Sourdough Discard Carrot Cake

July 24, 2025

Prep time: 20 minutes & Bake time: 35–40 minutes

medium

1 cake: 9x13-inch cake or 2 cakes: 8-inch round layers

This carrot cake is a timeless favorite the whole family will love. You can bake it a day ahead and frost it just before serving. Carrot cake is actually surprisingly quick and easy to make. Just change up the spices for a fresh take every time.

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Ingredients:

Adjust Servings

	2 cups (250 g) all-purpose flour
	1 1/2 tsp baking powder
	1 tsp baking soda
	1 1/2 tsp ground cinnamon
	1/2 tsp ground nutmeg
	1/4 tsp ground ginger (optional)
	1/2 tsp salt
	1 cup (240 ml) sourdough discard (100% hydration)
	1 cup (200 g) granulated sugar
	1/2 cup (100 g) brown sugar
	1 cup (240 ml) vegetable oil (or melted coconut oil)
	4 large eggs
	2 tsp vanilla extract
	2 1/2 cups (about 250 g) grated carrots
	1/2 cup (60 g) chopped walnuts or pecans (optional)
	1/2 cup (80 g) raisins (optional)
	1/2 cup crushed pineapple, drained (optional, for extra moisture)

Optional Cream Cheese Frosting:

	8 oz (225 g) cream cheese, softened
	1/2 cup (115 g) unsalted butter, softened
	2 cups (240 g) powdered sugar
	1 tsp vanilla extract
	Pinch of salt

Directions

1. Preheat the oven and prepare your pans:

Begin by preheating your oven to 175°C (350°F). While the oven is heating, take a moment to grease and flour your cake pans thoroughly. This step helps prevent the cake from sticking and makes removal from the pans easy and mess-free. You can use a 9x13-inch rectangular pan or two 8-inch round cake pans, depending on your preference.

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2. Combine the dry ingredients:

In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt. Mixing the dry ingredients separately helps distribute the leavening agents and spices evenly throughout the batter, ensuring consistent texture and flavor in every bite.

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3. Mix the wet ingredients:

In a large mixing bowl, add the sourdough discard, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Use a whisk or hand mixer to blend the mixture until it’s smooth and well combined. The sourdough discard adds a subtle tang and moisture to the cake.

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4. Incorporate the dry mixture into the wet ingredients:

Gradually add the bowl of dry ingredients into the wet mixture, folding gently with a spatula or wooden spoon. Mix just until everything is incorporated—avoid overmixing, as this can lead to a dense or tough cake. The batter should be smooth but still light and airy.

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5. Add the carrots and optional mix-ins:

Gently fold in the grated carrots, which provide natural sweetness and moisture. At this stage, you can also stir in chopped nuts, raisins, or crushed pineapple if you'd like to enhance the flavor and texture of the cake. These add-ins make the cake heartier and more complex, but they’re entirely optional based on your taste.

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6. Transfer the batter to the prepared pan(s):

Pour the finished batter into your greased and floured cake pan(s), using a spatula to spread it evenly and smooth the top. This helps ensure the cake bakes uniformly and looks neat when finished.

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7. Bake the cake:

Place the pan(s) into the preheated oven and bake for 35–40 minutes. The cake is done when the top is golden and a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. Avoid opening the oven door too early, as that can cause the cake to sink.

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8. Cool the cake completely:

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10–15 minutes. Then, transfer it to a wire rack to cool completely. This step is important—if the cake is still warm when frosted, the icing may melt or slide off. Letting it cool ensures the texture and presentation remain perfect.

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