This sourdough carrot cake is simple to make. Featuring fresh carrots, a delicious homemade cream cheese frosting, and moist sourdough cake layers, it's a real showstopper!
Perfect for Spring, Easter, or really any time you're craving a spectacular sweet treat.
If you're like me, one of your favorite cakes is carrot cake. The moist layers, fragrant spices, and cream cheese frosting are just a few highlights of this beloved classic.
This sourdough carrot cake is inspired by the original but incorporates a generous amount of sourdough starter into the batter so you can enjoy this great recipe any time of year.
It's a great way to use up leftover sourdough discard, and it's a treat the whole family will love. The leftovers are amazing the next day with your morning cup of coffee – trust me.
Reasons to Love It:
- Sourdough. If you're a sourdough baker, you love finding ways to incorporate it into ALL of your baked goods.
- Stores well. As long as you keep the cake refrigerated you'll be enjoying it all week long!
- Freezer-friendly. If you have a smaller family you can freeze individual slices for later use.
How to Make Sourdough Carrot Cake
- Add the sourdough starter, oil, and sugar to a large mixing bowl.
- Incorporate the eggs (one at a time), then mix in the vanilla extract.
- Add crushed pineapple and grated carrots.
- Fold them in until well distributed.
- Whisk together the dry ingredients: flour, spices, salt, and baking soda.
- Add the dry ingredients to the wet.
Baking the Cakes
You will need 3 round cake pans (9 inches/23 cm in size) that have been lightly greased and lined with a circle of parchment paper on the bottom.
- Mix just until incorporated. Be careful to not overwork the batter – a few lumps are fine.
- Evenly distribute the batter between 3 (9 inch/23cm) round cake pans.
- Bake in a 350ºF (180ºC) oven for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. The edges of the cake should be pulled away from the sides of the pan.
- Remove the cakes from the oven and allow them to cool in the pan for 25 minutes, then remove them carefully and place them on a wire cooling rack. Cool for several hours (or wrap tightly and refrigerate overnight).
Assembling and Frosting the Cake
To Make the Cream Cheese Frosting:
- Add 2 blocks (8 ounces/250g each) of softened cream cheese to the bowl of a stand mixer. Add in ½ cup of softened unsalted butter. Mix well (using the whisk attachment or a hand mixer) until whipped and smooth.
- Pour in the vanilla extract and salt and mix again, scraping down the sides of the bowl as needed.
- Add the powdered sugar, ½ cup at a time, until the frosting is thick and creamy.
- What if the frosting is too thick? The frosting should be very thick, but not stiff. If needed, you can mix milk into the frosting until you reach the desired consistency. Add no more than 1 tablespoon at a time.
If the cakes have a dome-like shape on top, you will need to use a sharp knife to level the top of the cake. This is done by "shaving" a little off at a time.
- Place one of the cooled cakes on a cake stand (or cardboard cut-out) and add a dollop of frosting.
- Spread the frosting to the edges of the cake in a layer about ½" thick.
- Add the next cake on top, and repeat until all the layers have been assembled and frosted.
- Frost the sides of the cake, smoothing everything out as you go. If desired, sprinkle the edges and sides with chopped walnuts.
Serve and Enjoy!
Storing Leftover Cake
Tightly wrap any leftover cake before storing it in the refrigerator, or transfer slices to a large airtight container. It should keep well for 5-7 days like this, but slices may dry out a bit. I recommend keeping the cake whole if possible.
Can you freeze carrot cake?
Yes, carrot cake freezes fairly well! Here's how to do it:
- Place individual slices on a parchment-lined baking sheet.
- Transfer to the freezer and leave until all of the pieces are frozen solid.
- Wrap the individual slices tightly in plastic wrap.
- Transfer to freezer bags.
- Label and freeze for up to 3 months.
- Remove the plastic and thaw before serving.
Expert Tips
- Room temperature is key. This recipe calls for three ingredients to be at room temperature: the cream cheese, butter, and sourdough starter. You can be assured that I wouldn't ask if it wasn't important!
- Use unfed sourdough starter. We don't need the bulk (or rise) of active starter, so you can use sourdough starter that has passed its peak (AKA discard). For this recipe I don't like to use refrigerated starter, but if that's what you have you can remove some from the storage jar and let it come to room temperature before measuring (be sure to stir it down first).
- Best way to chop nuts. If you opt for the chopped walnuts (which I highly recommend), try using a food processor. It's much quicker (and safer) than chopping by hand.
More Sourdough Desserts
If you loved this sourdough carrot cake recipe, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @littlehomeinthemaking.
📖 Recipe
Equipment
- 3 round cake pans 9-inches each (23cm)
Ingredients
- 1 cup sourdough discard room temperature and stirred down (AKA sourdough discard)
- 1 ½ cup vegetable oil or avocado oil
- 2 cups granulated sugar
- 3 eggs room temperature
- 2 teaspoon vanilla extract
- 1 cup canned crushed pineapple drained well
- 2 cups grated carrots about 2 medium carrots (use a box grater)
- 2 ½ cups all-purpose flour
- 2 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup chopped walnuts (optional)
Cream Cheese Frosting:
- 2 packages (8 oz/250g each) cream cheese softened at room temperature
- ½ cup unsalted butter softened at room temperature
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 pounds powdered sugar about 7 ½ cups
Instructions
- Preheat the oven to 350ºF (180ºC).
