14 Decadent Sourdough Discard Carrot Cake with Cream Cheese Frosting

You’ve got leftover starter and a craving for something cozy. Sourdough Discard Carrot Cake with Cream Cheese Frosting turns that extra discard into tender, spiced cake with tangy frosting. It’s a smart, delicious way to reduce waste while baking something everyone will love.

Below you’ll find 14 easy-to-follow sourdough discard carrot cake recipes. Each version shows how to use discard in batters, from classic layer cakes to muffins and loafs. You’ll get ingredient lists, step-by-step instructions, bake times, and serving tips.

Whether you want a showstopper birthday cake or portable carrot muffins, these sourdough discard carrot cake ideas give you variety and flavor. Grab your discard, a bowl, and your favorite cordless mixer. Let’s bake something comforting and bright.

1. Sourdough Discard Carrot Cake with Cream Cheese Frosting — Classic Layer Cake

This classic layer cake uses sourdough discard for added tang and moist crumb. Expect warm spices, grated carrot, and a tender, springy texture. It’s perfect for birthdays and holiday tables. You’ll love the balance between the tangy cream cheese frosting and sweet cake.

Prep time: 25 minutes | Cook time: 28 minutes per layer | Total time: 1 hour 25 minutes | Yield: 10–12 servings

Ingredients

• 1 cup active sourdough discard (room temperature)
• 1 1/4 cups vegetable oil
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp fine salt
• 1 1/2 cups finely grated carrots (about 3 medium)
• 1/2 cup chopped walnuts or pecans (optional)
• 1 tsp vanilla extract

For the frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. Whisk sourdough discard, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
3. In a separate bowl, sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Fold dry ingredients into wet batter until just combined. Don’t overmix.
5. Stir in grated carrots and chopped nuts. Batter should be thick but spreadable.
6. Divide batter evenly between pans and smooth tops. Bake 25–30 minutes or until a toothpick inserted comes out clean and edges are lightly golden.
7. Let cakes cool in pans 10 minutes, then turn out onto racks to cool completely.
8. For frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until silky.
9. If layers dome, level with a serrated knife. Frost between layers and the outside. Chill 30 minutes for cleaner slices.

How to Serve It

Serve on a simple cake stand with a sprinkling of chopped walnuts. Garnish with carrot curls for color. Pair with coffee or a lightly spiced tea. Store covered in the fridge up to 4 days. Make ahead: bake layers a day ahead and frost before serving. This cake shines at spring gatherings and birthday brunches.

2. Sourdough Carrot Cake Cupcakes with Cream Cheese Swirl

These single-serve cupcakes use sourdough discard to add depth. They’re moist and tender with a soft crumb and spiced warmth. The cream cheese swirl makes each bite tangy and smooth. Perfect for potlucks and lunchboxes.

Prep time: 20 minutes | Cook time: 18–22 minutes | Total time: 45 minutes | Yield: 12 cupcakes

Ingredients

• 1 cup sourdough discard (room temperature)
• 1/2 cup vegetable oil
• 3/4 cup brown sugar, packed
• 2 large eggs, room temperature
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp fine salt
• 1 cup grated carrots (about 2 medium)
• 1/4 cup crushed pineapple, drained (optional)
• 1 tsp vanilla extract

For the frosting:

• 8 oz cream cheese, softened
• 1/3 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. Whisk discard, oil, brown sugar, eggs, and vanilla until smooth.
3. Mix flour, baking powder, baking soda, cinnamon, ginger, and salt in another bowl.
4. Fold dry mix into wet until just combined.
5. Stir in grated carrots and pineapple if using.
6. Fill liners about 3/4 full. Bake 18–22 minutes or until toothpick is clean.
7. Cool cupcakes on a rack 10 minutes, then remove liners and cool fully.
8. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Pipe or swirl onto cooled cupcakes.

How to Serve It

Top with a toasted walnut half for crunch. Serve with cold milk or hot coffee. Store cupcakes in an airtight container in the fridge up to 4 days. Freeze unfrosted cupcakes for up to 2 months. Great for school events and picnic treats.

3. Sourdough Discard Carrot Cake Loaf with Spiced Cream Cheese Frosting

This loaf version yields a tender crumb and cozy spice. The sourdough discard keeps it moist for days. A thin spiced cream cheese glaze soaks slightly into the top for extra aroma. Perfect for coffee breaks or gifting.

