Sourdough carrot cake bread is so delicious and easy to make.
Easter is just around the corner, and festive treats like this are fun to make. You’re going to love this easy and delicious sourdough carrot cake recipe, and want to make it year round. It’s a sweet treat the whole family will love!
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Sourdough Carrot Cake
Sourdough carrot cake is the perfect addition to your easter lunch. It’s soft and light like banana bread, but with a tangy undertone from the sourdough. It’s also a great way to use up any extra carrots you may have hiding in the back of your fridge. Make it ahead and freeze it for a quick breakfast throughout the week. I love having this bread or sourdough banana nut muffins on hand in the mornings. They’re quick, and I feel good about feeding them to my family.
Frequently Asked Questions
How long after feeding a sourdough starter can I use it?
This is going to vary depending on how active your starter is. A very active starter can be used within four hours, while a less active stater might take six. Monitor your stater after feeding it to get a general idea. When it has doubled in size, you can use it.
Can this bread be made ahead and frozen?
Yes, this is a great bread to make ahead and freeze for later. After baking, allow the bread to completely cool. Wrap the bread tightly in plastic wrap, and store in a freezer safe ziplock bag.
Does this batter need to ferment?
This bread will need to ferment. I like to make it ahead the night before I’m baking, and let it sit overnight. However, you can let it rise for four to six hours if you are making it the same day.
Can the recipe be modified to use sourdough discard instead of active starter?
Yes, If you are using sourdough discard instead of starter add 1 tsp baking soda and 2 tsp baking powder to the batter. Mix and bake immediately.
Equipment Needed For Sourdough Carrot Cake Bread
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- Standard size loaf pan
- Box grater or food processor
- Large mixing bowl
- wooden spoon
- Whisk
- parchment paper (optional)
- Measuring spoons/cups
Ingredients
- 200 grams active sourdough starter
- 100 grams water
- 1 cup cane sugar
- 1/3 cup brown sugar
- 1/4 cup avocado oil or Coconut oil
- 1/2 tsp Nutmeg
- 2 tsp Cinnamon
- 1 tsp vanilla Extract
- 1 cups fresh carrots
- 2 cups bread Flour
- 1 tsp salt
- 2 eggs
- 1/4 cup milk
Making Sourdough Carrot Cake Bread
Grate 1 cup of carrots and set aside.
Mix the brown sugar and cane sugar until combined
Add the sourdough starter, water, carrots, avocado oil, milk, eggs, and vanilla extract, to the sugar mixture. Whisk together until it’s smooth.
Mix together the dry ingredients: flour, nutmeg, cinnamon, and salt.
Next, add the wet ingredients to the dry ingredients. Mix the dough together until all of the flour is moist and you have a wet mixture.
Allow the bread to rise at room temperature for four to six hours. I let it rise over night in the fridge for a long ferment.
Preheat an oven to 350° F.
Prepare your loaf pan with parchment paper.
Pour batter into the loaf pan. Lightly tap the pan to remove all of the bubbles.
Bake in the pre-heated oven until a toothpick comes clean, around 50 minutes.
Remove the bread from the pan and allow it to cool slightly on a wire rack.
Serve warm.
Helpful Hints
- Grate the carrots yourself instead of buying pre-shredded carrots. This makes for a thinner carrot, and retains more of the moisture.
- Allow the fed sourdough starter to double in size prior to using it. This will make for a lighter, fluffy bread.
- Allow the bread dough to sit for a least four to hours. It should rise to about double in size.
- This is a very dense bread, so cooking times will vary depending on the loaf pan and oven you are using.
- It’s not completely necessary to use bread flour, but I think it gives the bread a lighter texture. You could substitute all purpose flour instead.
More Sourdough Recipes to try
Final Thoughts on Sourdough Carrot Cake Bread
You are going to love this delicious variation on sourdough cake. Just like sourdough breads, it has all the great benefits of the fermentation process. You can even modify it and make it with leftover sourdough discard. Give it a try for the spring holidays!
If you enjoyed this sourdough carrot cake recipe, please share it!
Sourdough Carrot Cake Bread
Equipment
- 1 Standard Size Loaf Pan
- 1 Cheese grater
- 2 Glass Bowls
- 1 Wooden spoon
- 1 Whisk
- Parchment Paper
Ingredients
- 200 grams Bubbly active sourdough starter
- 100 grams Water
- 1 cup Cane sugar
- 1/3 cup Dark brown sugar
- 2 Eggs
- 1/4 cup Avocado oil or Coconut Oil
- 1/4 cup Milk
- 1 tsp Pure Vanilla Extract
- 1 cup Carrots grated
- 2 cups Flour
- 1/2 tsp Nutmeg
- 2 tsp Cinnamon
- 1 tsp Salt
Instructions
- Grate 1 cup carrots and set aside.
- Combine 1 cup sugar and 1/3 cup dark brown sugar
- Combine the sugar mixture, 200 grams of active starter, 100 grams water, carrots, and 1/4 cup avocado oil, 2 eggs, and 1/4 cup milk, and 1 tsp vanilla extract.
- In a separate bowl, combine the 2 cups flour, 1/4 tsp nutmeg, 2 tsp cinnamon, and 1 tsp salt.
- Add the wet ingredients to the dry ingredients and knead until the flour is completely moist.
- Let the dough sit at room temperature for at least four to six hours. It should rise to about double in size.
- Pre-heat an oven to 350°F.
- Prepare the loaf pan with parchment paper.
- Pour the batter into the loaf pan. Lightly tap the pan on a hard surface to remove and bubbles.
- Bake in the pre-heated oven until a toothpick comes out clean, around 50 minutes. I begin checking at around 40 minutes.
- Remove the bread from the loaf pan, and allow it to cool slightly before serving.
Notes
- Grate the carrots yourself instead of buying pre-shredded carrots. This makes for a thinner carrot, and retains more of the moisture.
- Allow the fed sourdough starter to double in size prior to using it. This will make for a lighter, fluffy bread.
- Allow the bread dough to sit for a least four to hours. It should rise to about double in size.
- This is a very dense bread, so cooking times will vary depending on the loaf pan and oven you are using.
- It’s not completely necessary to use bread flour, but I think it gives the bread a lighter texture.
[…] breakfast, or as an after school snack. It’s also one of those sneaky veggie recipes, like my carrot cake bread. The kids love it without realizing they’re eating something […]