Sourdough Carrot Cake

After my starter failed the float test yet again, I turned to my piling tupperwares of discard for another round of quarantine baking. Carrot cake is one of my favorite types of cake or “quick bread” – moist, healthy-ish, and moreish. At home, my mom juices carrots daily, leaving behind a mound of carrot pulp that we either sneak into stews, soups, stir fries, or unfortunately goes into the bin. This recipe killed two birds in one zero-waste stone, and left me with a moist, dense, hearty loaf approved by all members of my family (and happens to be vegan).

Not the most photogenic, but tasty nonetheless

Update: these worked even better as muffins – more surface area for crunch, and better heat dispersion to the core of the dough.

Not a hand-model either



  • 1/2 cup (75 g) all-purpose flour
  • 1/2 cup (75 g) whole wheat flour (or more all-purpose)
  • 1/2 cup (90 g) brown sugar
  • 1 tsp (1 g) cinnamon
  • 1 tsp (4.5 g) baking soda
  • 1/2 (2.5 g) tsp salt
  • 1/4 cup (40 g) raisins
  • 1/4 cup (40 g) chopped walnuts
  • 1/2 cup (120 g) starter discard
  • 1/2 cup (120 g) water
  • 1 Tbsp (15 g) vinegar
  • 1/3 cup (70 g) olive oil
  • 1.5 cups (145 g) shredded carrots (or carrot pulp after juicing)


  1. Preheat oven to 350 F. Grease an 8 x 8 in baking pan, or line a muffin tin with paper or silicone muffin cups.
  2. In a medium bowl, combine flour, brown sugar, cinnamon, baking soda and salt and mix well. Then stir in raisins and walnuts.
  3. In a separate bowl, combine starter discard, water, vinegar, and olive oil and mix well. Stir in shredded carrots.
  4. Add wet ingredients to dry ingredients. Stir until combined and pour batter into prepared pan.
  5. Bake for 30-40 minutes or until a toothpick comes out clean – I would err on the longer side to get a crunchy crust and avoid a getting a dense, doughy core. Cool the pan on a baking rack.
  6. Top with cream cheese frosting as desired.

Adapted from:
Zero-Waste Chef: Sourdough Discard Vegan Carrot Cake

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