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Sourdough Carrot Cake Loaf

A delicious loaf of spiced, carrot-flavored quick bread made with sourdough discard and perfect for any carrot-cake lovers. The creamy topping adds a delicious sweetness to this moist carrot cake loaf.
Prep Time 15 mins
Cook Time 55 mins
Course Bread, Dessert, Snack
Cuisine American
Servings 1 9 by 5 loaf

Ingredients
  

Carrot Cake Loaf

  • 1 1/2 cups carrots, shredded see recipe note
  • 1 1/2 cups all purpose flour
  • 1 cup brown sugar
  • 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
  • 1/3 cup vegetable oil any neutral flavored oil works
  • 5 Tablespoons plain yogurt sour cream can be substituted in a pinch
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped nuts or dried fruit optional

Cream Cheese Topping

  • 4 Tablespoons unsalted butter softened
  • 1 oz cream cheese softened
  • 1 cup powdered sugar
  • 1-2 Tablespoons heavy cream as needed
  • 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: 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!

Notes

Carrots: The best carrots for this recipe are traditional, large and long carrots. Peel and grate them (or use a food processor) for best results. You can also use baby carrots. I do not recommend pre-shredded carrots which you can buy at the grocery store. They do not hold the moisture needed for this recipe and don't melt into the loaf as well.
Sourdough Discard: I prefer to use fresh sourdough discard (or even young sourdough starter) in this recipe. I find it doesn't give an overpowering "sour" aftertaste to the finished loaf. If you want more sour flavor, use discard that has been sitting longer in your fridge.
Keyword beginner sourdough, carrot cake, carrot cake loaf, quick bread, sourdough discard