Carrot Cake Sourdough Bread

Why you will love this recipe

• Classic carrot cake flavors – Just like my Carrot Cake Sourdough Scones, and Carrot Cake Sourdough Cinnamon Rolls, this sourdough loaf is filled with classic carrot cake flavors reimagined into something new. 
• Flexible timeline – Bake this Carrot Cake Sourdough Bread in just one day, or add it to the fridge for the second rise and bake when you are ready. 
• Easy to customize- You can keep or remove the raisins and nuts based on your preference. The cream cheese chips can also be swapped for white chocolate chips, or omitted entirely.
• No leaking- This loaf has a cinnamon swirl throughout, similar to my Cinnamon Raisin Sourdough Bread, that stays sealed while baking so all the flavor remains inside.

Important Ingredients and Substitutions

• Sourdough starter – An active sourdough starter is one that has been recently fed, has doubled in size, and is bubbly. If you do not have a sourdough starter, you can make one in as little as two weeks with my Easy Sourdough Starter Recipe. 
• Bread flour – Flour with a higher protein content, like bread flour, is ideal for sourdough bread. Sourdough bread is a higher hydration dough so it needs a flour that is efficient at absorbing water, like bread flour is. You can use all-purpose flour, although it’s not ideal. If you substitute with all-purpose flour, reduce the liquid by 25 grams. 
• Carrot juice – Instead of water, this loaf uses carrot juice to infuse the carrot flavor in every bite. You can juice your own carrots or buy no-sugar-added carrot juice from the store. Or if you don’t want to use carrot juice, you can replace it with water.
• Shredded carrots – In addition to the carrot juice, shredded carrots are also used as a mix-in. You can shred your own or use pre-shredded.
• Cream cheese chips – You can find cream cheese chips in the baking aisle at the store. They add a sweet, creamy taste, just like the cream cheese frosting on carrot cake. You can leave out the cream cheese chips if you prefer, or swap them with white chocolate chips. 
• Spices – A mixture of cinnamon, nutmeg, and ginger is swirled in the loaf for a beautiful, warm flavor. 

See the full recipe in the recipe card below.

Instructions to make Carrot Cake Sourdough Bread

1. Feed sourdough starter

About 4 hours before making the loaf, build a levain or feed your sourdough starter at a 1:1:1 ratio (50 grams sourdough starter: 50 grams flour: 50 grams water). Cover and let it rest at 77–80°F until bubbly and doubled in size.

If you don’t have extra starter, add an extra 5–10 grams to each portion (starter, flour, and water) so you have enough to bake with and still keep your starter going.

Skip this step if your starter is already activated and ready to bake with.

Note: If you want to start the loaf in the morning, you can feed your starter a 1:5:5 ratio (15 grams active sourdough starter, 75 grams flour, 75 grams water) the night before and leave for about 10 hours at 72℉.

2. Mix dough

With a danish dough whisk (10% off with link) hands, or large spoon mix together active starter, carrot juice, and salt in a container with straight sides or a medium clear bowl. Add the flour and mix well for about 2 minutes. Cover with a lid or dinner plate so the dough doesn’t dry out and let sit for 30 minutes in a a warm spot. 

For a similar timeline as listed below keep the dough temperature at 75°F.  

3-4. Stretch and folds

Perform 2 sets of stretch and folds with a 30-minute rest in between each set.

To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on top of itself. Repeat this 3 more times, rotating the bowl 90 degrees each time.

Cover and keep the dough warm between each set.

5-10. Laminating mix-ins

After the second set of stretch and folds, let the dough rest for 30 minutes. Then add the mix-ins using the lamination method.

In a small bowl, combine the shredded carrots, pecans, raisins, and cream cheese chips. If you are shredding your own carrots, pat them dry with a paper towel before adding them to the dough.

Turn the dough out onto the counter and gently stretch it into a large rectangle, being careful not to tear it. Sprinkle one-third of the mix-ins over the dough. Fold the ends of the dough toward the middle to enclose the mix-ins.

Add another one-third of the mix-ins, fold the dough toward the center again, then add the remaining mix-ins. Roll the dough up like a log, then use cupped hands to gently shape it into a rough round. Place the dough back into the bowl to continue the first rise.

13-16. Shaping

Prep basket: Lightly flour an 8–10-inch oval proofing basket with all-purpose flour or rice flour. If you don’t have an oval proofing basket, line a loaf pan with a lightly floured tea towel.

Shape dough: Turn the dough out onto an unfloured surface and gently stretch it into a 12 x 9-inch rectangle. Spread half of the filling evenly over the dough. Fold the bottom third of the dough up toward the center. Then fold the top third down so the edges meet in the middle, like folding a letter. Spread the remaining filling over the folded dough. Starting from one short end, roll the dough up somewhat tightly into a log.

Add to basket: Pinch the sides closed to seal, then place the dough seam side up into a proofing basket. Cover.

Sample Baking Schedule

This is based on the dough temperature being at 75°F when on the counter, although timing can vary so make sure to watch the dough, not the clock.

Same day method

Note: If you want to start the loaf in the morning, you can feed your starter a 1:5:5 ratio (15 grams active sourdough starter, 75 grams flour, 75 grams water) the night before and leave it covered for about 10 hours at 70-72℉.

Overnight method

Storage instructions

Store a whole loaf, or a side that can be placed cut side down with only the crust exposed, on the counter up to 2 days with just a tea towel over it. If the inside of the loaf is exposed I store it in a bread box, bread bag or brown paper bag.

Sourdough will not hold its crunch for extended periods of time but can be revived in the oven or toaster. To refresh a loaf preheat the oven to 400°F. Run the loaf quickly under water and then place in the oven for 5-10 minutes until the crust is crispy again.

Sourdough bread also freezes really well. To freeze a loaf, either place the whole or half a loaf into a freezer safe bag. Alternatively, preslice the loaf and place parchment paper in between each slice before placing in a freezer bag.

To thaw, place the loaf on the counter for several hours in the ziplock bag. If you are in a time crunch I’ve used the defrost feature in the microwave to thaw my loaf. Once thawed, use the same refresh instructions as listed above. For individual slices, pulled from the freezer, pop it in the toaster.

How to serve Carrot Cake Sourdough Bread

If you need some ideas on what to eat the carrot cake sourdough bread I have some! This would make incredible french toast or sourdough french toast casserole for Easter morning. You could also use it to make bread pudding. Or serve it by itself with cream cheese.

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Tried this Carrot Cake Sourdough Bread or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!