Prep time: 15 minutes | Cook time: 55–65 minutes | Total time: 1 hour 20 minutes | Yield: 1 standard loaf (10–12 slices)

Ingredients

• 1 cup sourdough discard, room temperature
• 3/4 cup vegetable oil
• 3/4 cup brown sugar
• 2 large eggs, room temperature
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp fine salt
• 1 1/4 cups grated carrots
• 1/2 cup chopped walnuts
• 1 tsp vanilla extract

For frosting:

• 6 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 tsp cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Whisk discard, oil, brown sugar, eggs, and vanilla until smooth.
3. Combine flour, baking powder, baking soda, spices, and salt.
4. Fold dry ingredients into wet until barely mixed.
5. Stir in grated carrots and nuts.
6. Pour batter into pan and smooth top. Bake 55–65 minutes or until toothpick comes out clean and top springs back.
7. If top browns too fast, tent with foil after 35 minutes.
8. Cool loaf in pan 15 minutes, then turn out to cool completely.
9. Beat frosting ingredients until smooth. Spread thinly over cooled loaf.

How to Serve It

Slice and serve with a smear of extra cream cheese. Sprinkle chopped nuts on top for texture. Pairs well with chai or espresso. Store wrapped at room temp up to 2 days, then refrigerate up to 5 days. Slice and freeze for make-ahead breakfasts.

4. Sourdough Carrot Cake Muffins with Crunchy Streusel

These muffins are quick, tender, and topped with a crunchy cinnamon streusel. The sourdough discard adds subtle tang and moistness. They’re ideal for a grab-and-go breakfast or brunch spread.

Prep time: 15 minutes | Cook time: 20–24 minutes | Total time: 45 minutes | Yield: 12 muffins

Ingredients

• 1 cup sourdough discard, room temp
• 1/3 cup vegetable oil
• 1/2 cup brown sugar, packed
• 1 large egg, room temperature
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup grated carrots
• 1/2 cup raisins or currants (optional)
• 1 tsp vanilla

Streusel:

• 1/3 cup flour
• 1/4 cup brown sugar
• 2 tbsp cold butter, diced
• 1/2 tsp cinnamon

Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tin with liners.
2. Make streusel by rubbing butter into flour and sugar until crumbly. Set aside.
3. Whisk discard, oil, brown sugar, egg, and vanilla.
4. Mix flour, baking powder, baking soda, cinnamon, and salt.
5. Fold dry into wet until combined. Stir in carrots and raisins.
6. Fill muffin cups 3/4 full and sprinkle streusel on top.
7. Bake 20–24 minutes until golden and a toothpick comes out clean.
8. Cool in tin 5 minutes, then transfer to a rack to cool completely.

How to Serve It

Serve warm with a pat of butter or a glaze. Great with yogurt and fruit for brunch. Keep in an airtight container at room temp up to 2 days. Freeze baked muffins for quick breakfasts. Makes a cozy autumn snack.

5. Sourdough Discard Carrot Cake with Cream Cheese Frosting — Naked Rustic Cake

This naked-style sourdough discard carrot cake with cream cheese frosting shows off the crumb. It’s lightly frosted, so the carrot flecks peek through. The flavor is warmly spiced, with a subtle tang from discard. Ideal for casual gatherings and dessert tables.

Prep time: 20 minutes | Cook time: 25–30 minutes per layer | Total time: 1 hour 30 minutes | Yield: 10–12 servings

Ingredients

• 1 cup sourdough discard, room temperature
• 1/2 cup vegetable oil
• 2/3 cup brown sugar
• 2 large eggs, room temperature
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp salt
• 1 1/4 cups grated carrots
• 1/3 cup shredded coconut (optional)
• 1 tsp vanilla extract

Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
2. Combine discard, oil, brown sugar, eggs, and vanilla in a bowl.
3. Whisk flour, baking powder, baking soda, spices, and salt separately.
4. Fold dry into wet until just mixed.
5. Stir in grated carrots and coconut.
6. Divide batter between pans and bake 25–30 minutes or until a toothpick is clean.
7. Cool 10 minutes in pans, then finish cooling on racks.
8. Beat frosting until smooth and spread a thin, rustic layer between and over cake.
9. Chill 20 minutes for easier slicing.

