Sourdough Carrot Cake with Cream Cheese Frosting

Looking for a way to use your sourdough starter? Let me tell you about this sourdough carrot cake! It’s everything you want in a dessert—super moist, perfectly spiced, and topped with cream cheese frosting that takes it over the top. It’s perfect for special occasions or just a cozy weekend baking session, and I promise it transforms your sourdough starter into something truly magical.
I love how simple this recipe is; you likely have everything you need in your kitchen already. Let’s Make it!!

Why use Sourdough in baking?

I know what some of you might be thinking – “Is it really worth the extra effort?” A thousand times yes! Sourdough actually breaks down gluten, making it easier to digest. The natural fermentation process makes everything easier to digest and gentler on your blood sugar levels.

Not only are you getting these amazing health perks:

• A happier tummy (thanks, beneficial bacteria!)
• More stable energy levels (goodbye, sugar crashes!)
• A deeper, more complex flavor profile
• The satisfaction of creating something truly special from scratch

But you’re also joining a tradition that’s been around for thousands of years. How cool is that?

Sourdough Carrot Cake Ingredients

For the Cake:

• Flour – Choose organic All-purpose or Plain flour if possible.
• Baking Soda – Essential for fluffiness.
• Spices (Cinnamon, Nutmeg, Cloves), Salt and Vanilla extract– These spices add warmth and depth.
• Active Sourdough Starter – I used active starter, you can also use discard.
• Olive Oil – Adds moisture.
• Sugar – I used brown sugar. Brown sugar adds a rich depth of flavor and extra moisture.
• Eggs – This cake uses 2 eggs to add flavor, moisture, and essential structure.
• Carrots – I used 1 medium finely grated carrot

For the Cream Cheese Frosting:

• Cream Cheese, Butter, Vanilla, and Icing Sugar – For that irresistible frosting.
• Optional Pecans – For a nutty crunch.

Pro Tip: For the best flavor and texture, prepare the batter the night before to take advantage of cold fermentation. I let my batter sit in the fridge for just over 24 hours, but if you prefer, you can bake it the same day too!

Steps to Make Sourdough Carrot Cake Recipe

1. Prepare the Batter: Combine the wet ingredients, then add the dry ingredients and mix well. Cover and refrigerate overnight.
2. Bake the Cake: Pour the batter into the prepared cake pan and place it in the preheated oven to bake.
3. Make the Frosting: Beat the frosting ingredients together until smooth and creamy, then spread it over the completely cooled cake. Decorate with pecans.

Storage Tip: Store in an airtight container in the fridge for up to 7 days. This cake tastes even better the next day as the flavors continue to develop!

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Sourdough Carrot Cake with Cream Cheese Frosting

Loaded with warm spices and sweet grated carrots, this cake perfectly balances flavors and textures. Topped with cream cheese frosting, it’s great for special occasions, family gatherings, or a sweet treat any time. Once you bake this, it’s sure to become a favorite!

Prep Time 20 minutes

Cook Time 35 minutes

Servings 12 Slices

Ingredients

For the Cake:

• 2 large eggs
• 65 g (1/4 cup) sourdough starter
• 60 ml (1/4 cup) olive oil
• 100 g (1/2 cup packed) brown sugar
• 1 tsp vanilla extract
• 90 g (1/2 cup) finely shredded carrot (1 medium carrot)
• 1/2 tsp cardamom
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 tsp salt
• 100 g (3/4 cup) flour
• 1 tsp baking soda
• 1 whole clove (optional, for steeping overnight; remove before baking) or substitute with a pinch of ground cloves

For the Cream Cheese Frosting:

• 100 g (1/2 cup) cream cheese
• 20 g (1 1/2 tbsp) butter, softened
• 50 g (1/2 cup) powdered sugar
• 1 tsp vanilla extract
• Chopped pecans for decoration, optional

Instructions

1. Mix Wet Ingredients: In a large bowl, whisk together the eggs, sourdough starter, olive oil, brown sugar, and vanilla until well combined.

2. Add Carrots and Spices: Stir in the shredded carrots, cardamom, cinnamon, salt, and nutmeg.

3. Combine with Dry Ingredients: Gently fold in the flour and baking soda until just combined. Add the whole clove (if using) on top without mixing. The clove will infuse flavor during the fermentation and will be removed before baking.

4. Cold Fermentation (Optional): Cover the bowl and refrigerate the batter overnight to allow the flavors to develop and the batter to ferment. If you prefer to bake the same day, you can skip this step and proceed directly to baking.

5. Remove Clove: If you’ve fermented the batter overnight, take it out of the fridge and remove the whole clove before proceeding.

6. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 15x15 cm (6x6 inch) baking pan.

7. Bake: Pour the batter into the prepared frame and bake for 25–30 minutes, or until it passes the knife test.

8. Prepare Frosting: While the cake cools, beat together the cream cheese, soft butter, powdered sugar, and vanilla until smooth and creamy.

9. Frost and Serve: Once the cake is fully cooled, spread the frosting evenly over the top. If desired, sprinkle chopped pecans on top for decoration. Slice, serve, and enjoy!

Recipe Notes

• Store leftovers in an airtight container in the refrigerator for up to 7 days.
• This recipe is versatile! Add a handful of chopped nuts extra texture if desired.

FAQs

• Can I use fresh sourdough starter or discard? Either will work. This recipe is a great way to use up sourdough discard.
• Can I store this cake at room temperature? It’s best stored in the refrigerator due to the cream cheese frosting.