Sourdough Carrot Cake

There’s something special about recipes that combine old-fashioned charm and modern nourishment—this Naturally Sweetened Sourdough Carrot Cake fits the bill perfectly. It’s moist, rich in flavor, and made with wholesome ingredients that make you feel good with every bite.

The Story Behind This Cake

Carrot cake has always held a nostalgic place in my heart. It was a staple at my childhood spring potluck and Easter gathering. My grandmother made hers with crushed pineapple, sweetened coconut, and plenty of spice. Over time, I began experimenting—replacing the processed sugar, incorporating sourdough discard for a tender crumb, and embracing warm spices and natural sweeteners.

I ended up with a beautifully balanced sourdough carrot cake that marries the gentle tang of sourdough with the earthy sweetness of carrots and maple syrup. This carrot cake is truly a celebration of seasonal living and slow baking. It’s perfect for sharing with loved ones on a quiet afternoon or dressing up with a swoop of creamy frosting for special occasions.

🔁 Variations

• Zucchini-Carrot Cake: Swap out 1 cup of carrots for grated zucchini.
• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum.
• Morning Muffins: Bake in muffin tins for 18–20 minutes for grab-and-go treats.

🌿 Flavor Boosters

• Add 1 tsp orange zest to the batter for brightness.
• Stir in 1–2 tbsp crushed pineapple for extra moisture and tropical flair. These additions can elevate your sourdough carrot cake’s flavor and moisture.
• Mix in chopped dates for natural sweetness and chewiness.

🍽️ What to Serve With It

• Afternoon tea or iced herbal tea (like rooibos or chamomile)
• A scoop of Greek yogurt for a protein-rich snack
• A dollop of whipped coconut cream or cashew frosting

❄️ Freezing & Storing

• Store: Keep covered at room temperature for 2 days, or refrigerate up to 5 days.
• Freeze: Wrap slices in parchment, then store in a freezer bag for up to 2 months. Thaw at room temperature or toast lightly. This way, you can always have a piece of sourdough carrot cake ready to enjoy.

🥄 Ways to Use Leftovers

• Crumble into yogurt parfaits
• Make carrot cake trifle with whipped cream and fruit
• Turn slices into “cake French toast” by dipping in egg mixture and pan-frying

🤔 Extra FAQs

Can I use fresh sourdough starter instead of discard?
Yes, but it may rise slightly more. Stick to unfed discard for a denser crumb when making sourdough carrot cake.

Is this cake sweet enough for dessert?
Absolutely! The maple syrup and carrots provide natural sweetness without being overwhelming, making it perfect as a carrot cake dessert or snack.

Can I make this ahead?
Yes! The flavor improves overnight. Bake a day ahead and frost before serving.

What frosting works best?
Try a naturally sweetened cream cheese frosting with maple syrup or whipped coconut cream for a dairy-free option on your carrot cake.

Does it taste sour from the discard?
Not at all. The sweetness balances out the tang, giving this carrot cake depth without sharpness while maintaining the character of a sourdough carrot cake.