Adapted from Ina Garten’s classic carrot cake, my sourdough carrot cake recipe gets a quick upgrade with leftover sourdough discard and fragrant chai spice. I grate the carrots in advance, skip the walnuts and raisins, and bake the cake one day before serving to save time. So moist & fluffy!
Just like my overnight sourdough apple cake and these moist sourdough blueberry muffins, my sourdough carrot cake recipe is unapologetically soft, sweet and sumptuous. It smells good. The fragrant chai spice takes it to the next level.
And that decadent cream cheese frosting you just want to drag your finger through? I add smooth mascarpone cheese to make it creamier and dreamier than ever!
What Sets My Recipe Apart
Wake and bake (overnight option): Make the batter, pour into your prepared pan, and chill overnight. In the morning, bake straight from the fridge! The overnight option deepens the flavor and maximizes digestibility. Or, do a same-day bake instead.
Flavored with chai spice: Most carrot cake recipes use ground cinnamon only. Try using chai spice instead (I love this local NYC brand). It’s a combination of cinnamon, cardamom, ginger, allspice and sometimes, black pepper. It lends a dark, rich, gingerbread color too.
Ditch the add-ins (if you don’t like them): Does the mere mention of raisins, walnuts, coconut flakes, and pineapple stress you out? For this recipe, I keep it simple so my kids don’t freak out. It tastes perfectly fine. Do as you see fit.
My Best Sourdough Carrot Cake Tips:
- TIP #1: Use a stand mixer. This isn’t rocket science (and yes, you can still do it by hand). But doing so beats air into the eggs and sugar seamlessly. Plus, it leaves you free to do other things. It’s mostly hands off.
- TIP #2: Grate the carrots by hand. Per Ina’s recipe, shredded food processor carrots won’t work (if they’re too wet, the cake might fall). The store-bought julienned carrots that come in a bag won’t work either. I grate mine in advance with a normal box grater.
- TIP #3: Use a 9 x 13-inch baking pan. Everyone has a rectangular baking pan at home. And the best part? It’s easy to transport wherever you go if needed.
How To Make Sourdough Carrot Cake {Step-By-Step Recipe}
Step 1: Grate The Carrots
I typically do this 1-2 days in advance, cover, and chill until ready to use. A box grater with medium holes is fine. Watch your knuckles.
Step 2: Make The Batter
Mix the sugar, oil, eggs, and vanilla extract for roughly 2 minutes. Add the sourdough starter. Note: In the pictures above, I mix by hand so you can see the texture up close.
Next, add the sifted dry ingredients to the bowl. Fold in the carrots.
Pour the batter into a lined 9×13-inch pan. At this point, you can cover and chill overnight. Or proceed to bake.
Step 2: Bake The Cake
Bake at 350 F for 40-50 minutes. Cool for 15 minutes, and then remove to a wire rack to finish cooling down.
Step 3: Make The Frosting
Add softened mascarpone cheese, cream cheese, sifted powdered sugar and salt to a stand mixer. Whip until wonderfully light and creamy. Don’t forget to give it a taste! The salt really enhances the flavor in a super subtle way.
Step 4: Decorate The Cake
When the cake is completely cool (no cheating) frost your carrot cake. Top with pastel chocolate eggs, or another decoration of choice. Cut into thick, bouncy squares and enjoy!
Make It Ahead:
In my opinion, sourdough carrot cake tastes even better the next day. I bake the cake and leave it unfrosted, covered at room temperature for one day. When you do it, just make sure your plastic wrap or foil is not touching the surface of the cake (it will rip right off). See my sample baking schedule below.
Sample Schedule {Bake-Ahead}
- Friday Night: Wash, peel, and grate the carrots. Cover and chill. Dig out your 9x 13 pan and line with parchment paper. Feed your sourdough starter. Go to bed.
- Saturday Morning: Make the batter. Bake the cake. Leave out at room temperature to cool. Cover overnight.
- Sunday Morning: Make the frosting. Ice cake. Decorate. Pat self on back.
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Best Sourdough Carrot Cake
- Prep Time: 15
- Cook Time: 40-50 minutes
- Total Time: 55-65 minutes
- Yield: (1x) 9 x 13-inch cake
- Category: Sourdough Recipes
- Method: Baking
Description
Adapted from Ina Garten’s classic carrot cake, this version gets a quick upgrade with leftover sourdough discard and fragrant chai spice. I grate the carrots in advance, skip the walnuts and raisins, and bake the cake one day before serving.
Ingredients
For the Cake
Note: Ina’s original recipe calls for mild flavored vegetable oil (not olive oil), 2 tsp group cinnamon (not chai spice), and it does not contain any sourdough starter. I like the flavor of olive oil and you can skip the sourdough starter if you don’t have any.
For the cake
- 2 cups (400 g) sugar
- 1 1/3 cups (320 ml) olive oil
- 3 extra-large eggs (70 g each), at room temperature
- 1/2 cup (120 g) leftover sourdough starter (see note)
- 1 tsp (5 ml) pure vanilla extract
- 2 cups (240 g) all-purpose flour, spooned and leveled
- 2 tsp chai spice
- 2 tsp baking soda
- 1/4 tsp fine sea salt
- 3 cups (300 g) grated carrots
- 1 level tbsp. all-purpose flour
- 1/2– 1 cup (75 g– 150 g) raisins (optional)
- 1/2– 1 cup (60 g -120 g) chopped walnuts (optional)
For the frosting
- 8 oz (226 g) mascarpone cheese, softened
- 8 oz (226 g) cream cheese, softened
- 2 cups (250 g) powdered sugar, sifted
- fat pinch of fine sea salt
To decorate
- Pastel chocolate eggs (optional)
Instructions
For the Cake
- Preheat the oven to 350 F. Line a 9 x 13-inch baking pan with parchment paper.
