Carrot Cake Sourdough Bread — it’s a hybrid between a sweet carrot loaf and a rustic sourdough boule.
It has warm spices, grated carrot, raisins, and nuts, all baked into a naturally leavened bread.
Ingredients
(Makes 1 medium loaf)
| Ingredient | Amount |
|---|---|
| Active sourdough starter (100% hydration) | 100 g |
| Warm water | 250 g |
| Bread flour | 350 g |
| Whole wheat flour | 50 g |
| Salt | 8 g |
| Honey or brown sugar | 25 g |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ¼ tsp |
| Grated carrot (squeezed dry) | 120 g (about 1 cup) |
| Raisins or chopped dates | 60 g |
| Chopped walnuts or pecans | 50 g |
Method
1️⃣ Mix the Dough
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In a large bowl, whisk starter, water, and honey/brown sugar.
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Add flours, salt, and spices. Mix until a shaggy dough forms.
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Cover and let rest 30 min (autolyse).
2️⃣ Add Carrot & Fruit
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Squeeze grated carrot to remove excess moisture.
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Fold in carrot, raisins/dates, and nuts until evenly distributed.
3️⃣ Bulk Fermentation
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Cover bowl and let rise at room temp (21–24 °C) for 3–4 hr.
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Do 3–4 stretch-and-fold sets every 30–45 min to strengthen the dough.
4️⃣ Shape & Proof
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Lightly flour a surface. Shape into a round or oval.
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Place seam-side up in a floured banneton or lined bowl.
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Cover and proof:
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Room temp: 1–2 hr, until puffy but not overproofed.
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Or overnight in the fridge for more flavor.
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5️⃣ Preheat & Bake
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Preheat oven to 230 °C / 450 °F with a Dutch oven or bread dome inside.
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Turn dough out onto parchment, score the top.
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Transfer to the hot pot, cover, and bake 20–25 min.
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Remove lid, reduce to 210 °C / 425 °F, bake 15–20 min more, until deep golden.
6️⃣ Cool
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Let bread cool at least 1 hr before slicing (the crumb sets as it cools).
Serving Suggestions
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Spread with cream cheese or honey butter.
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Toast slices and top with yogurt + drizzle of maple syrup.
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Makes a great base for sweet sandwiches (e.g., mascarpone + orange zest).