Sourdough Carrot Cake
There’s something special about recipes that combine old-fashioned charm and modern nourishment—this Naturally Sweetened Sourdough Carrot Cake fits the bill perfectly. It’s moist, rich in flavor, and made with wholesome ingredients that make you feel good with every bite.
The Story Behind This Cake
Carrot cake has always held a nostalgic place in my heart. It was a staple at my childhood spring potluck and Easter gathering. My grandmother made hers with crushed pineapple, sweetened coconut, and plenty of spice. Over time, I started experimenting—swapping out the processed sugar, adding sourdough discard for that tender crumb, and leaning into warm spices and natural sweeteners.
I ended up with a beautifully balanced sourdough carrot cake that marries the gentle tang of sourdough with the earthy sweetness of carrots and maple syrup. This carrot cake is truly a celebration of seasonal living and slow baking. It is made for sharing with loved ones on a quiet afternoon or dressing up with a swoop of creamy frosting for special occasions.
Sourdough Carrot Cake
Equipment
- Mixing bowls
- Grater
- 9×13 pan or two 8-inch round pans
- Spatula
Ingredients
- 1 cup sourdough discard unfed, room temp
- 3 large eggs
- 1/2 cup melted coconut oil or avocado oil
- 3/4 cup pure maple syrup
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 cups grated carrots about 3–4 medium carrots
- 1 3/4 cups flour all-purpose or white whole wheat
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup unsweetened shredded coconut or raisins
Instructions
- Preheat oven to 350°F. Grease a 9×13 pan or two 8-inch round pans.
- In a large bowl, whisk together sourdough discard, eggs, oil, maple syrup, applesauce, and vanilla until smooth.
- Stir in the grated carrots.
- In a separate bowl, mix the flour, baking soda, baking powder, salt, and spices.
- Slowly add the dry ingredients to the wet mixture and stir until just combined. Fold in nuts, coconut, or raisins if using.
- Pour batter into prepared pan(s). Smooth the top.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- This cake tastes even better the next day as the flavors settle.
- For a layer cake, double the frosting and stack two 8-inch rounds.
- A dairy-free cream cheese frosting or whipped coconut cream works beautifully.
🔁 Variations
- Zucchini-Carrot Cake: Swap out 1 cup of carrots for grated zucchini.
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum.
- Morning Muffins: Bake in muffin tins for 18–20 minutes for grab-and-go treats.
🌿 Flavor Boosters
- Add 1 tsp orange zest to the batter for brightness.
- Stir in 1–2 tbsp crushed pineapple for extra moisture and tropical flair. These additions can elevate your sourdough carrot cake’s flavor and moisture.
- Mix in chopped dates for natural sweetness and chewiness.
🍽️ What to Serve With It
- Afternoon tea or iced herbal tea (like rooibos or chamomile)
- A scoop of Greek yogurt for a protein-rich snack
- A dollop of whipped coconut cream or cashew frosting
❄️ Freezing & Storing
- Store: Keep covered at room temperature for 2 days, or refrigerate up to 5 days.
- Freeze: Wrap slices in parchment, then store in a freezer bag for up to 2 months. Thaw at room temperature or toast lightly. This way, you can always have a piece of sourdough carrot cake ready to enjoy.
🥄 Ways to Use Leftovers
- Crumble into yogurt parfaits
- Make carrot cake trifle with whipped cream and fruit
- Turn slices into “cake French toast” by dipping in egg mixture and pan-frying
🤔 Extra FAQs
Can I use fresh sourdough starter instead of discard?
Yes, but it may rise slightly more. Stick to unfed discard for a denser crumb when making sourdough carrot cake.
Is this cake sweet enough for dessert?
Absolutely! The maple syrup and carrots provide natural sweetness without being overwhelming, making it perfect as a carrot cake dessert or snack.
Can I make this ahead?
Yes! The flavor improves overnight. Bake a day ahead and frost before serving.
What frosting works best?
Try a naturally sweetened cream cheese frosting with maple syrup or whipped coconut cream for a dairy-free option on your carrot cake.
Does it taste sour from the discard?
Not at all. The sweetness balances out the tang, giving this carrot cake depth without sharpness while maintaining the character of a sourdough carrot cake.
