Carrot Cake Sourdough Loaf
This carrot cake sourdough loaf is everything you love about a classic carrot cake, baked into a soft, flavorful loaf of sourdough bread. It’s lightly sweet, perfectly spiced, and filled with fresh carrots that bring just the right amount of moisture and texture. Whether you’re baking for a spring gathering, a cozy weekend at home, or a special brunch, this loaf feels both impressive and approachable.
If you’ve ever wanted to take your sourdough baking to the next level without making it complicated, this is the recipe to try. It’s simple, beautiful, and guaranteed to get that “wow, you made that?” reaction. Serve it with a swipe of cream cheese or enjoy it on its own—it’s the kind of bake that brings people together around the table.
💛 Why You’ll Love This Loaf
- Soft, tender crumb with classic sourdough texture
- Warm, cozy carrot cake flavor
- Slightly sweet but still bread—not dessert
- Perfect for brunch, gifting, or spring baking
🌿 Tips for Success
- Squeeze carrots well → too much moisture can weaken structure
- Add-ins = gentle handling → avoid tearing the dough
- Expect a slightly denser crumb → totally normal with inclusions
- Fermentation may be slightly slower due to added sugar
🍞 How to Serve
- Toasted with cream cheese
- With butter and a drizzle of honey
- Alongside coffee for a slow morning
- As part of a spring brunch spread
🛒 Ingredients
Dough:
- 100g active sourdough starter (bubbly and ready)
- 350g warm water
- 500g bread flour
- 10g salt
Carrot Cake Add-Ins:
- 1 cup finely grated carrots (squeezed dry)
- 1 tsp cinnamon
- ½ tsp ginger
- ½ cup raisins or chopped walnuts (optional)
- dollops of softened cream cheese (optonal)
🥕 How to Store Carrot Cake Sourdough Loaf
🏡 At Room Temperature (Best for 1–2 Days)
- Let the loaf cool completely
- Store cut-side down on a cutting board or in a bread bag / loosely wrapped in a towel
- Keep on the counter, away from heat
This keeps the crust nice and the inside soft without trapping moisture.
🧊 In the Refrigerator (Up to 4–5 Days)
Because of the fresh carrots, this loaf has more moisture than a traditional sourdough.
- Wrap in an airtight container or bag
- Store in the fridge to prevent spoilage
👉 Just know: refrigeration will firm up the texture a bit—
toast slices to bring it right back to life
❄️ Freezing (Best for Longer Storage)
- Slice the loaf first
- Wrap slices individually or store in a freezer bag
- Freeze up to 2–3 months
To serve:
- Toast straight from frozen
- Or let thaw at room temp
🧁 If Stuffed with Cream Cheese
- Store in the fridge in an airtight container
- Best enjoyed within 3–4 days
Carrot Cake Sourdough Loaf
Courtney Moody
8
3 hours 30 minutes
55 minutes
370
American
Brunch
This unique sourdough loaf is simple, approachable, and perfect whether you’re baking for your family, serving it at brunch, or just wanting something a little different from your everyday sourdough! It’s one of those recipes that feels special without being complicated, and those are always the best ones.
If you want to show up to the brunch and make everyone say "wow! you made that?" this is the loaf for you :)
Ingredients
100 grams sourdough starter, room temperature
350 grams filtered water, room temperature
500 grams all-purpose flour
2 tsp ground cinnamon
1/2 cup raisins
1/2 cup shredded carrots, freshly grated
10 grams salt
8 oz softened cream cheese (optional)
Directions
In the afternoon, feed your starter. The next morning, assemble your dough.
In a large mixing bowl, combine 100 grams of active, bubbly sourdough starter and 350 grams of filtered water. Mix until the starter is dissolved.
Add in your flour and salt, and mix until a shaggy dough forms. Cover and let rest for 45 minutes.
After resting, perform your first set of stretch and folds by pulling one side of the dough up and over the middle, rotating your bowl and repeating until a semi-smooth dough forms. Cover and let rest for another 45 minutes.
Perform 2 - 4 more stretch and folds the same way. On your last set of stretch and folds, add your carrots and raisins to the bowl and fold them in until the ingredients are evenly dispersed.
Cover and let rest on your counter for 6 - 8 hours.
In the evening, when your dough is airy and has doubled in size, turn it over onto a clean workspace. Gently stretch the dough into a small rectangle.
Add your dollops of cream cheese evenly throughout the top of the dough and sprinkle over your cinnamon. Fold your dough over into the middle like an envelope and roll into your desired shape (oval or circle) whatever shape your banneton is.
Place in the fridge to rest overnight. Or, 2 - 3 days.
When you are ready to bake, preheat your oven to 450°F (232°C) and place a Dutch oven (with its lid) inside to heat up for about 30 minutes.
Turn your dough from the fridge over onto a piece of parchment paper and score the top with a sharp knife or razor.
Remove the hot Dutch oven and carefully place your dough inside and replace the lid.
Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 22 minutes, or until the loaf is deeply golden and sounds hollow when tapped on the bottom (internal temperature should reach 200°F or 93°C).
Remove the loaf from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.
Serve with extra cream cheese and a drizzle of honey!
