Carrot Cake Sourdough Bread (Printable)

Tangy sourdough meets sweet spiced carrot cake in this fusion loaf with cinnamon, nutmeg, raisins, and walnuts.

# What You'll Need:

→ Sourdough Starter

01 - 1/2 cup active sourdough starter (100% hydration)

→ Dough

02 - 2 3/4 cups bread flour
03 - 1/2 cup whole wheat flour
04 - 2 cups grated carrots (about 2 medium carrots)
05 - 1/3 cup packed brown sugar
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/2 teaspoon ground ginger
09 - 2 teaspoons fine salt
10 - 3/4 cup lukewarm water
11 - 1/2 cup raisins (optional)
12 - 1/3 cup chopped walnuts or pecans (optional)

→ Add-ins / Topping

13 - 1/3 cup rolled oats (for topping, optional)
14 - 1 tablespoon sunflower seeds (for topping, optional)

# How to Make It:

01 - In a large mixing bowl, combine the sourdough starter, water, and brown sugar. Stir until the sugar has completely dissolved.
02 - Add bread flour, whole wheat flour, cinnamon, nutmeg, ginger, and salt to the bowl. Mix until a sticky, shaggy dough forms.
03 - Fold in the grated carrots, raisins, and nuts until evenly distributed throughout the dough.
04 - Knead the dough gently for 3-4 minutes by hand or with a dough hook attachment until just combined. Avoid overworking.
05 - Cover the bowl with a clean towel and let the dough rest for 30 minutes to allow flour hydration.
06 - Perform 3-4 sets of stretch and folds every 30 minutes over the next 2 hours to develop gluten structure.
07 - Cover and let the dough rise at room temperature for 4-6 hours until doubled in size.
08 - Shape the dough into a boule or batard, then place in a parchment-lined banneton or bowl for proofing.
09 - Cover and refrigerate overnight for 8-10 hours to develop flavor through slow fermentation.
10 - Preheat the oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
11 - Turn the dough onto parchment paper, sprinkle with oats and seeds if desired, and score the top with a sharp knife.
12 - Carefully transfer the dough into the preheated Dutch oven. Bake covered for 25 minutes to create steam.
13 - Uncover and bake for an additional 20 minutes until golden brown with a crispy crust.
14 - Transfer to a wire rack and cool completely before slicing to prevent gumminess.

# Expert Advice:

01 -
  • The tangy sourdough backbone balances the sweet-spiced carrot cake flavors in ways you would not expect until you take that first bite
  • It transforms breakfast from routine into something that feels like a treat while still being wholesome enough to justify at eight in the morning
02 -
  • Skip the raisins or swap them for chopped dried apricots if you want less sweetness but keep the nuts for texture
  • The overnight fridge proof is not optional because it develops flavor and makes scoring the dough so much easier
03 -
  • If your dough feels too stiff during stretch and folds, wet your hands before handling it
  • A lame or fresh razor blade gives much cleaner scores than a kitchen knife

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