There’s something about carrot cake that just feels like comfort in loaf form—and this sourdough carrot cake loaf might be one of my favorite ways to bake with sourdough discard. It’s incredibly moist, warmly spiced, and packed with sweet shredded carrots that melt right into the crumb.
The sourdough adds a subtle depth of flavor without making the loaf taste tangy, and the thick layer of silky cream cheese frosting on top makes every slice feel a little extra special. It’s the kind of cozy bake that’s perfect with a cup of coffee, whether you’re making it for a spring gathering, Easter brunch, or just because you’re craving a slice of homemade carrot cake.
Why I Love This Recipe
- A delicious way to use sourdough discard. If you bake sourdough regularly, this carrot cake loaf is a perfect way to turn extra discard into something truly special.
- Incredibly moist and tender. The combination of shredded carrots and sourdough discard creates a soft, bakery-style crumb that stays moist for days.
- Perfectly spiced. Warm spices like cinnamon bring that classic carrot cake flavor without overpowering the natural sweetness of the carrots.
Ingredients You’ll Need
For the Carrot Cake Loaf
- All-purpose flour – The base of the loaf that gives the cake structure while keeping the crumb soft and tender.
- Baking powder and baking soda – These leavening agents help the loaf rise and create a light, fluffy texture.
- Salt – Enhances the sweetness and balances the warm spices.
- Warm spices – A cozy blend of cinnamon, ginger, nutmeg, cloves, and cardamom gives this loaf its classic carrot cake flavor.
- Finely grated carrots – The star ingredient that adds natural sweetness, moisture, and that signature carrot cake texture.
- Sourdough discard – Adds subtle depth of flavor while helping create an incredibly moist crumb.
- Neutral oil – Keeps the loaf soft and tender for days (oil works better than butter for carrot cake).
- Greek yogurt – Adds extra moisture and richness while helping keep the crumb soft.
- Eggs – Provide structure and help bind everything together.
- Brown sugar – Adds sweetness and a slight caramel flavor that pairs beautifully with the spices.
- Vanilla extract – Enhances the overall flavor and adds warmth to the cake.
For the frosting:
- Cream cheese, powdered sugar, butter, vanilla extract and a pinch of salt to balance sweeteness.
How to make sourdough carrot cake loaf: step-by-step
Ingredients
Wet ingredients:
- 100 grams sourdough discard (or active starter)
- 110 grams neutral oil (avocado oil works best)
- 80 grams full-fat Greek yogurt (room temperature)
- 2 large eggs (room temperature)
- 200 grams brown sugar
- 1 teaspoon vanilla extract
- 200 grams finely grated carrots (about 3 medium carrots)
Dry ingredients:
- 250 grams all-purpose flour
- 1 teaspon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon cardamom (optional)
Optional add-ins:
- 75 grams chopped walnuts or pecans
- 50-60 grams raisins or dried cranberries
Cream cheese frosting:
- 113 grams softened cream cheese
- 30 grams butter, softened
- 120 grams powdered sugar
- 1/2 teaspoon vanilla extract
- pinch of salt to balance sweetness
Equipment
- 1 9x5in loaf pan
- Mixing bowls
- Food scale and measuring spoons
Instructions
- Preheat the oven to 350 degrees F and grease or line a 9×5 inch loaf pan with parchment paper.
- Finely grate the carrots and set aside (do not squeeze dry, that moisture is essential for tenderness).
- To a large bowl whisk together the sourdough discard, oil, Greek yogurt, eggs, brown sugar, and vanilla extract until combined.
- Next, fold in the shredded carrots until evenly distributed.
- To a separate bowl whisk together the flour, baking powder, baking soda, salt, and spices.
- Gently fold the dry ingredients into the wet, be careful not to over-mix (if adding any inclusions add them during this step).
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until the center reaches 205 degrees F.
- Allow the sourdough carrot cake loaf to rest in the pan for 10-15 minutes before transferring to a cooling rack to cool completely.
Make the cream cheese frosting
- Beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract and add the pinch of salt until combined.
- Spread frosting evenly over cooled loaf (add some cinnamon and nuts for a finished look). Chill for at least 30 minutes before slicing for cleaner cuts.
- Store frosted sourdough carrot cake loaf in an airtight container in the fridge for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
More sourdough recipes like this
- Sourdough Pumpkin Quick Bread
- Sourdough Discard Gingerbread Loaf (with cream cheese frosting!)
- Sourdough Cinnamon Swirl Quick Bread
- Sourdough Cranberry Banana Bread
Sourdough Carrot Cake Loaf (with cream cheese frosting!)
This sourdough carrot cake loaf with cream cheese frosting is ultra-moist, warmly spiced, and the perfect way to use sourdough discard for an easy homemade carrot cake.
Servings:
1
loaf
Equipment
- 1 9x5 inch loaf pan
- Mixing bowls
- Food scale/measuring spoons
Ingredients
Wet Ingredients
- 100 grams sourdough discard (or active starter )
- 110 grams neutral oil (avocado oil works well)
- 80 grams full-fat Greek yogurt (room temperature )
- 200 grams brown sugar
- 1 teaspoon vanilla extract
- 200 grams finely grated carrots (about 3 medium carrots)
Dry Ingredients
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon cardamom (optional )
Optional add-ins
- 75 grams chopped walnuts or pecans
- 50-60 grams raisins or dried cranberries
Cream cheese frosting
- 113 grams cream cheese (softened )
- 30 grams unsalted butter (softened )
- 120 grams powdered sugar
- 1/2 teaspoon vanilla extract
- pinch of salt (to balance sweetness)
Instructions
-
Preheat the oven to 350 degrees F and grease or line a 9×5 inch loaf pan with parchment paper.
-
Finely grate the carrots and set aside (do not squeeze dry, that moisture is essential for tenderness).
*Avoid store-bought shredded carrots, they won’t bake up the same.
-
To a large bowl whisk together the sourdough discard, oil, Greek yogurt, eggs, brown sugar, and vanilla extract until combined.
-
Next, fold in the shredded carrots until evenly distributed.
-
To a separate bowl whisk together the flour, baking powder, baking soda, salt, and spices.
-
Gently fold the dry ingredients into the wet, be careful not to over-mix (if adding any inclusions add them during this step).
-
Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until the center reaches 205 degrees F.
-
Allow the sourdough carrot cake loaf to rest in the pan for 10-15 minutes before transferring to a cooling rack to cool completely.
Make the cream cheese frosting
-
Beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract and add the pinch of salt until combined.
-
Spread frosting evenly over cooled loaf (add some cinnamon and nuts for a finished look). Chill for at least 30 minutes before slicing for cleaner cuts.
-
Store frosted sourdough carrot cake loaf in an airtight container in the fridge for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Notes
Sourdough discard: Try not to use a discard that is more than a week old to avoid a sour taste in the loaf.
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