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casey

Sourdough Carrot Cake Bread

Warm, carrot cake bread is slightly sweet and perfect for breakfast or a festive snack.
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Prep Time 20 minutes
Cook Time 50 minutes
Fermentation 6 hours
Total Time 7 hours 10 minutes
Servings: 6 people
Course: Breakfast
Cuisine: American
Calories: 476
Ingredients Equipment Method Notes

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

Equipment

  • 1 Standard Size Loaf Pan
  • 1 Cheese grater
  • 2 Glass Bowls
  • 1 Wooden spoon
  • 1 Whisk
  • Parchment Paper

Method
 

  1. Grate 1 cup carrots and set aside.
  2. Combine 1 cup sugar and 1/3 cup dark brown sugar
  3. 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.
  4. In a separate bowl, combine the 2 cups flour, 1/4 tsp nutmeg, 2 tsp cinnamon, and 1 tsp salt.
  5. Add the wet ingredients to the dry ingredients and knead until the flour is completely moist.
  6. Let the dough sit at room temperature for at least four to six hours. It should rise to about double in size.
  7. Pre-heat an oven to 350°F.
  8. Prepare the loaf pan with parchment paper.
  9. Pour the batter into the loaf pan. Lightly tap the pan on a hard surface to remove and bubbles.
  10. Bake in the pre-heated oven until a toothpick comes out clean, around 50 minutes. I begin checking at around 40 minutes.
  11. Remove the bread from the loaf pan, and allow it to cool slightly before serving.

Notes

Helpful Hint
  • 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.