Carrot Cake Sourdough Bread
This gorgeous loaf of sourdough carrot cake bread brings together everything you love about carrot cake and marries it into your favorite sourdough loaf. Serve it with your favorite butter at brunch or gift it to a friend for Easter.
5 from 12 votes
Prep Time: 4 hours
Cook Time: 45 minutes
Servings: 1 Loaf
Calories: 3060 kcal
Equipment
• Mixing Bowl
• Digital Scale
• Banneton
• Dutch Oven
Ingredients
Bread Dough
• 100g Sourdough Starter
• 350g Water
• 40g Maple Syrup (or honey)
• 500g Bread Flour
• 10g Salt
Added During Stretch and Folds
• 100g Raisins (or sultanas)
• 70g Pecans or Walnuts (chopped)
• 100g Carrot (raw, grated)
Added During Shaping
• 1 tsp Cinnamon
• ½ tsp Nutmeg
• ½ tsp Ginger
• 40g Brown Sugar
• 20g All Purpose Flour
Instructions
-
Pre-Mix & Autolyse
In a bowl, mix sourdough starter, water, and maple syrup. Add flour and salt, stir until just combined. Cover and let rest for 1 hour.
-
Form Dough
Perform about 20–25 stretch and folds until dough forms a smooth ball. Cover and let rest 30 minutes.
-
Stretch & Fold with Inclusions
Perform 4 rounds of stretch and folds, adding raisins, nuts, and carrot during the second or third round. Rest 15–30 minutes between rounds.
-
Bulk Ferment
Cover and let ferment at room temperature until nearly doubled. Meanwhile, mix cinnamon, nutmeg, ginger, brown sugar, and flour—set aside.
-
Shape the Dough
Shape into a batard (or preferred shape). Sprinkle spice mix while folding dough like a burrito. Place in banneton seam-side up.
-
Cold Ferment
Cover loosely and refrigerate for 5–12 hours (no more than 12 to avoid moisture from carrots).
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Preheat for Baking
Preheat oven and Dutch oven to 230°C / 450°F for 1 hour.
-
Bake
Place dough on parchment, score, and transfer to Dutch oven.
• Bake 30 min with lid on at 230°C / 450°F
• Then 10–15 min with lid off at 210°C / 410°F
(Optional: Place baking sheet below Dutch oven to prevent bottom burning)
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Cool
Remove loaf from Dutch oven and let cool fully on a wire rack before slicing.