This sourdough carrot cake is incredibly moist, perfectly spiced, and made with sourdough discard for extra depth of flavor—then finished with a rich cream cheese frosting that makes it irresistible for holidays or everyday baking.
Quick Recipe Overview: Sourdough Carrot Cake
⏱️ Ready In: About 1 hour 30 minutes
🍰 Serves: 12 slices
🔥 Calories: ~840 per slice (with cream cheese frosting)
🌾 Main Ingredients: Sourdough discard, grated carrots, flour, eggs, butter, warm spices, cream cheese
🥕 Dietary Info: Vegetarian • Can be adapted for fresh milled flour
❤️ Why You’ll Love It: This sourdough carrot cake is incredibly moist with a tender crumb, perfectly spiced, and lightly tangy from sourdough discard, making it a rich, flavorful upgrade to classic carrot cake and a delicious way to use up extra starter.
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“This is the most moist, delicious carrot cake I have ever made! I will be making this again and again!” – Naomi
Why You’ll Love This Recipe
- Extra-moist texture: Sourdough discard and peach jam add moisture and tenderness, giving this carrot cake a soft, rich crumb that stays moist for days.
- Great use for sourdough discard: A delicious, practical way to use up extra starter without any sourdough “bread” taste.
- Fresh milled flour friendly: This recipe works beautifully with all-purpose or fresh milled soft white wheat for a more tender, pastry-style crumb.
- Cream cheese frosting perfection: The lightly tangy frosting balances the sweetness and pairs beautifully with the spiced cake layers.
This cake is one of my husband’s top three favorite desserts, along with my Coconut Cream Pie and Moist Sourdough Chocolate Cake, so I make it a few times a year when he asks.
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I made this carrot cake in this video, along with some other delicious from-scratch dishes!
Key Ingredients
Precise measurements and instructions can be found in the recipe card at the bottom of the page.
- Sourdough starter (discard or active): Adds moisture and a subtle tang that deepens the flavor without making the cake taste “sourdough.”
- Peach jam: Adds natural sweetness, moisture, and a subtle fruity depth that enhances the carrots and spices without overpowering the classic carrot cake flavor.
- Grated carrots: Freshly grated carrots keep the cake naturally moist and give it a classic carrot cake texture and sweetness.
- Flour: All-purpose flour works beautifully, or use fresh milled soft white wheat for a more tender, pastry-style crumb. I buy organic flour and grain in bulk from Azure Standard.
- Eggs: Provide structure and richness while helping the cake bake up light and tender.
- Butter: Adds richness and a moist, flavorful crumb that pairs well with warm spices. Neutral oils like coconut oil or avocado oil can be substituted.
- Warm spices: Cinnamon (and optional nutmeg or ginger) create that classic carrot cake flavor without overpowering the cake.
- Cream cheese: Used for the frosting, it adds tangy balance and richness that complements the sweet, spiced cake layers.
Fresh Milled Flour for Sourdough Carrot Cake
TLDR – I use 2 ½ cups fresh milled flour from soft white wheat for this sourdough carrot cake. 1 ½ cups wheat berries = about 2 ½ cups fresh milled flour.
- Best Wheat for Making Sourdough Carrot Cake: Soft white wheat makes the best pastry-style flour because its naturally lower protein (gluten) content produces a tender, soft crumb—perfect for cakes and other delicate baked goods where lightness matters more than structure.
- Why Fresh Milled Works Here: Fresh milled flour absorbs moisture well and pairs beautifully with sourdough discard, carrots, and peach jam, helping this cake stay moist without becoming dense.
- How Much to Use: Replace the flour in this recipe with 2 ½ cups freshly milled soft white wheat flour, measured after milling.
Step-By-Step Instructions for Sourdough Carrot Cake
Prep: Preheat oven to 350°F. Grease and flour two 9-inch cake pans (or line with parchment paper).
Step 1 – Make Cake Batter: In a large bowl, beat together eggs, melted butter, sugar, brown sugar, buttermilk, sourdough starter and peach jam. Add dry ingredients (flour, baking soda, cinnamon, and salt) and beat until smooth. Fold in add-ins (grated carrots, shredded coconut, and chopped walnuts) with a spatula.
Step 2 – Divide the batter evenly between two 9-inch cake pans. I highly recommend lining the pans with parchment paper.
Step 3 – Bake: Divide batter between pans and bake at 350°F for ~40 minutes, or until a toothpick comes out clean. Don’t overbake (it can dry out).
Let Cakes Cool While Making Frosting: Cool in pans for 30 minutes, then turn out onto a wire rack to cool completely. (You can chill the layers to speed this up.)
Step 4 – Make Frosting and Assemble the Cake: Beat butter + cream cheese on high for 3 minutes. Add powdered sugar, vanilla, and salt, and mix for 2 minutes. Add heavy cream (or eggnog) and mix for 2 more minutes.
Toast coconut (optional): Toast on low in a skillet or in the oven at 350°F until golden.
Frost the first layer with about 1 cup frosting, add the second layer, then frost the top/sides with the remaining frosting. Top with toasted coconut and chopped walnuts if using.
