Best Ever From Scratch Sourdough Carrot Cake
This sourdough carrot cake is made completely from scratch and is absolutely divine! Tender, moist cake accompanied by spices like cinnamon and ginger and then topped with a luscious cream cheese frosting… it is definitely a crowd-pleaser!

Introducing your new favorite way to eat carrots!
I am always looking for ways to use up any leftover sourdough starter. I find it incredibly useful to add into a number of recipes (you can check out this quick list of sourdough discard recipes here), both for the added health benefits and the flavor!
I made this cake for a birthday celebration, but truly it would be great anytime of year. I made the comment while we were eating it that I don’t know why it’s not more common to eat it during the fall months because of the delicious spiced flavor.
We all loved it, and I think you will, too!
Let’s make it.
Why You’ll Love This Cake
Ingredients You’ll Need
This is a quick overview of essential ingredients needed for this recipe. Make sure to check out the recipe card below for the full list.
Line your cake pans with parchment. I learned this trick years ago, and it works beautifully to ensure the cakes will release seamlessly from the pans. To do this, place your cake pans on a large sheet of parchment paper. Trace the bottom of the cake pan with a pencil, then cut out the circles. Grease the pan and the parchment paper. You could also use parchment paper rounds to guarantee the cakes won’t stick!
How to Make Sourdough Carrot Cake
- Preheat oven to 350°F. Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper with a nonstick spray (I use avocado oil spray).
- In the bowl of a stand mixer fitted with a paddle attachment, add the brown sugar, oil, eggs, sourdough starter, and vanilla extract and mix until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and ginger together. Add the dry ingredients into the wet ingredients and begin mixing together on low speed until just combined. Add in the grated carrots and 1 cup of the chopped pecans and mix again. (The rest of the pecans are for garnish.)
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes. Test the center with a toothpick or knife. If it comes out clean, the cakes are done. If not, continue to bake until cooked through, being careful not to overbake!
- Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Frost the cake: Using an offset spatula, begin frosting the cake by adding a large dollop of frosting right in the middle. Using the spatula, slowly work the frosting around the middle and towards the outside of the cake, adding more frosting as you go. Top with chopped pecans if desired.

How to Make Cream Cheese Frosting
- In a large bowl using a handheld electric mixer or stand mixer fitted with a whisk/paddle attachment, beat the cream cheese and butter together on medium-high speed until light, about 2 minutes. Add the powdered sugar, vanilla extract, and a pinch of salt.
- Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more powdered sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- Store in the fridge until ready to use.

Quick Tips for Success
- You can either use 9 inch round cake pans to create a layered cake, or use a 9 x 13 inch pan to create a delicious sheet cake. If you decide to use a 9 x 13 inch pan, adjust the baking time to 40-45 minutes.
- Grate carrots by hand and don’t use pre-shredded carrots. The pre-shredded carrots are too thick to bake nicely in the cake.
- You can use either sourdough discard or active sourdough starter in this recipe.
- If you like, you can toast the pecans to add a delicious depth of flavor to this cake, or omit them completely. Walnuts would also be a delicious swap!

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Best From Scratch Sourdough Carrot Cake

This sourdough carrot cake is made completely from scratch and is absolutely divine! Tender, moist cake accompanied by spices like cinnamon and ginger and then topped with a luscious cream cheese frosting... it is definitely a crowd-pleaser!
Ingredients
Sourdough Carrot Cake
- 2 cups freshly grated carrots (about 4 large carrots)
- 2 cups chopped pecans (1 cup for the cake, 1 cup reserved for garnish)
- 2 cups brown sugar
- 1 cup avocado oil (can substitute coconut or vegetable oil)
- 4 large eggs
- 3/4 cup sourdough starter
- 1 tsp pure vanilla extract
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
Cream Cheese Frosting
- 16 oz (two bricks) softened cream cheese
- 4 tbsp softened butter
- 4 cups powdered sugar
- 2 tsp vanilla extract
- Pinch salt
Instructions
- Preheat oven to 350°F. Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper with a nonstick spray (I use avocado oil spray).
- In the bowl of a stand mixer fitted with a paddle attachment, add the brown sugar, oil, eggs, sourdough starter, and vanilla extract and mix until combined and no brown sugar lumps remain.
- In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and ginger together. Add the dry ingredients into the wet ingredients and begin mixing together on low speed until just combined. Add in the grated carrots and 1 cup of the chopped pecans and mix again. (The rest of the pecans are for garnish.)
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes. Test the center with a toothpick or knife. If it comes out clean, the cakes are done. If not, continue to bake until cooked through, being careful not to overbake!
- Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld electric mixer or stand mixer fitted with a whisk/paddle attachment, beat the cream cheese and butter together on medium-high speed until light, about 2 minutes. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more powdered sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Store in the fridge until ready to use.
- Frost the cake: Using an offset spatula, begin frosting the cake by adding a large dollop of frosting right in the middle. Using the spatula, slowly work the frosting around the middle and towards the outside of the cake, adding more frosting as you go. Top with chopped pecans if desired.
Notes
If you loved this sourdough carrot cake recipe, make sure to come back and leave a comment and a 5 star rating! I would love to hear how it turned out for you.
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