If you like sourdough and carrot cake, You'll LOVE this sourdough carrot cake bread recipe... It's quick and easy and full of flavor!
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Sourdough carrot cake bread is a great way to use your leftover sourdough starter (or leftover sourdough discard) to make a treat that everyone loves.
This is a delicious twist on the classic quick bread, with the taste of carrot cake and that sourdough depth of flavor.
Why you'll love this recipe:
- This recipe uses simple ingredients: Like all-purpose flour (or try whole wheat flour or even einkorn flour for a healthier option), brown sugar (you can substitute with white sugar or maple syrup), olive oil (or vegetable oil or avocado oil work too), fresh carrots, and sourdough starter.
- Quick & Easy: This recipe that comes together quickly, making it perfect for after school or busy weeknights. No need for a stand mixer – a simple wooden spoon and a large mixing bowl are all you need! Then pour the batter into buttered loaf pans and baked until a toothpick inserted into the center comes out clean. That's about it;)
- Moist and Flavorful: The combination of sourdough starter and grated carrots, and cinnamon, combines to make a wonderfully moist, fluffy and flavorful bread!
Sourdough Carrot Bread Ingredients
- Flours: Choose from all-purpose flour for a classic texture, or whole wheat flour for a touch of nuttiness. Feeling adventurous? Try bread flour for a chewier loaf or einkorn flour for a more rustic flavor.
- Warm Spices & Sea Salt: A sprinkle of cinnamon and a pinch of sea salt add depth and warmth to the flavor profile.
- Active Sourdough Starter: The key ingredient! Your active sourdough starter (or leftover discard) adds a delightful tang and helps the bread rise, creating a lighter and fluffier texture compared to traditional sweet breads.
- Fresh Carrots: Grated with a box grater or food processor, the fresh carrots provide bursts of sweetness and moisture throughout the loaf.
- Sweeteners & Oil: Brown sugar adds a rich depth of flavor, but you can substitute with white sugar for a lighter sweetness. Vegetable oil (avocado oil or olive oil work well too!) keeps the bread moist and tender.
- Eggs: Eggs bind the ingredients together and contribute to the rise of the bread.
- Cream Cheese Frosting (Optional): Take your bread to the next level with a decadent cream cheese frosting. We'll provide a simple recipe in the next section!
One bowl easy recipe!
No need for multiple bowls or fancy equipment – this recipe is perfect for beginners!
This easy sourdough carrot bread is a breeze to whip up! In a large bowl, whisk together the dry ingredients like flour, warm spices, and a pinch of salt. Add the wet ingredients into your dry mixture: grated carrots, eggs, oil, active sourdough starter, and the vanilla extract.
Using a wooden spoon, mix everything together until all combined – a few streaks of flour are perfectly fine.
Pour the batter into your buttered loaf pans, and bake until a toothpick inserted in the center comes out clean (about 60 minutes)!
Frosting & Serving
This bread is delicious on its own, but it's awesome with the cream cheese frosting or a simple vanilla glaze. It's perfect for an afternoon snack, toasted for breakfast, or served as a delicious dessert.
Storing & Freezing
Carrot bread can be stored at room temperature for two days... Or store in an airtight container in the refrigerator for a week. For longer storage, you can freeze the cooled bread for up to 3 months.
Let me know what you think!
Share your cooking tips and feedback in the comments below.
Did you add any twists to these recipes? I'd love to hear!
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Sourdough Carrot Cake Bread with Cream Cheese Frosting
This recipe transforms the classic carrot cake into a moist and flavorful sourdough carrot bread, perfect for breakfast, snacks, or even dessert! Packed with grated carrots, warm spices, and a hint of tang from the sourdough starter, it's ideal for baking in two loaf pans.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup olive oil
- 1 cup packed light brown sugar
- ¼ cup granulated white sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups grated carrots (about 6 medium carrots)
- 1 cup chopped pecans (optional)
- 1 cup active sourdough starter (or discard)
- 8 ounces cream cheese, softened
- 1.5 cups powdered sugar
- ⅓ cup cold heavy whipping cream
- 1 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and place the oven rack in the center position. Grease and flour two 9-inch cake pans.
- Grate the carrots into a large mixing bowl.
- Short Fermentation: Add all batter ingredients (including baking soda) to the bowl with the carrots and stir until well incorporated. There should be no dry flour visible.
- Long Fermentation (Optional): Combine all ingredients except the baking soda in the bowl with the carrots. Mix well and let the batter ferment in the refrigerator overnight. Before baking, add the baking soda and stir to combine.
- Pour the batter evenly into the prepared 2 9x5 inch buttered loaf pans.
- Bake at 350°F (175°C) for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove loaves from the oven and place them on a wire rack. Let loaves cool completely in the freezer while you make the frosting.
- In a large bowl, cream together the softened cream cheese and powdered sugar until smooth. Slowly beat in the cold heavy whipping cream and vanilla extract, until the frosting reaches desired consistency.
- frost loaves when they are room temperature.
- Slice and enjoy!
Notes
- For a richer flavor, use brown butter instead of olive oil. To brown butter, melt it in a saucepan over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly before using.
- You can substitute other chopped nuts for the pecans, such as walnuts or almonds.
- If you don't have heavy whipping cream, you can substitute milk, but the frosting will be thinner.
- Room Temperature Ingredients: For even mixing and the best texture, make sure your eggs are at room temperature. Take them out of the fridge about 30 minutes before you start baking.
- Storing Leftovers: Leftover bread can be stored at room temperature for a day or two, or wrapped tightly and stored in the refrigerator for up to a week. For longer storage, you can freeze the cooled bread for up to 3 months.
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 325Total Fat 21gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 44mgSodium 204mgCarbohydrates 32gFiber 2gSugar 18gProtein 4g
Tips
- Fresh vs. Pre-Shredded Carrots: For the best flavor and texture, I highly recommend grating fresh carrots. Fresh carrots are thinner and seem to melt as they bake into the bread. Pre-shredded carrots work, but they're thicker and don't bake seamlessly into the bread like fresh grated carrots do. 😉
- Pro Tip: Room Temperature Ingredients: For even mixing and the best texture, make sure your eggs are at room temperature. Take them out of the fridge about 30 minutes before you start baking.
More Sourdough Inspiration?
We love all things sourdough! Check out our other delicious recipes – all made with our favorite fermented starter!
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Did you make this recipe? Let me know!