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Gluten Free Sourdough Starter Carrot Cake

Overhead of ricotta frosted GF carrot cake with crushed walnuts
Prep Time: 30 min Cook Time: 45 min Total Time: 1 hr 15 mins
Servings 12
Calories 603 kcal

Deliciously moist and perfectly springy Gluten free carrot cake made with gluten free sourdough starter discard and sweetened with fresh juicy pineapple. The best carrot cake you'll sink your fork into.

    Carrot Cake
  • 1.5 Extra Virgin Olive Oil
  • 1.5 coconut sugar
  • 3/4 cups gluten-free sourdough starter
  • 3 eggs
  • 1 cup pineapple (diced)
  • 2 carrots (shredded and overflowing)
  • 1/2 cup walnuts (chopped)
  • 1/2 cup unsweetened shredded coconut
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2.5 all-purpose GF flour (I used bobs red mill 1:1 GF baking flour)
  • Ricotta Frosting
  • 22 ounces Ricotta (can use nut-based ricotta for dairy-free)
  • 1/2 cup coconut yogurt
  • 1/2 cup raw honey
  • 1 teaspoon cinnamon
  • dash cardamom
  • 2 tablespoons lemon juice (about the juice of one whole lemon)
    The Carrot Cake
  1. Mix the olive oil and coconut sugar in a bowl and then stir in the starter. Add in the eggs and then the vanilla.
  2. Mix in the pineapple, carrots, walnuts, and coconut.
  3. Combine the flour, cinnamon, salt, and baking soda in a separate bowl.
  4. Add the dry ingredients to the wet ingredients, stirring just until combined. Pour the batter into the greased round pans, distributing evenly and tapping to level.
  5. Bake the cakes for 45 minutes, or until a toothpick inserted into the center comes out clean, and the sides are just beginning to turn golden brown.
  6. Remove the cake from the oven and let cool on a rack completely before frosting.
  7. The Ricotta Frosting:
  8. In a mixing bowl, beat ricotta until thinned out, about 30 seconds. Mix in yogurt and honey until combined.
  9. Mix in cardamom, cinnamon, and lemon juice
  10. The frosting should be thick with soft peaks and a nice spreadable consistency
  11. Place one cake layer on the serving tray, coat with about 1/2 of the frosting and top with the other carrot cake round. Spread the remaining frosting evenly across the cake top and sides.
  12. Optionally, crush some additional walnuts and spread around the edges for garnish.
Nutrition Facts

Amount Per Serving
Calories 603kcal
% Daily Value *
Total Fat 35g54%
Saturated Fat 7g35%
Sodium 341mg15%
Potassium 170mg5%
Total Carbohydrate 66g22%
Dietary Fiber 5g20%
Sugars 34g
Protein 10g20%

Vitamin A 3637 IU
Vitamin C 9 mg
Calcium 144 mg
Iron 2 mg

* This nutrition information does not tell the whole story of food's nutritional value! Make sure to use your gut intuition on what your body needs, eat your veggies and get 30 plants a week for optimal gut health. This nutritional data is calculated based on the above values and standard brands. This information may vary. Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs. Tried this Recipe? Tag me Today! Mention @EatYourWayClean or tag #EatYourWayClean!


Serve the cake at room temperature. Store it in the refrigerator for up to 5 days. You can also freeze the unfrosted up to 2 months and then frost just before serving.

Recipe inspired by King Arthur's version

Keywords: sourdough discard