This Carrot Cake Sourdough Bread packs all the flavors of classic carrot cake into a sweet sourdough loaf. Made with fresh carrots, pecans, raisins, and a brown sugar-spice swirl, it's perfect for breakfast or dessert.
I’m not usually a big cake person, but there’s one I’ll never turn down: carrot cake. And with spring here and Easter just around the corner, I wanted to try my hand at a carrot cake sourdough bread.
My version is packed with freshly-grated carrots (a must!), chopped pecans (my favorite), and raisins. I also added a brown sugar swirl with cinnamon and other warm spices. Plus, I kept the dough low hydration, so it’s easy enough for beginners to tackle.
Let me tell you… this bread is so good! Sweet, warmly spiced, crunchy, chewy, soft. I could go on and on.
It’s delicious on its own, but even better loaded with cream cheese. It might just be my favorite sweet sourdough I’ve made so far.
Perfect for spring, Easter, or just because. I hope you give it a try and love it as much as I do!
Want carrot cake ready the same day? Give my carrot cake sourdough muffins a try!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, recently fed starter for the best rise. You can also use 1–2 day old discard.
- Carrots- Always use freshly grated carrots. Pre-shredded carrots are usually too thick and don’t have enough moisture.
- Pecans- I used pecans, but any chopped nut works. Try walnuts, pistachios, or even sunflower seeds.
- Raisins- Add natural sweetness. You can use regular raisins, golden raisins, or swap in dried cranberries, pineapple, or apricot.
- Brown Sugar + Spices- Brown sugar adds a caramel-like sweetness, while warm spices give that classic carrot cake flavor. Add this mixture only during shaping to prevent cinnamon from slowing fermentation.
- Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but loaf may be slightly denser.
- Water- Use warm water (80-90°F) to encourage yeast activity.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Weigh your ingredients. Using a kitchen scale ensures your hydration is accurate and gives consistent results every time.
- Start with an active starter. Make sure it’s bubbly and recently fed so your dough rises well. You can also use sourdough discard that’s 1–2 days old, but it may take a little longer to ferment.
- Don't use pre-shredded carrots. They’re usually too thick and lack enough moisture, which can affect your loaf.
- Add cinnamon during shaping. Swirling in the spice mixture at this stage keeps cinnamon from slowing down fermentation.
- Watch the dough, not the clock. Let it bulk ferment until it’s puffy and roughly doubled—the timing will depend on your kitchen temp and starter.
- Expect a darker crust. Exposed brown sugar naturally caramelizes, giving the loaf a deeper, golden-brown crust.
- Let it cool before slicing. Allow the bread to cool for at least 2 hours so the crumb sets fully before cutting.
How to Make Carrot Cake Sourdough Bread
Here’s a quick look at how to make carrot cake sourdough bread—loaded with carrots, raisins, pecans, and a brown sugar-spice swirl. Full details are in the recipe card below.
Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.
Step 2: Mix dough. Whisk warm water, active starter, and vanilla. Add flour and salt, then mix into a sticky dough. Rest 20 minutes.
Step 3: Stretch and fold. Sprinkle in ¼ of the carrots, raisins, and pecans. Stretch and fold dough over itself, rotating and adding the remaining mix-ins. Repeat for 4 rounds, resting 15 minutes between each.
Step 4: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4–12 hours.
Step 5: Make sugar-spice mixture. Mix brown sugar, flour, cinnamon, ginger, nutmeg, and cloves.
Step 6: Shape. Stretch dough into a rectangle and sprinkle with sugar-spice mixture, leaving a ½-inch border. Roll it up jelly-roll style from a short edge, tucking in the long edges and sealing the ends.
Step 7: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).
Step 8: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 45 minutes covered, then 5 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your carrot cake sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds; add mix-ins.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until nearly doubled in size).
- 5:30–6:00 PM: Shape the dough; add sugar-spice swirl.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store carrot cake sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or pop them straight into the toaster or oven to warm through.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Carrot Cake Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ⅓ cups (330 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter
- 1 tablespoon vanilla extract
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons or measure by weight if using Morton's brand or table salt
- 1 cup (90 grams) freshly grated carrot
- ¼ cup (40 grams) raisins
- ¼ cup (30 grams) chopped pecans or walnuts
- ¼ cup (50 grams) brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon flour
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before making the dough so it’s bubbly and active. In cooler kitchens (60–65°F), this may take about 12 hours; in warmer kitchens (around 75°F), closer to 6 hours.
- In a large bowl, whisk together warm water, active starter, and vanilla extract. Add bread flour and salt, mixing until a rough, sticky dough forms with no dry flour remaining. Cover and rest 20 minutes.1 ⅓ cups (330 grams) warm water, ½ cup (100 grams) active sourdough starter, 1 tablespoon vanilla extract, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands to prevent sticking. Flatten the dough slightly and sprinkle ¼ of the grated carrots, raisins, and chopped pecans over the center. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90°, add another ¼ of the mix-ins, and repeat. Continue until all the carrots, raisins, and nuts are incorporated. Gather the dough into a loose ball, place seam side down in the bowl, and rest 15 minutes. Repeat this stretch-and-fold process three more times, resting 15 minutes between each round, for a total of four rounds.1 cup (90 grams) freshly grated carrot, ¼ cup (40 grams) raisins, ¼ cup (30 grams) chopped pecans or walnuts
- Cover the dough and let it rise until nearly doubled in size and bubbly, about 4–12 hours depending on room temperature and starter strength. A straight-sided container can make it easier to see the rise.
- In a small bowl, mix together the brown sugar, flour, and spices.¼ cup (50 grams) brown sugar, 1 tablespoon cinnamon, 1 teaspoon flour, 1 teaspoon ginger, ½ teaspoon nutmeg, ½ teaspoon cloves
- Stretch the dough into a large rectangle. Sprinkle the sugar-spice mixture evenly over the surface, leaving about a ½-inch border on all sides. Starting from one of the short edges, roll the dough up tightly like a jelly roll, tucking the long edges in as you go. Pinch the ends and seam together to seal, then gently shape the roll into a tight loaf or round for baking.
- Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight (12–16 hours).Rice flour
- Preheat your oven to 450°F with a lidded Dutch oven inside. Once it reaches temperature, let it heat for an additional 30 minutes.
- Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, and place the dough inside. Cover and bake for 45 minutes. Remove the lid and bake an additional 5 minutes, or until the crust reaches your desired color.2 ice cubes
- Transfer the bread to a wire rack and let it cool for at least 2 hours before slicing so the crumb sets fully.
Notes
- Storage: Store whole or sliced loaf in an airtight container at room temperature for up to 3 days, then freeze for up to 3 months.
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