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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.
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This Sourdough Carrot Cake can be made in a 9×13 pan for an easy bake, or made in a bundt pan for a beautiful presentation without all the effort. If you love these flavors, be sure to also try my Sourdough Carrot Cake Scones that are ready in just 30 minutes and Carrot Cake Sourdough Bread with a delicious cinnamon swirl.
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 Chocolate Cake for chocolate lovers, Sourdough Apple Cake made with nuts, cream cheese frosting and applesauce and Sourdough Tres Leches Cake for a super moist vanilla cake soaked in three milks.
Table of Contents
Why you will love this recipe
- Great for any occasion – This is one of my favorite sourdough recipes for Easter and other holidays. The cake looks beautiful on display and is something that will impress the whole family!
- Made with pineapple – This version of carrot cake has crushed pineapple for added sweetness and moisture. Then if you have leftover pineapple make my Sourdough Carrot Cake Cinnamon Rolls.
- Great use of sourdough discard – This homemade 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.
- Perfect texture – The cake is dense yet moist with a tender crumb.
Ingredients to make Sourdough Carrot Cake
- Sourdough discard – Discard is a sourdough starter that is no longer active and bubbly and is no longer ideal for leavening bread.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.
- Shredded carrots – I recommend using fresh shredded carrots because they are softer and add moisture to the cake. This cheese grater is my favorite. In a pinch, pre-shredded from the store will work.
- 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 – 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. For a cream cheese alternative, you can make a buttercream frosting like I use in my Sourdough Sugar Cookie Bars.
- Oil – Any neutral oil will work for this recipe. I always use olive oil but you could use coconut oil or vegetable oil.
See all the ingredients and amounts in the recipe card below.
Instructions on how to make the Sourdough Carrot Bundt Cake
Step 1 – Whisk the eggs
In a large bowl or the bowl of a stand mixer, whisk together the three eggs for 30 seconds to incorporate air.
Step 2 – Add wet ingredients
Mix in the oil, sourdough discard, and vanilla extract.
Step 3 – Add dry ingredients
Add in all-purpose flour, granulated sugar, baking soda, baking powder, cinnamon, and mix to combine.
Step 4 – Fold
Fold in the grated carrots, crushed pineapple, and finely chopped nuts of choice. The nuts can be omitted if you prefer.
Step 5 – Bake
Grease or line a 9×13 pan and pour in the batter. Bake in a preheated 350°F oven for 30-33 minutes or until a toothpick inserted into the center of the cake comes out clean.
Step 6 – Cool
Remove the cake from the oven and let cool.
Step 7 – Make frosting
Whip together cream cheese and butter with beaters or a stand mixer until smooth. Add in the vanilla, powdered sugar, and milk. If the consistency is too thick, add a little more milk.
Step 8 – Add frosting and cinnamon crunch
Spread the frosting over the cooled cake with a knife or offset spatula. Make the cinnamon crunch by mixing together the sugar, cinnamon, and chopped walnuts. Sprinkle on top of the cream cheese frosting.
Recipe Tips
- 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.
- I recommend fresh shredded carrots as they will be softer and add more moisture, but you can use pre-shredded if needed
- Line the 9×13 pan with parchment for easy cutting and serving outside the pan.
How to store the Sourdough Carrot Cake
To store the carrot 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!
How to make Sourdough Carrot Cake in a bundt pan
This Sourdough Carrot Cake can also be made in a Bundt pan, like my Sourdough Coffee Cake, which gives this cake a beautiful presentation without all of the work of stacking a cake and frosting it. Use a 1A tip and a piping bag to pipe ribbons of frosting around the cake for easy, yet stunning, decorating. Bake in the bundt pan for 50-55 minutes. If you use a dark bundt pan, start checking the cake with a toothpick at 45 minutes.
Note: 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.
Recipe FAQ
Yes, either active starter or discard will work for this Sourdough Carrot Cake recipe.
Yes for a nut-free option simply remove the nuts from both the batter and the top.
Yes! This recipe will make 24 cupcakes. You will need to reduce bake time. I would start checking them at 16 minutes. Insert a toothpick to check doneness, when the toothpick comes out clean they are done.
Yes, you can bake the cake in 2 9-inch cake pans, which will allow you to make a layer cake if desired. You will have to adjust your baking time as well since the pan is smaller.
More sourdough Cake Recipes
Sourdough Dessert Recipes
The Best Sourdough Chocolate Cake
Sourdough Discard Recipes
Sourdough Tres Leches Cake
Sourdough Discard Recipes
Sourdough Discard Apple Cake
Sourdough Breakfast Recipes
Sourdough Coffee Cake
Tried this Sourdough Carrot Cake or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Carrot Cake
Ingredients
Sourdough Carrot Cake
- 3 large eggs, 150 grams
- 80 grams oil (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
- 30 grams milk, 2 Tablespoons
Cinnamon Crunch
- 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 oil (olive, vegetable, canola, or coconut), 75 grams sourdough discard, 4 grams vanilla extract
- Add the dry ingredients 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 or line a 9×13 pan and pour in the batter. Bake in a preheated 350°F oven for 30-33 minutes or until a toothpick inserted into the center of the cake comes out clean.
- 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, 30 grams milk
- Remove the cake from the oven and let cool.
- Spread the frosting over the cooled cake with a knife or offset spatula. Make the cinnamon crunch by mixing together the sugar, cinnamon, and chopped walnuts. Sprinkle on top of the cream cheese frosting.30 grams granulated sugar, 2 grams cinnamon, 40 grams walnuts, chopped
Notes
- This carrot cake can also be made in a bundt pan. Bake for 50-55 minutes. If you use a dark bundt pan, start checking the cake with a toothpick at 45 minutes.
- 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.
- I recommend fresh shredded carrots as they will be softer and add more moisture, but you can use pre-shredded if needed
- Line the 9×13 pan with parchment for easy cutting and serving outside the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just wondering if I can get the measurements in cups and Tspoons?
Yes I have them all listed after the ingredient in the recipe card.
I hate being THAT person for real, but can I leave out the pineapple? 🍍 I detest pineapple ESPECIALLY in carrot cake, but in general overall. 🤣🤣.
I haven’t tested it but applesauce is usually a good sub 1:1.
I baked in two round cake pans as I don’t have a bundt pan and it turned out great! I ended up baking them 38 minutes at 350 degrees. So yummy!
Thanks Allison! So glad you liked it!
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!
So glad you like it! Sorry about the overflow in the oven.
What’s the bake time for a 9″ x 13″ pan?
Hello! You have flour listed twice in the ingredient section. Is this an oopsie or do we add flour twice to the batter?
Oops thanks for catching that. I’ve fixed it as it should only be on there once.