How to Serve It

Serve on a wooden board with a scattering of toasted coconut and nuts. Pair with late-afternoon tea or mulled cider. Keeps refrigerated up to 4 days. For a lighter version, skip the frosting and dust with cinnamon sugar.

6. Sourdough Carrot Sheet Cake with Brown Sugar Cream Cheese Frosting

This sheet cake is easy to cut and share. The sourdough discard helps create a fine crumb that stays moist for parties. Brown sugar in the frosting adds caramel notes that pair with cinnamon.

Prep time: 20 minutes | Cook time: 22–26 minutes | Total time: 55 minutes | Yield: 12–16 servings

Ingredients

• 1 cup sourdough discard
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 1/4 cups grated carrots
• 1/2 cup chopped pecans
• 1 tsp vanilla

Frosting:

• 8 oz cream cheese, softened
• 1/4 cup brown sugar, packed
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment.
2. Mix discard, oil, brown sugar, eggs, and vanilla.
3. Combine flour, baking powder, baking soda, cinnamon, and salt.
4. Stir dry into wet just until moistened.
5. Fold in carrots and pecans.
6. Spread batter into pan and smooth top. Bake 22–26 minutes until a toothpick comes out clean.
7. Cool completely before frosting.
8. For frosting, beat cream cheese, brown sugar, and butter, then add powdered sugar until smooth. Spread evenly.

How to Serve It

Cut into squares and serve with a dusting of cinnamon. Great for potlucks and office treats. Store in the fridge up to 5 days. Make ahead: bake a day early and frost the morning of serving.

7. Carrot Cake Sourdough Discard Pancakes with Cream Cheese Drizzle

These carrot cake pancakes use sourdough discard for fluffy texture and tangy flavor. They’re spiced and studded with carrot; the cream cheese drizzle adds that classic taste. Fun weekend breakfast for family mornings.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 30 minutes | Yield: 8 pancakes

Ingredients

• 1 cup sourdough discard
• 1/2 cup milk
• 1 large egg
• 2 tbsp vegetable oil
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup grated carrots
• 1/4 cup chopped walnuts
• 1 tsp vanilla

Drizzle:

• 4 oz cream cheese, softened
• 2–3 tbsp milk
• 1 tbsp maple syrup

Instructions

1. Whisk discard, milk, egg, oil, and vanilla.
2. Stir flour, sugar, baking powder, baking soda, cinnamon, and salt in another bowl.
3. Fold dry into wet until just combined. Fold in carrots and nuts.
4. Heat a skillet over medium-low and grease lightly.
5. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes.
6. Keep warm on a sheet in a low oven.
7. Whisk cream cheese, milk, and maple syrup until drizzle consistency. Drizzle over warm pancakes.

How to Serve It

Serve stacked with extra walnuts and a dusting of cinnamon. Pair with coffee or hot cider. Store leftover pancakes in the fridge up to 3 days; reheat in a skillet. Freeze pancakes between parchment for quick reheats.

8. Sourdough Discard Carrot Cake Mini Loaves with Orange Cream Cheese Frosting

Mini loaves are gift-ready and portable. The discard keeps each loaf moist. Orange zest in the frosting adds bright citrus notes to the classic tang of cream cheese.

Prep time: 20 minutes | Cook time: 30–35 minutes | Total time: 1 hour | Yield: 6 mini loaves

Ingredients

• 1 cup sourdough discard
• 1/2 cup canola oil
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup grated carrots
• 1/3 cup raisins (optional)
• 1 tsp vanilla

Frosting:

• 8 oz cream cheese, softened
• 1/3 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tbsp orange zest
• 1 tbsp orange juice (if needed)

Instructions

1. Preheat oven to 350°F (175°C). Grease six mini loaf pans.
2. Mix discard, oil, brown sugar, eggs, and vanilla.
3. Stir flour, baking powder, baking soda, cinnamon, and salt.
4. Fold dry into wet and then fold in carrots and raisins.
5. Divide batter among pans and bake 30–35 minutes, until a toothpick is clean.
6. Cool in pans 10 minutes, then finish cooling on racks.
7. Beat frosting ingredients until smooth, adding orange juice if too thick. Spread on cooled loaves.

