Sourdough Spelt Honey Carrot Cake

This post may contain affiliate links. It was last updated on April 5, 2020.

Sourdough Spelt Honey Carrot Cake

We have a tradition in our house where we celebrate birthdays with cake instead of gifts. Since cleaning up our diets, we have had a variety of treats grace our birthday celebrations, including cookies, pies and grain-free cakes.

One of my mom’s favorite cakes is carrot cake, so when her birthday rolled around, I decided to experiment with making a sourdough carrot cake. I do not include sugar in my diet besides what I use in water kefir or ginger beer, so it was important to make it with honey so that I could enjoy a piece (or two, or three…).

This sourdough carrot cake turned out delightfully amazing. I will definitely be converting more of our favorite cakes to sourdough in the future!

Sourdough Spelt Honey Carrot Cake Bite
I enjoyed every bite of this cake! So delicious with a tall glass mason jar of raw milk!
Sourdough Spelt Honey Carrot Cake
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5 from 3 votes

Sourdough Spelt Honey Carrot Cake Recipe

This sourdough spelt honey carrot cake has nourishing ingredients and makes a delicious and beautiful sourdough birthday cake!
Prep Time13 hrs
Cook Time25 mins
Course: Dessert
Keyword: Holiday, Sourdough


  • 3 round cake pans
  • mixing bowl


Ferment Overnight

  • 1 cup fed sourdough starter (my starter is kept with all-purpose flour)
  • 2 cups spelt flour
  • 3/4 cup milk

Combine before baking

  • 3/4 cup honey
  • 3/4 cup coconut oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 cup shredded carrots



  • Mix milk and starter together in a big glass mixing bowl. Add 2 cups spelt, mix well, cover the bowl with plastic so it doesn’t form a crust and leave to sour overnight (approx 12hrs).
  • In the morning, take out the eggs so they can come to room temperature. Shred your carrots, finer shreds will work best. Warm the coconut oil if necessary, as it should be liquid. You may also measure out the the extracts, salt/spices and carrots at this time.
  • Cream the honey and coconut oil together in another big mixing bowl. Add the eggs and mix together well. Add in your extracts, salt, spices, and shredded carrots, then mix well.
  • Preheat your oven to 350o and grease your cake pans. I used butter. You may line them if you wish.
  • Once your oven is almost done preheating, mix all ingredients together (the fermented batter and the honey, coconut oil, eggs, shredded carrot and spices). You will add the baking soda last, in the next step.
  • Add the two teaspoons of baking soda, mix well, let foam for a second. Then distribute cake batter evenly among the 3 cake pans.
  • Place in the middle rack of the oven and bake for approximately 25 minutes. The timing was perfect for my cakes, but I would recommend checking at 20 minutes just in case your oven is speedier than my own.
  • Let cool. I made up the glaze during the cooling phase.
  • Place one layer at a time on your serving spread and spread the glaze as evenly as you can on top before adding another layer. If your glaze won’t spread easily enough, you may need to warm it or dilute it a little (with coconut oil or water). Spread the thickest layer on top of the cake, mmmm!
  • Serve and enjoy!

Don’t forget to leave a comment letting me know what you think. I love hearing from you guys! And pin this recipe for later so you can find it easily!

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9 Replies to “Sourdough Spelt Honey Carrot Cake”

  1. That looks wonderful!

  2. 5 stars
    How about a healthy coconut cheesecake??

  3. Oh my. You just combined my favorite things. Sourdough and carrot cake. Definitely will be making this!

  4. Can I use coconut milk/hazelnut milk? Dairy free option?

    1. Coconut milk would work just fine! If you are using canned coconut milk, I would recommend boiling and letting it cool first before mixing up your batter to ferment. I have no experience with hazelnut milk so cannot give advice on that. If you do try it, let me know!

  5. In which step do you actually add the fermented flour mixture to other ingredients??? (Unless I’m blind:)) I’m baking right now, had to make it up. And how much baking soda and salt?? I don’t see it in the ingredients.

    1. I have updated the recipe to reflect that. Thanks so much for reaching out!

      1. 5 stars
        Thank you so much!!! The cake turned out great. I used strained yogurt, honey and orange zest frosting, but otherwise your recipe was perfect for my birthday cake. Much appreciated!

        1. You’re very welcome! I’m so glad it turned out well! That icing sounds divine and I can’t wait to hear what other kinds of sourdough sweet treats you create!

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