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Sourdough Carrot Bundt Cake

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This moist and delicious Sourdough Carrot Cake perfectly balances the sweetness of grated carrots and crushed pineapple with the tangy richness of cream cheese frosting. Spiced with cinnamon and filled with pecans or walnuts for added crunch, this cake is a delicious treat for any occasion. 

Full sourdough carrot bundt cake view

Made in a bundt cake pan, this sourdough cake is elegant yet easy to make. Beautiful ribbons of cream cheese frosting are piped around and topped with cinnamon sugar crunch, offering a delicious combination  of textures and flavors throughout. This carrot cake is a stunning centerpiece for the holiday season, or even makes a delicious birthday cake for carrot cake lovers! More sourdough cake recipe ideas include Sourdough Pumpkin Cake or Sourdough Apple Cake.

Slice of Sourdough Carrot Bundt Cake on a white platter

Why you will love this recipe

  • This is one of my favorite cakes to make during the holidays. The cake looks beautiful on display and is something that will impress the whole family!   
  • This version of carrot cake has crushed pineapple for added sweetness and moisture.
  • This bundt cake has sourdough discard in it, making it a great way to use up leftover discard and to add moisture and flavor to the cake. 
  • The cake is dense yet moist with a tender crumb.
close up on sourdough carrot bundt cake

What is a bundt cake?

This sourdough carrot cake is made in a bundt cake pan, which gives it that beautiful shape and signature hole in the middle. Its unique shape gives bundt cakes the advantage over round cakes when it comes to aesthetics as you don’t need to spend much time at all decorating. Simply pipe ribbons around the cake and sprinkle with cinnamon sugar and nuts and you have a stunning centerpiece. If you love the look of bundt cakes, be sure to checkout my Sourdough Coffee Cake recipe that is also baked in a bundt pan.

Close up view of frosting of Sourdough Carrot Bundt Cake with chopped pecans on top

Tools to make this Sourdough Carrot Bundt Cake 

Bundt pan– This is the special pan that bundt cakes are baked in to give the cake it’s signature shape. 

Kitchen aid stand mixer or beaters – For a smooth, light texture for the frosting, you will need to whip the ingredients together with a stand mixer or hand beaters. 

Kitchen scale or Measuring cups and spoons – This recipe is written so that you can measure your ingredients using measuring cups and spoons, or by grams using a kitchen scale. 

Cooling Rack – After the cake is baked, you will flip it over onto a cooling rack to remove it from the pan and cool before adding the frosting. 

1A tip and piping bags This is what I recommend using to add the frosting ribbons around the top of the cake. You can also cut the tip off a plastic bag and try that as well.

Slice of sourdough carrot bundt cake next to full bundt cake

Can this recipe be make without a bundt pan?

Using a bundt pan gives this cake a fun and beautiful shape, but if you would like to use a different pan this cake can also be baked in a 9×13 pan, or in 9-inch cake pans. Your cooking time will vary based in the size and thickness of the cake, so be sure to check for doneness by inserting a toothpick into the center of the cake. The smaller then pan, the quicker the cook time. 

Love this recipe?

Find this recipe and more in Our Sourdough Table Cookbook which features 75 favorite fall and holiday sourdough recipes.

Our Sourdough Table cookbook cover with 3 women in a kitchen holding a basket of bread

Ingredients to make the Sourdough Carrot Bundt Cake

Bundt cake:

  • Flour- This cake calls for unbleached all-purpose flour. 
  • Sugar – White granulated sugar to sweeten the cake. 
  • Baking soda & baking powder – Both are used to leaven the cake. 
  • Cinnamon – The addition of cinnamon pairs so well with the carrots and gives it a warm spiced flavor.
  • Salt – Any type of salt will work great. 
  • Oil – Any neutral oil will work for this recipe. I always use olive oil but you could use coconut oil or vegetable oil.
  • Sourdough discard – Discard is a sourdough starter that is no longer active and bubbly and is no longer ideal for leavening bread. But, it makes the perfect addition to a cake like this to add moisture and flavor! If you do not have one, you can make your own sourdough starter here
  • Eggs – You will need three large eggs that act as a binder in the recipe.
  • Vanilla extract – The vanilla is used to add flavor to the bundt cake. 
  • Shredded carrots – You can either shred fresh carrots with a box grater or a food processor, or buy pre-shredded carrots at the store.
  • Pineapple- Use canned crushed pineapple that has been drained. 
  • Walnuts or pecans- Either type will work great! Chop before adding to the batter. Or you can omit if you prefer. 