How to Serve It

Wrap individually for gifting. Garnish with candied orange peel or chopped nuts. Pair with Earl Grey tea or a citrusy cocktail. Store in the fridge up to 5 days. Freeze unfrosted loaves for up to 2 months.

9. Sourdough Discard Carrot Cake with Cream Cheese Frosting — Gluten-Reduced Option

This gluten-reduced take uses a mix of oat and all-purpose flour for a lighter gluten load while keeping the classic taste. Sourdough discard adds moisture and tang. The cream cheese frosting remains the star.

Prep time: 25 minutes | Cook time: 25–30 minutes per layer | Total time: 1 hour 30 minutes | Yield: 10–12 servings

Ingredients

• 1 cup sourdough discard
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 2 large eggs
• 1 cup all-purpose flour
• 3/4 cup oat flour (gluten-free oats ground)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp fine salt
• 1 1/4 cups grated carrots
• 1/3 cup toasted almonds, chopped
• 1 tsp vanilla

Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8–9 inch pans.
2. Whisk discard, oil, brown sugar, eggs, and vanilla until smooth.
3. Combine flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Fold the dry into wet until just combined; avoid overmixing.
5. Stir in grated carrots and toasted almonds.
6. Bake 25–30 minutes per layer or until a toothpick comes out clean.
7. Cool layers fully before frosting.
8. Beat frosting until smooth and spread evenly. Chill 20–30 minutes for easier slicing.

How to Serve It

Serve with a sprinkle of toasted almonds. This pairs well with coffee or a nutty amaro. Refrigerate up to 4 days. For truly gluten-free, ensure oats and baking powder are certified GF and swap all-purpose flour with a GF blend.

10. Carrot Cake Sourdough Discard Donuts with Cream Cheese Glaze

Baked donuts are a fun twist—soft, cakey, and lightly spiced. The sourdough discard keeps them tender. A simple cream cheese glaze gives classic flavor in every bite.

Prep time: 15 minutes | Cook time: 12–14 minutes | Total time: 35 minutes | Yield: 12 donuts

Ingredients

• 1 cup sourdough discard
• 1/3 cup milk
• 1/4 cup vegetable oil
• 1/2 cup brown sugar
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 3/4 cup grated carrots
• 1/4 cup finely chopped pistachios (optional)
• 1 tsp vanilla

Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1–2 tbsp milk

Instructions

1. Preheat oven to 350°F (175°C). Grease a donut pan.
2. Mix discard, milk, oil, brown sugar, egg, and vanilla.
3. Combine flour, baking powder, baking soda, cinnamon, and salt.
4. Fold dry into wet, then add carrots and pistachios.
5. Spoon batter into donut cavities about 3/4 full.
6. Bake 12–14 minutes until a toothpick comes out clean.
7. Cool 5 minutes in pan, then transfer to rack.
8. Mix glaze until smooth and dip cooled donuts, then set to firm.

How to Serve It

Serve warm for soft centers. Top with chopped nuts or extra carrot zest. Store in an airtight container in the fridge up to 3 days. Reheat briefly in a microwave for a warm treat.

11. Chai-Spiced Sourdough Discard Carrot Cake with Maple Cream Cheese Frosting

This version leans into chai spices—cardamom, ginger, and cloves—with maple in the frosting. The sourdough discard adds a gentle tang that complements warm aromatics.

Prep time: 20 minutes | Cook time: 30–35 minutes | Total time: 1 hour | Yield: 8–10 servings

Ingredients

• 1 cup sourdough discard
• 1/2 cup vegetable oil
• 2/3 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 1/4 cups grated carrots
• 1/3 cup chopped dates (optional)
• 1 tsp vanilla

Frosting:

• 8 oz cream cheese, softened
• 1/3 cup unsalted butter, softened
• 1/4 cup pure maple syrup
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8-inch round pan.
2. Mix discard, oil, brown sugar, eggs, and vanilla.
3. Whisk flour, baking powder, baking soda, chai spices, and salt.
4. Fold dry into wet, then stir in carrots and dates.
5. Bake 30–35 minutes until set and toothpick is clean.
6. Let cool fully before frosting.
7. Beat frosting ingredients until smooth and pipe or spread on cake.

How to Serve It

Serve with a pot of masala chai or strong coffee. Garnish with chopped dates or a drizzle of maple. Keeps in the fridge up to 4 days. Great for cozy fall brunches or holiday tea.