- In a stand mixer fitted with a paddle attachment (a hand held mixer works too), combine the sugar, oil, eggs and vanilla extract. Mix on medium-low speed for 2 minutes until light yellow and slightly thickened. This will give the cake a little lift.
- Add the sourdough starter; mix to combine.
- In a separate bowl, sift together the 2 cups of flour, chai spice, baking soda, and salt. Gradually add the dry ingredients to the wet mixture; mix on low speed.
- Wash, peel, and grate the carrots with a box grater (this can be done 1 day in advance, covered and chilled until ready to use). Combine the carrots with 1 tablespoon of flour; mix well. This will prevent them from sinking to the bottom of the cake. Add the carrots to the batter and fold in with a rubber spatula.
- Pour the batter into the prepared baking pan. At this point, you can cover and chill overnight. Or for a same-day bake, jump to the next step.
- Bake the cake on the center rack for 40 to 50 minutes, or until a toothpick comes out clean when inserted.
- Cool in the pan for 15 minutes. Remove to a wire rack and cool completely before frosting the cake.
- For the Frosting: In a stand mixer fitted with the paddle attachment, add the softened mascarpone and cream cheese. Sift the powdered sugar directly over the bowl. Add the salt. Mix on medium-low speed until wonderfully light and creamy. Taste and add more salt if necessary.
- To serve: decorate with pastel chocolate eggs, if using. Cut into square and enjoy!
Notes
For best results, use a 100% hydration starter, fed with equal parts flour and water by weight. Its batter-like texture is the perfect match for this carrot cake. If you’re using a thicker, low hydration starter the texture of the cake will be too dry.
Comments
Mischael says
A big hit at Easter dinner! I used to make my Nana’s carrot cake, but I birthed 2 raisin haters, and didn’t want to alter her heritage recipe which also called for corn oil and was a heavy cake. I love that this recipe uses sourdough discard and olive oil! It makes a lighter, spring-y cake that everyone loved. I did add chopped walnuts with the carrots. Please do make Emilie’s cream cheese / mascarpone frosting – it is heavenly and so much better than traditional cream cheese frosting. I used pastel sprinkles to decorate it, since pastel chocolate eggs are shockingly expensive where I live.
Amanda M. says
This recipe is perfection! I’ve made it twice, exactly as written. I made my own chai spice blend (recipe from Plays Well with Butter). I use fresh sourdough discard (~1 day old), extra virgin olive oil (measured by weight (320mL = 295g)). I grate the carrots by hand and add 100g raisins and 120g walnuts. It takes 55 min bake time in my oven. It’s excellent without the cream cheese icing but divine with it! Best part – it freezes beautifully so you can always have some to enjoy!
Katie says
Hello there! This looks sumptuous and I plan to make it. However, I’m a bit confused as to whether the cake takes discard or active starter. Could you please clarify this? I was about to make it with discard but then read about feeding the starter, etc. Thanks!
KB says
Can you use active sour dough starter or does it have to be discard? Will it make a difference?
Emilie Raffa says
You can use active starter too. That’s fine! The difference is height – active starter will give the cake additional lift.
Teena says
Made them two days ago. Best carrot cake ever. I reduced sugar 400g to 300g. Baked in two loaves pans. One with nuts and the other without nuts. Perfect recipe thank you
Bob T says
WOW-just made… spice mix was my mimic of your Chai (didn’t have). Personally added a hint of coriander as well-otherwise followed your directions. Maybe BEST CC I’ve ever made!
And used entire batch of frosting (why the H not?!?!?OUTSTANDING!!!! Would give a 6 out of 5. Another instant Sourdough recipe WINNER!!!
Tammy Gerardot says
Ditto, I would like to know as well if these can be made into cupcakes.
Terry says
I’ve finally got the starter working perfectly, an I’m excited about trying all of you recipes in your book. I loved the recipe for sourdough Irish soda bread, it was the star of our family St Patrick’s day feast!
Lisa Griffith says
Can these be made into Cupcakes?
erin says
i’m planning to make this for easter this year, annnd i cannot wait to try it. Do you have any suggestions or substitutions if i wanted to use less sugar?
Ann Wood says
Ok, this is has been my favorite carrot cake for awhile. And it’s my new favorite apple cake, with just a few adjustments. Added a bit more lemon juice, an extra T of flour, used finely chopped roasted pecans. Did a test run before a birthday party with a half recipe, and it’s on the menu for a full-size cake for tomorrow night’s celebration.
Thank you!
Ann says
This carrot cake was outstanding. It is fall and it’s apple season now. I’m wondering if it would work to substitute apples for the carrots? I have been looking but unable to find a great sourdough apple cake and figured this could be a good start.
Sue says
Thank you so much for sharing this Carrot cake. My family and friends love it. I’ve made it a few times now and results are consistent. I always make double and freeze one. It stays so moist. My new go to carrot cake recipie.
Looking forward to trying your other recipes 😀
Brent says
I have made this 4 times now and it’s the most requested cake I make. I want to make it for my 2 yr old birthday this year. Can I make it into a layered cake using 8” cake pans?
Thank you!
rebecca says
I used coconut oil rather than olive oil.
Emilie Raffa says
Yum. Coconut oil sounds really good in this cake. Thanks for the tip! Did you like it?
Bethany Curnow says
I want to make this for Easter but several of my family members have food denoto sourdough, can you simply leave it out if you want, or is there a good substitution?