Cream Cheese Frosting 

  • Cream cheese – The cream cheese as the base of the frosting gives a creamy and tangy flavor that pairs perfectly with the sweetness of the cake. Soften the cream cheese so it is easier to blend with the rest of the ingredients. 
  • Butter- You will also need softened butter, salted or unsalted butter will work.
  • Vanilla extract – The vanilla extract flavors the frosting. 
  • Powdered sugar – Used as the sweetener in the frosting.
  • Milk – One tablespoon of milk thins the frosting to the perfect consistency. 

Cinnamon Crunch 

  • Sugars- A combination of brown sugar and granulated sugar is used in the cinnamon crunch. 
  • Cinnamon – The additional teaspoon of cinnamon in the topping is so delicious with the flavors of the cake and cream cheese frosting. 
  • Walnuts – Chopped walnuts give the crunch, or you can substitute for pecans if that is what you used inside the cake. 
Slice of sourdough carrot bundt cake

Instructions on how to make the Sourdough Carrot Bundt Cake 

First, preheat the oven to 350°F. 

In a large bowl or the bowl of a stand mixer, whisk together the three eggs for 30 seconds to incorporate air. Mix in the oil, sourdough discard, and vanilla extract.

Add the dry ingredients for the cake better: all-purpose flour, granulated sugar, baking soda, baking powder, cinnamon and salt to the batter.

close up of shredded carrots for carrot cake batter

Next, fold in the grated carrots, crushed pineapple and finely chopped nuts of choice. The nuts can be omitted if you prefer.

Raw batter for carrot bundt cake

Grease a bundt pan. Pour the batter into the bundt pan and bake for 50-55 minutes or until a toothpick comes out clean. If using a dark colored bundt pan I recommend checking the cake at 45 minutes as dark pans typically bake quicker.

Raw batter in bundt pan before baking cake

While the cake is baking, make the frosting. Whip together cream cheese and butter with beaters or a stand mixer. Add in the vanilla, powdered sugar and milk. If the consistency is too thick add a little more milk.

Freshly baked carrot bundt cake in a bundt pan

Once baked, let it cool for 15 minutes, then flip the cake out of the pan and onto a cooling rack.

Once the cake is cooled, add the frosting to a ziplock or piping bag and cut the tip. Pipe loops around the bundt cake with frosting. 

Hand holding piping bag adding cream cheese frosting to bundt cake.

Make the cinnamon crunch by mixing together the sugars, chopped walnuts and cinnamon. Sprinkle on top of the cream cheese frosting immediately after piping.

Overhead view of sourdough carrot bundt cake with cream cheese frosting and chopped pecans

How to store the Sourdough Carrot Bundt Cake

To store the bundt cake, you can add to an airtight container or cover with plastic wrap and leave it on the counter at room temperature for 3-4 days without the frosting. If the cake is iced, it should be stored in the fridge. If you have extra cake, it freezes well too! You can freeze individual slices by wrapping in plastic wrap and then storing in a freezer bag. When you are ready to eat, let it thaw on the counter and then enjoy! 

Tips for success

  • Be sure to grease the bundt pan well to avoid the cake sticking to the pan. Using a knife or skinny spatula to carefully separate the baked cake from the pan before flipping it over.
  • Let your cream cheese and butter come to room temperature before making the frosting so that they will whip together easily and create a smooth texture. 
  • Wait for the cake to cool before adding the frosting so that it will stay in place on the cake. If you add the frosting too soon it will melt off the cake.

More sourdough dessert recipes

Overhead view of Sourdough Carrot Bundt Cake with cream cheese frosting and chopped pecans.

