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frosting a sourdough carrot cake in the pan with coconut buttercream frosting
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4.60 from 5 votes

Sourdough Discard Vegan Carrot Cake

Servings: 12


  • 1 cup all-purpose flour
  • 1 cup lightly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup golden raisins
  • ½ cup unfed discarded starter straight from the refrigerator, stirred down
  • ½ cup cold water
  • 1 tablespoon vinegar white, cider, or strong homemade
  • 2 teaspoons vanilla extract
  • cup olive oil plus more for greasing the pan
  • cups shredded carrots
  • 1 recipe coconut buttercream frosting if desired


  • Preheat oven to 350°F. Generously grease an 8-inch by 8-inch glass or metal baking pan.
  • In a medium bowl, combine flour, brown sugar, cinnamon, baking soda and salt. Mix well. Stir in raisins.
  • In another medium bowl, combine unfed discarded starter, cold water, vinegar, vanilla extract and olive oil. Stir in shredded carrots.
  • Add wet ingredients to dry ingredients. Stir until moistened and pour batter into prepared pan.
  • Bake for 25 to 30 minutes or until a fork inserted in the center of the cake comes out clean. Cool the pan on a baking rack.
  • If frosting the cake, allow it to cool completely first.


  1. All of my sourdough recipes use a 100 percent hydration sourdough starter, meaning the starter contains equal parts water and flour by weight (not volume).