12. Sourdough Discard Carrot Cake Trifle with Cream Cheese Layers

A trifle turns leftover cake into an elegant dessert. Layers of sourdough discard carrot cake, cream cheese mousse, and toasted nuts make each spoonful creamy and textured. Perfect for entertaining.

Prep time: 20 minutes | Assembly time: 15 minutes | Chill time: 1 hour | Total time: 1 hour 35 minutes | Yield: 8 servings

Ingredients

• 2 cups leftover sourdough discard carrot cake, cubed
• 8 oz cream cheese, softened
• 1 cup heavy cream, whipped
• 1/3 cup powdered sugar
• 1/2 tsp vanilla
• 1/2 cup toasted walnuts, chopped
• 1/4 cup raisins (optional)
• Zest of 1 orange

Instructions

1. Cube leftover carrot cake into 1-inch pieces.
2. Beat cream cheese with powdered sugar and vanilla until smooth.
3. Fold whipped cream into cream cheese mixture until light.
4. In a trifle bowl, layer cake cubes, cream cheese mousse, walnuts, and raisins. Repeat.
5. Finish with cream layer and orange zest.
6. Chill 1 hour before serving to set.

How to Serve It

Spoon into clear glasses to showcase layers. Garnish with a walnut half and orange zest. Keep refrigerated up to 2 days. Great for potlucks and dinner parties using leftover cake.

13. Sourdough Carrot Cake Pancake Muffins with Cream Cheese Centers

These hybrid pancake-muffins have a cream cheese core. Made with sourdough discard, they’re fluffy and tangy. They reheat well for weekday breakfasts and feed a crowd.

Prep time: 15 minutes | Cook time: 18–20 minutes | Total time: 40 minutes | Yield: 12 muffins

Ingredients

• 1 cup sourdough discard
• 1/2 cup milk
• 1 large egg
• 2 tbsp vegetable oil
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 3/4 cup grated carrots
• 4 oz cream cheese, cut into 12 small cubes
• 1 tsp vanilla

Instructions

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. Whisk discard, milk, egg, oil, and vanilla.
3. Combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
4. Fold dry into wet, then stir in carrots.
5. Spoon a tablespoon of batter into each cup, add a cream cheese cube, and cover with more batter.
6. Bake 18–20 minutes until golden and set.
7. Cool 5 minutes before removing from tin.

How to Serve It

Serve warm with maple syrup and a dusting of cinnamon. Store in the fridge for 3 days and reheat in a toaster oven. Great for busy mornings and brunch buffets.

14. Sourdough Discard Carrot Cake Cheesecake Bars with Cream Cheese Frosting

These bars combine carrot cake and cheesecake for a rich, decadent treat. Sourdough discard enriches the cake layer with moisture. They slice cleanly and make a stunning dessert for special occasions.

Prep time: 30 minutes | Cook time: 35–40 minutes | Chill time: 2 hours | Total time: 3 hours 10 minutes | Yield: 16 bars

Ingredients

• For the carrot cake layer:
  • 1 cup sourdough discard
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup grated carrots
• For the cheesecake layer:
  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
• For frosting:
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment.
2. Mix carrot cake batter by whisking discard, oil, brown sugar, and egg. Fold in dry ingredients and carrots. Press into prepared pan.
3. Bake carrot layer 12–15 minutes to set lightly.
4. Meanwhile, beat cheesecake filling until smooth. Pour over partially baked carrot layer.
5. Return to oven and bake 25–30 minutes until center is just set (jiggles slightly).
6. Cool to room temp, then chill 2 hours until firm.
7. Beat frosting until smooth and spread over chilled bars. Cut into squares.

How to Serve It

Serve chilled with a dusting of cinnamon or chopped pecans. Pairs beautifully with espresso or dessert wine. Store covered in the fridge up to 5 days. Bars freeze well for up to 2 months.

These 14 sourdough discard carrot cake recipes show how one simple ingredient can inspire many treats. From layer cakes to grab-and-go muffins, you’ve got options for brunch, gifting, and weeknight desserts. Pin your favorites so you can find them easy when discard accumulates. Which version will you bake first — a classic layer cake, portable muffins, or the cheesecake bars to impress friends? Share your photos and pass these recipes on to anyone who loves carrot cake as much as you do.