Sourdough Carrot Bundt Cake

Emily Christensen
This moist and delicious Sourdough Carrot Cake perfectly balances the sweetness of grated carrots and crushed pineapple with the tangy richness of cream cheese frosting. Spiced with cinnamon and filled with pecans or walnuts for added crunch, this cake is a delicious treat for any occasion.
5 from 1 vote
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 632 kcal

Ingredients
  

Sourdough Carrot Bundt Cake

  • 3 large eggs 150 grams
  • 80 grams oli (olive, vegetable, canola, or coconut) ⅓ cup
  • 75 grams sourdough discard ⅓ cup
  • 4 grams vanilla extract 1 teaspoon
  • 245 grams all-purpose flour 1 ¾ cups
  • 400 grams granulated sugar 2 cups
  • 10 grams baking soda 2 teaspoons
  • 5 grams baking powder 1 teaspoon
  • 8 grams cinnamon 1 Tablespoon
  • 6 grams salt 1 teaspoon
  • 280 grams shredded carrots 2 ½ cups
  • 225 grams crushed pineapple, drained 1 cup
  • 100 grams walnuts or pecans, chopped 1 cup

Cream Cheese Frosting

  • 175 grams cream cheese, softened ¾ cup
  • 75 grams butter, softened ⅓ cup
  • 6 grams vanilla extract 1 ½ teaspoon
  • 360 grams powdered sugar 3 cups
  • 15 grams milk 1 Tablespoon

Cinnamon Crunch

  • 30 grams brown sugar ⅛ cup
  • 30 grams granulated sugar ⅛ cup
  • 2 grams cinnamon 1 teaspoon
  • 40 grams walnuts, chopped ⅓ cup

Instructions
 

  • Preheat the oven to 350°F.
  • In a large bowl or the bowl of a stand mixer, crack three eggs and whisk together, for about 30 seconds, to incorporate air.
    3 large eggs
  • Whisk in oil, sourdough discard, and vanilla extract.
    80 grams oli (olive, vegetable, canola, or coconut), 75 grams sourdough discard, 4 grams vanilla extract
  • Add the dry ingredients: all-purpose flour, granulated sugar, baking soda, baking powder, cinnamon and salt, and stir to combine.
    245 grams all-purpose flour, 400 grams granulated sugar, 10 grams baking soda, 5 grams baking powder, 8 grams cinnamon, 6 grams salt
  • Fold in the shredded carrots, crushed pineapple and finely chopped nuts of choice. The nuts can be omitted if you prefer.
    280 grams shredded carrots, 225 grams crushed pineapple, drained, 100 grams walnuts or pecans, chopped
  • Grease a bundt pan. Pour the batter into the bundt pan and bake for 50-55 minutes or until a toothpick comes out clean. If using a dark bundt pan start checking the cake at 45 minutes as it will likely bake faster. Once baked, let it cool for 15 minutes, then flip the cake out of the pan and onto a cooling rack.
  • Whip together cream cheese and butter with beaters or a stand mixer. Add in the vanilla, powdered sugar and milk. If the consistency is too thick add a little more milk.
    175 grams cream cheese, softened, 75 grams butter, softened, 6 grams vanilla extract, 360 grams powdered sugar, 15 grams milk
  • Once the cake is cooled, add the frosting to a ziplock or piping bag and cut the tip. Pipe loops around the bundt cake with frosting.
  • Make the cinnamon crunch by mixing together the sugars, chopped walnuts and cinnamon. Sprinkle on top of the cream cheese frosting.
    30 grams brown sugar, 30 grams granulated sugar, 2 grams cinnamon, 40 grams walnuts, chopped

Notes

  • Be sure to grease the bundt pan well to avoid the cake sticking to the pan. Using a knife or skinny spatula to carefully separate the baked cake from the pan before flipping it over.
  • Let your cream cheese and butter come to room temperature before making the frosting so that they will whip together easily and create a smooth texture. 
  • Wait for the cake to cool before adding the frosting so that it will stay in place on the cake. If you add the frosting too soon it will melt off the cake.
  • This can be made in a 9×13" pan if you prefer not to make it into a bundt cake.
  • Nutrition

    Serving: 1gCalories: 632kcalCarbohydrates: 96gProtein: 7gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 17gCholesterol: 75mgSodium: 627mgFiber: 3gSugar: 73g
    Keyword bundt cake, carrot cake, holiday baking, sourdough discard
    Tried this recipe?Let us know how it was!

    More sourdough recipes

    5 Comments

    1. 5 stars
      I made this today and it is absolutely delicious! I made the mistake of using my 6-cup Bundt pan that I use in my Instant Pot and it overflowed in my oven, but it didn’t affect the flavor or texture.

      This is going to be a regular in my sourdough discard repertoire!

    2. Hello! You have flour listed twice in the ingredient section. Is this an oopsie or do we add flour twice to the batter?

    5 from 1 vote

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