ve probably found yourself staring at your sourdough starter, wondering what else you can make with it besides loaves and pancakes. Enter: Sourdough Carrot Cake. Yes, it’s a thing—and let me tell you, it’s magical. Soft, moist, warmly spiced, and just the right amount of sweet, this cake is a crowd-pleaser with a little tangy personality thanks to our star ingredient: sourdough starter.

Now, I know carrot cake can be a bit divisive. People either love it or avoid it entirely. But hear me out—this one? It changes minds. Even my “carrot cake is weird” friends were converted after one bite. And once you pair it with the classic (and totally necessary) cream cheese frosting? It’s over. You’re the new go-to baker at every get-together.

So whether you’re swimming in discard or just want to try something new, this recipe is simple, flexible, and beginner-friendly. Let's get into it!

Why Sourdough in Carrot Cake?

If you’ve never used sourdough in cake before, it might sound a little odd. But it’s actually a brilliant way to:

• Use up discard: This recipe uses ½ cup of sourdough starter (discard or active) and doesn’t require any rising or fermentation.

• Add moisture and texture: The natural acidity in sourdough helps keep the cake extra moist and tender.

• Add flavor depth: That slight tang enhances the spices and richness of the cake without making it taste “sour.”

Plus, there’s just something extra satisfying about turning your bread baby into dessert.

Why This Recipe Works

This pared-down sourdough carrot cake skips all the extras but keeps what matters: flavor, texture, and that little bit of tang from the starter. It’s one bowl, easy to mix by hand, and doesn’t even require a mixer unless you’re making frosting.

Ingredients (Just the Essentials!)

Kitchen Tools:

• 9 inch round baking dish (or similar-sized pan)

• Mixing bowls (1 large, 1 medium for frosting)

• Whisk or spoon/spatula

• Measuring cups and spoons

• Box grater (for carrots)

• Toothpick (to test doneness)

• Hand mixer or spoon (for frosting, optional)

• Cooling rack (helpful but not essential)

For the Cake:

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon (or pumpkin pie spice if that’s all you’ve got)

• ½ cup sugar

• ½ cup brown sugar (or just use 1 cup total of whatever sugar you’ve got)

• ¾ cup neutral oil (canola, vegetable, or melted butter)

• 2 large eggs

• ½ cup sourdough starter (discard or active)

• 1 ½ cups finely grated carrots (about 2 medium carrots)

• 1 tsp vanilla (optional, but lovely)

Optional Frosting:

• 4 oz cream cheese (half a block), softened

• 2 tbsp butter, softened

• 1 cup powdered sugar

• Splash of vanilla

How to Make It – Step-by-Step

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Grease a baking dish or line with parchment.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together oil, eggs, sourdough starter, sugars, and vanilla until smooth.

Step 3: Add Dry Ingredients

Sprinkle flour, baking soda, salt, and cinnamon right over the wet mixture. Stir just until combined—don’t overmix!

Step 4: Fold in Carrots

Gently fold in the grated carrots until evenly distributed.

Step 5: Bake

Pour into your prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then cool completely before frosting (if using).

Quick Cream Cheese Frosting (Optional but Delicious)

In a small bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla and beat until creamy. Spread over your cooled cake.

No cream cheese? No problem—this cake is sweet and moist enough to enjoy plain or with a dusting of powdered sugar.

Easy Substitutions & Tips

• No brown sugar? Just use all white sugar.

• No vanilla? Leave it out—it’ll still taste great.

• Want to skip the frosting? This cake is moist and flavorful enough to stand alone.

• Make it muffins! Bake in a muffin tin for 18–20 minutes.

Why You’ll Love It

• Uses just a few pantry staples

• No fancy equipment needed

• One bowl—easy cleanup

• Perfect way to use up sourdough discard

• Tastes even better the next day!

Happy baking! :)