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?
Marcy Grote says
This turned out perfect! I opted, for the first time, to not overnight ferment, but baked right away. Even though longer ferments are healthier, just weakens the structure so much and well, cake is cake, right? I didn’t have the extra large eggs, so used 4 regular eggs and not sure if that was why I had such great texture or not but it was wonderful to work with (no crumbs!). I cut the cake in half and froze half (always unfrosted), then sliced the other half horizontally and frosted all layers! Cause there is never too much frosting. Thank you Emilie for this recipe! It’s up there with your SD discard crinkle top brownie recipe for me.
K says
I never…EVER…leave reviews. But man, oh man, was this good. I don’t even like carrot cake and I could e eaten the entire pan myself!!! Great recipe. Perrrfeccction.
Emilie Raffa says
Well I’m SO glad you did! It’s funny, I was just re-reading this post yesterday making a few edits… and then you left this lovely comment. Thank you! 🥰
MICHELLE says
I made this recipe for my neighbor for Christmas. Of course, I had my taste testers, and everyone loved it!!! It was really one of the first baked discard recipes I’ve made.
The crumble topping balanced out the whole cake so overall it was not incredibly sweet, which I prefer. Perfect with coffee or tea. Hundred percent recommend.
Anne says
I just wanted to come back and let you know that this is the best recipe for cattot cake. I have served it several times and people are clamoring for more. I had to let you know, and I wanted to say thank you.
Emilie Raffa says
You are very welcome, Anne! Thanks so much for your feedback. Glad you liked it :)
Anne says
Quick question that I forgot to ask: can the left over pieces of carrot cake with the frosting be frozen?
Emilie Raffa says
Anne, I’ve only frozen the unfrosted version of this cake. However, it doesn’t hurt to try it with the frosting! I’m actually curious about this. Maybe test a small piece for next time (and then let me know how it goes!).
Maggie says
Hi, thoughts on adding crushed pineapple to the batter?
Barb says
This carrot cake recipe is a dream come true! I bake sourdough and am always looking for uses for the discard. Adapting some of the comment suggestions into the recipe (less sugar, less oil) made an amazing carrot cake that is healthy-ish and delicious. I haven’t even made icing for it yet. It also freezes beautifully.
Doug says
I just made this cake and did let the batter ferment over night. The taste is great but the structure of the cake is a bit on the weak side and I wonder if adding the baking soda just before it goes in the over would make a difference?
Donna says
I made this recipe for Easter. I did not have the chai spice so I just used 2 teaspoons of cinnamon and 1/2 teaspoon of ground ginger. I made cupcakes and WOW I must say this is the best carrot cake recipe ever!!!! Thank you so much! I had to adjust baking time to about 15-20 minutes.
Sara Calvert says
So excited to make this for Easter! Do you think ricotta would substitute okay for the mascarpone cheese in the frosting?
Emilie Raffa says
I wouldn’t use ricotta- completely different texture. If you are unable to use mascarpone, I’d sub all cream cheese instead. Enjoy!
yo says
The best carrots cake!! I used 3/4 cup of sugar, but it came out delicious. The sweetness was just right for me and my husband.
Anonymous says
Anonymous says
Elisabeth says
Hi,
Looks like a great recipe!
Is the starter active or discard?
Thanks
Susan says
Active or discard would work
Eva says
Thank you. I am so excited to try this recipe. I always check your book before downloading your delicious recipes.
Happie says
A family favorite!!
Once again you make our holidays so special!
Looking forward to you making a pineapple rum version one day.
(Review provided by a support team member for theclevercarrot.com)
Lexi says
Would it be ok to half the recipe and bake in an 8×8? Would you adjust the bake time if doing so?
Emilie Raffa says
Halving baking recipes is tricky. Sometimes it works, sometimes it doesn’t. I’m unsure to be honest! If you only have an 8×8 pan, perhaps make the recipe as is, fill the pan 2/3- 3/4 full, and use the leftover batter to make muffins? That will work! You can always freeze the muffins if you do not want to eat them right away :)
Gloria says
Do you use a starter fed with all purpose flour or bread flour. Thank you
Emilie Raffa says
Hi there! I use both interchangeably depending on what I have. Bread flour absorbs more water than regular all purpose flour so the texture will always be a little thicker. It can be corrected as needed with a water, about 1 tbsp at a time.
Nicole Fougere says
AMAZING! So dense and moist and yummy. I only had a round cake tin & I think it was a bit small as it filled to the top with the mix & then it rose so high! It took a bit longer to cook too but well worth the waits :)
Emilie Raffa says
Yum! Great idea!
Sophie says
I really really like this cake! :) I use only 3/4 cup of sugar and speculaas spices instead of chai.
Did someone ever try to make this recipe with beets?
Emilie Raffa says
So great to hear! Thank you! Adding beets sounds really interesting… did you end up trying it?
Tracy says
This looks yummy! But I like even my treats to be healthy:) Have you tried with whole wheat flour? Or without cane sugar? I often use honey, maple syrup or coconut sugar (and less of it). Not sure how any of those would translate here. But I would love to try a sourdough recipe. Carrot cake is my ultimate fave <3
Emilie Raffa says
Great questions! I haven’t tried this recipe with whole flour… I imagine it would work, making the texture more hearty. Even spelt flour would be nice. Swapping cane sugar for honey or other liquid sweeteners will definitely change the texture and possibly the bake time, so doing so will require a bit of trial and error. If you experiment, please let us know!
