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Carrot Cake Sourdough Bread

Carrot Cake Sourdough Bread: Sweet, Spice, and Everything Nice

Carrot Cake Sourdough Bread combines the tangy goodness of sourdough with traditional carrot cake flavors, creating a moist and flavorful treat.
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Prep Time 20 minutes
Cook Time 50 minutes
First Fermentation 12 hours
Total Time 13 hours 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sourdough Base
  • 1 cup Sourdough Starter Ensure it's active and bubbly
  • 0.5 cup Warm Water
  • 2 cups All-Purpose Flour Can substitute with bread flour
  • 0.5 cup Whole Wheat Flour Use all-purpose flour if unavailable
For the Sweetness
  • 1.5 cups Grated Carrots Use fresh, peeled carrots
  • 0.5 cup Brown Sugar May replace with coconut sugar
  • 0.25 cup Granulated Sugar Can reduce for less sweetness
For the Rise and Spice
  • 1 teaspoon Baking Powder Ensure it’s fresh
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon Other spices like allspice can substitute
  • 0.25 teaspoon Ground Nutmeg Optional but recommended
  • 0.5 teaspoon Ground Ginger
  • 1 teaspoon Salt Essential for flavor
For Texture and Flavor
  • 0.5 cup Chopped Walnuts or Pecans Omit if nut-free
  • 0.5 cup Raisins or Currants Substitute with dried cranberries if desired
  • 0.33 cup Vegetable Oil or Melted Butter Use melted coconut oil for different taste
  • 1 teaspoon Vanilla Extract Use pure extract for best results

Equipment

  • Mixing Bowl
  • Whisk
  • Bread Pan
  • Oven
  • Wire Rack

Method
 

Step-by-Step Instructions for Carrot Cake Sourdough Bread
  1. In a large mixing bowl, combine 1 cup of active, bubbly sourdough starter with ½ cup of warm water, mixing gently until well integrated.
  2. In a separate bowl, whisk together 2 cups of all-purpose flour, ½ cup of whole wheat flour, ½ cup of brown sugar, ¼ cup of granulated sugar, 1 teaspoon each of baking powder and baking soda, and spices including 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger.
  3. Stir in ⅓ cup of vegetable oil or melted butter, along with 1 teaspoon of vanilla extract, into the sourdough mixture until fully combined.
  4. Gradually mix the dry ingredient blend into the wet mixture, stirring continuously until a shaggy dough forms.
  5. Gently fold in 1 to 1½ cups of grated carrots along with ½ cup of chopped walnuts or pecans and ½ cup of raisins or currants.
  6. Transfer the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
  7. Place the kneaded dough into a greased bowl, cover it tightly and let it rise in a warm spot for 8-12 hours.
  8. Once the dough has risen, gently punch it down and shape it into a loaf before placing it into a greased bread pan.
  9. Cover the shaped loaf and let it rise again for 1-2 hours, or until it appears puffed up.
  10. Preheat your oven to 350°F (175°C) about 30 minutes into the second rise.
  11. Bake in the preheated oven for 45-50 minutes until golden-brown.
  12. Cool the bread in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure your sourdough starter is bubbly and fed beforehand; this is crucial for a good rise.

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