Carrot Cake Sourdough Bread

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.

Course Bread

Cuisine American

Prep Time 1 6

Cook Time 45

Cool Time 2

Servings slices

Calories 215kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Bowl scraper
Box grater
Straight-sided container (optional)
Proofing basket or bowl lined with tea towel
Bread sling or parchment paper
Lame or sharp knife
6-quart dutch oven

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.