Lauren says
Made this with a few modifications and notes:
First and foremost, every single recipe from the Clever Carrot is a slam dunk and this is no exception!
As for the carrots, I did grate them with my food processor. I then dried off the carrots on a paper towel and let it sit out all day.
I also made the batter (without the baking soda and salt) and let it ferment in the fridge throughout the day while the carrots were drying. I then added the baking soda, salt, and folded in the carrots, raisins and coconut.
I then made these into muffins baking them at 350 for a total of 32 min. I set the timer for 20 and checked every 5 thereafter.
Delicious and perfect to quickly bring along as a snack – with the cream cheese frosting on the side to add at the time of eating :)
Thank you for another wonderful recipe!
Emilie Raffa says
Lauren, thank you for sharing your tips. This feedback is super helpful! Many people have asked for a muffin version of this recipe which I will be making this week (using your bake time suggestions). Glad you enjoyed the recipe! xx
Stella says
Hello, I love this frosting recipe. I made the cake and find it very chewy, I wonder if the beating at the beginning with the sourdough discard caused it. Did anyone have the same problem as me? otherwise, flavor of cake is excellent.
Emilie Raffa says
Hi Stella! Glad you like the frosting :) As for the cake, it definitely shouldn’t be chewy. Beating the discard in the beginning shouldn’t be an issue, but if your case it could be depending on the type of starter you’re using (they’re all made with different flour types, thickness etc.) Next time, add the starter later on and just be mindful of how long you’re mixing the batter altogether. Switch to a wooden spoon if necessary! Hope this helps!!!
Emily says
Has anyone made this into a layer cake? Thoughts?!?!
Jenna says
I have! And it’s amazing every time. Plus you get more frosting in there. I just use a couple 9 inch rounds and monitor baking time, but otherwise I don’t change things up at all.
Adrian says
Could you ferment the batter overnight while leaving out the rising agents until time of baking? In order to break down the gluten in the flour and make the whole thing more digestible?
Beverly Wheeler says
That’s my question too. My daughter is gluten sensitive and longer fermentation is required for her to be able to eat it.
Kay says
Hi there do you have a sourdough recipe GF for ciabatta bread or rolls , many for wheat flour & many for yeast can’t find anything in sourdough & gf
Ann says
I love all of your recipes, but this cake is a new favorite! My husband who is extremely picky when it comes to baked goods, loved the cake.
Emilie Raffa says
Ann, you are so sweet! Thanks so much! Thrilled you liked it :)
Elizabeth Byrom says
Fabulous cake!! Super easy, moist and delicious! You won’t be disappointed.
Annette says
Best carrot cake I have ever baked. Lovely and moist. This recipe has.made it on my keep list.
Emilie Raffa says
Annette, it’s one of our favorites too! Glad you enjoyed it :)
Heather says
Is there a substitute to use in place of the discard? Or just omit it entirely?
I currently don’t have a starter going like I did the first time I made this cake. :(
Rose says
Oh my gosh I never comment on recipes ever but this turned out AMAZING!!! I used one extra teaspoon of vanilla, 1 3/4 tsp cinnamon, 1/4 tsp nutmeg, and a 1/4 cup less sugar. I baked it in a ceramic pan so I had to cook it for about 15 more mins. This is definitely a go to sourdough discard recipe!!
Emilie Raffa says
Yay! Rose, I’m thrilled you liked it. Isn’t the texture and taste unique? Thanks for your feedback :)
Jane says
What an absolutely fab recipe! So easy to make, tastes fantastic, it is now my new favourite. The chai spices really do lift the taste to an almost addictive level
Reena says
Great recipe! Made it into cupcakes, reduced olive oil to 1 cup and sugar to 300 grams (I used a mix of white and brown sugar) and it turned out amazing!
Wonderful taste and texture, I will definitely make this again!
Shelley says
Thank you for the recipe, the carrot cake is very moist & yummy, everyone loves it. I used brown sugar. I change to canola oil for a lighter taste coz I am not a fan olive oil. Will try again.
Bri says
I absolutely love the way you write. I was laughing and relating to your wittiness the whole time. I look forward to making this cake for my family very soon.
Emilie Raffa says
Ahh… that’s so sweet of you to say. Thanks so much Bri! xx
Nicky says
Super delicious, moist cake! I used half olive and half melted coconut oil because I didn’t have enough olive and it turned out perfectly.
Sara T says
Loved this cake. I did change it a bit. I used 1 cup oil (mixture of corn, olive, and avocado) and added an extra egg for moisture, used 2 c light brown sugar, 2 tsp Vanilla, about 4 c carrots, and added 1 tsp baking powder. I didn’t have chai spice so I used 2 tsp cinnamon, plus cloves and nutmeg to taste.
I like that this recipe was very moist, but not greasy. I recipe that I have used for 15 years, from the New York Times, used 1.5 c oil. the cake was delicious, but heavy. And a “healthy”, lower fat, recipe only used 0.5 c oil so that is why I chanced lowering the oil. Thank you soooo much for the idea and the amounts of sourdough discard to use.
Jan says
Hi, I love this carrot cake.
Do you think it would work as well with parsnip and apple, plus pecans / lemon zest ?
Emilie Raffa says
I think that sounds delicious!