Something about this time of year with the warmer weather, flowers pushing their way out of the ground and birds singing in the trees makes me want to pull out my pans and whip up a loaf of quick bread. I have some delicious recipes on my site; this sourdough zucchini bread, gingerbread snack cake and this delicious applesauce bread, not to mention some favorite muffin recipes. But springtime and Easter season have me eyeing carrots and dreaming about a nice slice of this delicious carrot cake bread with sourdough discard. Last year I made these carrot cake muffins for our Easter dessert. This year, I decided to mix in some of my sourdough discard to make a loaf of carrot cake bread and let me tell you, it is delicious!
Shredding the Carrots
For the best texture and flavor, avoid using pre-shredded carrots from the store when making this delicious carrot cake bread with sourdough discard. Instead, use traditional, large carrots or baby carrots, and shred them yourself using a food processor or cheese grater. The fresh carrots will melt into the bread and add pops of orange and delicious flavor. Don’t settle for crunchy, pre-shredded carrots that won’t blend as well. That little bit of extra work is definitely worth it.
Sourdough Discard in this Carrot Cake Bread
Not all sourdough discard is created equal. Some discard might have been sitting around in your fridge for a week or two and some is only a day or two old. I prefer to use a “young” discard because it isn’t quite as strong as an older discard. I like a light sourdough flavor instead of a strong flavor in my carrot bread. You can use what you prefer. I typically use a 100% hydration sourdough discard–equal weights of water and flour mixed with the starter. If your discard is maintained at a different hydration you may need a splash of milk for a thicker discard or a little extra flour for a thinner discard.
Mixing Delicious Carrot Cake Bread with Sourdough Discard
Don’t let the long list of ingredients scare you off. This bread is super quick and will come together in just a few minutes. The hardest part is shredding up the carrots (and that isn’t very hard). Whisk together the dry ingredients in a bowl with the spices. Add the carrots and mix until the carrots are lightly floured. To a liquid measuring cup (affiliate link…I use it almost daily and it’s my favorite), mix together the sourdough discard, vegetable oil, yogurt, eggs and vanilla extract. Slowly add the liquid ingredients to the dry ingredients and mix until just combined.
Baking Tips
One of my favorite tips when baking quick breads is to keep the heat high for the first few minutes of baking and then reduce the temperature. This activates the rising agents and gives the bread a nicely domed top. I also like using a 9 by 5 pan (affiliate link) for this bread, though it would probably work in an 8.5 by 4.5 pan too (just be careful not to overfill it).
Cream Cheese Icing
This delicious carrot cake bread with sourdough discard is amazing without any cream cheese icing, and you can definitely serve it that way. However, I love cream cheese icing that just gives a hint of cream cheese but isn’t overpoweringly “cream cheesy.” This icing fits the bill. It is rich, buttery and has just a hint of cream cheese flavor that pairs beautifully with the carrots and spices in this loaf. If you’re looking for a little extra luxurious taste, whip up this cream cheese icing and top the bread with it. The carrot bread with the icing puts this recipe dangerously into the “yearly family tradition” category. It is that good.
Looking for More Delicious Sourdough Discard Recipes?
Delicious Carrot Cake Bread with Sourdough Discard would make the perfect addition to your Easter spread. We also love it for a spring dessert or an afternoon snack. It looks delicious, tastes divine and is just all around a yummy bake. I hope you love it as much as we do!
Frequently Asked Questions
How do I store leftover carrot cake bread with sourdough discard?
Slice the loaf and stick the slices in an airtight container or ziplock bag. Freeze for up to 3 months.
Can I make this into muffins instead of bread?
Yes, you can. Bake for 6 minutes at 425 degrees (make sure your oven is preheated before putting your muffins in). After six minutes, lower the temperature to 350 degrees and continue baking for 10 minutes. Your muffins are ready when they’ve formed a beautiful domed top and a toothpick inserted comes out clean.
Do you have a recipe without sourdough discard?
Try these carrot cake muffins. They are a family favorite and don’t have sourdough discard.
Delicious Carrot Cake Bread with Sourdough Discard
Ingredients
Carrot Cake Loaf
- 1 1/2 cups carrots, shredded see recipe note, about 165 grams
- 1 1/2 cups all purpose flour about 200 grams
- 1 cup brown sugar, packed about 205 grams
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 cup sourdough discard see recipe note, about 130 grams
- 1/3 cup vegetable oil any neutral flavored oil works, about 65 grams
- 5 Tablespoons plain yogurt sour cream can be substituted in a pinch, about 80 grams
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup chopped nuts or dried fruit optional
Cream Cheese Topping
- 4 Tablespoons unsalted butter softened, about 56 grams
- 1 oz cream cheese softened, about 28 grams
- 1 cup powdered sugar about 130 grams
- 1-2 Tablespoons heavy cream as needed, about 15 grams
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
Carrot Cake Loaf
- Preheat oven to 425 degrees.
- Shred the carrots in a food processor (affiliate link) or grate them on a box grater. Set aside.
- To a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Add the shredded carrots and mix with a spoon to combine.
- To a large measuring cup (affiliate link and my favorite), whisk together the liquid ingredients: sourdough discard, vegetable oil, plain yogurt, eggs and vanilla extract.
- Pour the liquid mixture on top of the flour/carrot mixture and gently stir to combine. Add 3/4 cup chopped fruit, nuts or a combination of both if desired.
- Line a 9 by 5 loaf pan with parchment paper or use a good quality non-stick loaf pan (affiliate link).
- Spread the carrot cake loaf batter into the prepared pan. Bake for 10 minutes at 425 degrees. Then reduce the temperature to 350 degrees and continue baking for 45-50 minutes. Insert a toothpick or sharp knife in the center to check for doneness. If it comes out "clean" with no crumbs, it is ready. If it comes out wet, let it bake for another few minutes and check again.
- While the loaf cools, prepare the cream cheese topping.
Cream Cheese Topping
- To a small bowl, whip the unsalted butter and cream cheese together until light and fluffy. Add the powdered sugar and a tablespoon of heavy cream. Whip together. Add the vanilla extract and a pinch of salt. Continue whipping until light and fluffy. Add a little more heavy cream as needed if the topping is too thick.
- Spread the cream cheese topping on the cooled loaf and enjoy!
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