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–+ servings
Bertha Jones

Sourdough Carrot Cake Bread

A moist and flavorful loaf that combines the warm spices of carrot cake with sourdough tang, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Brunch, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup olive oil (or avocado oil)
  • 1 cup packed light brown sugar
  • 1/4 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs At room temperature
  • 3 cups grated carrots (about 6 medium carrots)
  • 1 cup chopped pecans (optional) Can substitute with walnuts or omit
  • 1 cup active sourdough starter (or discard)
For the Frosting
  • 8 ounces cream cheese (softened)
  • 1.5 cups powdered sugar
  • 1/3 cup cold heavy whipping cream
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) with the rack positioned in the center.
  2. Grease and flour two 9×5 inch loaf pans.
  3. In a large mixing bowl, grate the carrots and set aside.
Mixing and Fermentation
  1. For the Short Fermentation Method: Add all ingredients, including baking soda, to the bowl with the grated carrots. Mix until no dry flour remains visible.
  2. For the Long Fermentation Method (Optional): Combine all ingredients except baking soda into the bowl with the carrots. Mix thoroughly, then refrigerate the batter overnight. Before baking, add baking soda and stir well.
Baking
  1. Distribute the batter evenly between the two prepared loaf pans.
  2. Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
  3. Remove the loaves from the oven and let them cool on a wire rack. For faster cooling, place the loaves in the freezer while preparing the frosting.
Making the Frosting
  1. In a separate bowl, combine the softened cream cheese and powdered sugar, mixing until smooth.
  2. Gradually add cold heavy whipping cream and vanilla extract to achieve desired consistency.
Finishing Touches
  1. Once the loaves are completely cooled, frost them at room temperature.
  2. Top with chopped pecans if desired, slice, and enjoy!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 3gSodium: 250mgFiber: 1gSugar: 20g

Notes

Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, consider freezing individual slices.

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