- Prepare 3 (9-inch) round cake pans by spraying them with cake release spray (or lightly oiling them) and lining the bottom with a piece of parchment paper cut to size.
- Add the unfed sourdough starter, oil, and sugar to a large bowl. Use an electric mixer or stand mixer with the whisk attachment to mix well. It’s ready for the next step when the starter is fully incorporated into the mixture and the sugar is beginning to dissolve.
- Add the eggs one at a time, mixing until the egg is fully incorporated between each addition. Add in the vanilla extract and mix again.
- Add the crushed pineapple and carrots to the wet ingredients. Using a spatula, fold them into the mixture until evenly distributed. Set aside.
- In a separate medium-sized bowl, add the dry ingredients. This includes the flour, cinnamon, allspice, nutmeg, salt, and baking soda. Whisk well to combine.
- Add the dry ingredients to the wet ingredients and gently stir just until combined. Do not over-mix. Some lumps in the batter are okay, however you want to make sure there is no flour mixture on the bottom of the bowl as this can affect how the cake bakes. (dry crumb on top of the layer)
- Pour the cake batter into each pan, adding a little at a time to ensure it is evenly distributed.
- Bake the cakes for 25-30 minutes, or until a toothpick comes out clean in the center and the sides of the cake are starting to pull away from the sides of the pan.
- Remove from the oven and allow the cakes to cool in the pan for 25 minutes.
- Carefully remove the cakes from the pans and allow them to cool completely on a wire rack before frosting.
- If you’re preparing the cake the day before, you can store the layers in the fridge overnight. Wrap each cake layer in plastic wrap and transfer to the fridge. This will help to prevent the cake layers from drying out.
Prepare the frosting
- Add the softened butter and cream cheese to the bowl of a stand mixer. Using the whisk attachment, cream the two together until smooth and fluffy, scraping down the sides of the bowl as needed. (Note: If you don’t have a stand mixer you can use a large bowl and an electric hand mixer).
- Whisk in the vanilla extract and salt.
- Slowly add in the powdered sugar by adding in about ½ cup at a time, making sure the sugar is fully incorporated after each addition. The frosting should be thicker than most cream cheese frostings, but not stiff.
- If the frosting is too thick, slowly add some milk, using about 1 tablespoon at a time until you get your desired consistency. I don’t typically need to add milk, but it’s a great tool to have in your back pocket if the frosting turns out stiff.
Assemble the cake
- Before you get started: If the cakes have a domed appearance on top, you will need to shave off the “dome” until the cake appears flat. I typically do not have that issue with sourdough cakes, but it can happen.
- To assemble the cake, place 1 cake layer on a cake round or a cake stand, top side down.
- Add a dollop of frosting and spread an even layer of frosting that reaches the edge of the cake and is about ½” thick. Place another cake layer on top and repeat the process until each cake layer is frosted.
- Finally, frost the edges of the cake.
- Once the cake is fully frosted, sprinkle the edges with some chopped walnuts (if desired).
- Slice, serve and enjoy! When not in use, be sure to wrap it tightly and store in the refrigerator. Do not store your carrot cake at room temperature.
Notes
Storing leftovers: Tightly wrap the cake and keep it refrigerated for up to 5-7 days.
Use a box grater to grate the carrots. A food processor often makes for mushy, thin pieces that weigh down the cake.
Freezing carrot cake: For longer storage, you can freeze individual slices on a baking sheet, then wrap them tightly once frozen. Freeze for up to 3 months; unwrap and thaw before serving.
Can I make a 2-layer cake? If you have deep 9-inch cake pans, you could make a 2-layer cake in theory. Remember that the baking time will increase; use the toothpick test to determine when the cakes are done. You may need less frosting, so be prepared to hold some back.
Do I have to use vegetable oil? Since this is an occasional treat item, we don’t mind using vegetable oil to give it a moist texture. If you prefer alternatives, try using avocado oil. I’ve used melted coconut oil before, but have had mixed results.
What kind of starter should I use? This recipe uses sourdough discard, but it should be at room temperature for the best results. I typically store my extras in the fridge in a jar. For this recipe, I like to give my starter a few big feedings and let it rise, then let it sink back before taking some of the starter. Alternatively, you can take out a portion of your saved discard and let it come to room temperature before measuring.
Nutrition
Calories: 950kcal | Carbohydrates: 140g | Protein: 7g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 417mg | Potassium: 187mg | Fiber: 3g | Sugar: 112g | Vitamin A: 3875IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg
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Dolly | Little Home in the Making says
This cake was so soft and delicious without being too "wet". It doesn't taste like sourdough at all – so it's good for sneaking it in hehehehe.