If you need help with sourdough vocabulary, check out my Complete Guide to Sourdough Terms!
Sourdough Carrot Cake FAQs
Yes. Sourdough discard can be used straight from the refrigerator for sourdough carrot cake. Just stir it first so it is evenly mixed before measuring and adding to the batter.
Either works. Sourdough carrot cake does not rely on the starter for fermentation or rise, so you can use active starter or unfed discard with the same results.
No. Sourdough carrot cake has a mild, sweet, balanced flavor. The sourdough discard adds depth and moisture without making the cake taste sour.
Sourdough carrot cake can turn out dense if it is overmixed, overbaked, or made with too much flour. Finely grated carrots, proper flour measuring, and baking just until done help keep the cake tender.
Yes. Because cream cheese frosting is perishable, sourdough carrot cake should be refrigerated for longer storage. Let slices sit at room temperature briefly before serving.
Yes. Soft white wheat works especially well for sourdough carrot cake when using fresh milled flour. Measure the flour after milling to ensure a tender, cake-like crumb.
If you don’t have peach jam, you can substitute an equal amount of apricot jam, pineapple preserves, applesauce, or crushed pineapple (well drained). These options provide similar moisture and natural sweetness without overpowering the carrot cake flavor.
Expert Tips for Making Moist Sourdough Carrot Cake
- Finely grate the carrots: Smaller shreds melt into the batter, keeping the cake moist instead of chunky.
- Use room-temperature ingredients: Eggs and dairy blend more smoothly, creating a better emulsion and texture.
- Avoid overmixing: Mix just until combined once the flour is added to keep the crumb tender. Overmixing make the cake tough.
- Test for doneness correctly: Bake until a toothpick comes out with a few moist crumbs, not completely dry.
- Chill layers before frosting: Cold cake layers are easier to stack and frost neatly.
Storage
Room temperature: Frosted cake can sit at room temperature for up to 4 hours if your kitchen is cool.
Refrigerator: Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.
Freezer (unfrosted): Wrap cooled cake layers tightly in plastic wrap, then foil, and freeze for up to 2 months.
Freezer (frosted): Freeze the fully assembled cake uncovered until firm, then wrap well and freeze for up to 1 month.
Make-ahead tip: Bake the cake layers 1–2 days ahead and store wrapped in the fridge; frost the day you plan to serve.
If you love this recipe, please leave a ⭐ 5-star ⭐ rating below! If you have questions or suggestions – drop a comment!
Moist Carrot Cake From Scratch – The BEST Recipe
Ingredients
Equipment
Method
- Prep: Preheat oven to 350°F. Grease and flour two 9-inch cake pans (or line with parchment).
- Mix wet ingredients: In a large bowl, beat together eggs, melted butter, sugar, brown sugar, buttermilk, sourdough starter, and peach jam.
- Add dry ingredients: Add flour, baking soda, cinnamon, and salt. Beat until smooth.
- Fold in add-ins: Fold in grated carrots, shredded coconut, and chopped walnuts with a spatula.
- Bake: Divide batter between pans and bake at 350°F for ~40 minutes, or until a toothpick comes out clean. Don’t overbake (it can dry out).
- Cool: Cool in pans for 30 minutes, then turn out onto a wire rack to cool completely. (You can chill the layers to speed this up.)
- Make frosting: Beat butter + cream cheese on high for 3 minutes. Add powdered sugar, vanilla, and salt and mix 2 minutes. Add heavy cream (or eggnog) and mix 2 more minutes.
- Toast coconut (optional): Toast on low in a skillet or in the oven at 350°F until golden.
- Assemble: Frost the first layer with about 1 cup frosting, add the second layer, then frost the top/sides with remaining frosting. Top with toasted coconut if using.
- Serve: Serve right away, or refrigerate and serve chilled.
Nutrition
Video
Notes
- Fresh milled flour option: Use 2 ½ cups freshly milled soft white wheat flour, measured after milling (about 1 ½ cups wheat berries).
- Sourdough starter: Discard or active starter both work; this recipe does not rely on fermentation for rise.
- Peach jam substitute: Apricot jam, pineapple preserves, applesauce, or well-drained crushed pineapple can be used in equal amounts.
- Carrot texture: Finely grated carrots blend better into the batter and keep the cake moist.
- Make ahead: Cake layers can be baked 1–2 days ahead, wrapped tightly, and refrigerated until ready to frost.
- Storage: Because of the cream cheese frosting, store the cake covered in the refrigerator and bring to room temperature before serving.
Tried this recipe?
Let us know how it was!About the Author
Welcome to Hopewell Heights, I’m Steph – seasoned sourdough baker, homesteader, homemaker, homeschooling mom of 5, and creator behind this Heritage American food blog. I hope you enjoy my family’s favorite, from-scratch recipes!
Carrot cake is my husband’s favorite dessert and he says this is the best he’s ever had. We make this for special occasions and it’s always a hit!
This is the BEST carrot cake I have ever had! I make it all the time and love that it stays moist until it’s gone!
This is the most moist, delicious carrot cake I have ever made! I will be making this again and again!