Easy Carrot Cake Sourdough Bread

Name: Easy Carrot Cake Sourdough Bread
Prep time: 15 min
Cook time: 30 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 100 g Sourdough Starter; 350 g Water; 40 g Maple Syrup; 500 g Bread Flour; 10 g Salt; 100 g Raisins; 70 g Pecans; 100 g Carrot, shredded; 1 tsp Cinnamon; 1/2 tsp Nutmeg; 1/2 tsp Ginger; 40 g Brown Sugar; 20 g All-Purpose Flour (optional)

Posted on March 27, 2026

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This Carrot Cake Sourdough Bread comes together in about 3.5 hours and utilizes a no-knead method for a easy baking project that your family will love!

Ingredient Breakdown

Here’s what you’ll need to whip up this bread:

100 g Sourdough Starter: Your trusty, bubbling starter is what brings life to this dough and gives it that lovely tang. If you don’t have a starter, you can still make this with store-bought sourdough bread, although it won’t have that authentic depth of flavor.
350 g Water: Make sure it’s at room temperature. The perfect hydration level is key to a pliable dough!
40 g Maple Syrup: Adds a lovely sweetness, but feel free to switch this out for honey if that’s what you’ve got on hand.
500 g Bread Flour: The backbone of this recipe! Bread flour gives structure and that chewy, tender crumb we all adore.
10 g Salt: Always a couple of pinches of salt and pepper, right? Salt here brings out all the flavors in the bread.
100 g Raisins: Go for sultanas if you’re feeling fancy! They add delicious pops of sweetness throughout.
70 g Pecans: You can chop walnuts instead if you prefer a different crunch. Or be a little adventurous and do half and half!
100 g Carrot: Yup! You’ll need raw, shredded or grated carrot to add that moist texture and earthy flavor.
1 tsp Cinnamon: Oh, this spice is going to take your bread from good to AMAZING.
1/2 tsp Nutmeg: Just a hint of nutmeg is crucial for that familiar carrot cake flavor.
1/2 tsp Ginger: Another flavor that rounds out the spiciness and warmth of this loaf.
40 g Brown Sugar: Just a touch more sweetness to complement the carrot, right?
20 g All-Purpose Flour: This is optional but acts as a thickening agent during the shaping process.

Let’s Get Cooking!

Step 1: Pre Mix & Autolyse (About 1 hour)

First things first, grab a glass or ceramic bowl. Weigh out your sourdough starter, water, and maple syrup. Mix them together until the syrup is dissolved, this part is crucial; we want those flavors integrated!

Then add the bread flour and salt, mix everything together with the end of a spatula until you just see the flour incorporated; it’ll be shaggy and a bit sticky. Cover your bowl with cling film or a damp tea towel, and let it sit for around 1 hour.

Step 2: Forming Up Your Dough (About 30 minutes)

Now comes the fun part! Work your way around your bowl, grabbing the dough from the outside and stretching it over itself until it forms a smooth ball, this should take about 20-25 folds.

I usually count them out loud because my kids love it when I make a game of it! Once you’ve got that smooth ball, cover it back up and let it rest for 30 minutes.

Step 3: Stretch & Fold – Creating Structure (About 1.5 hours)

During this stage, it’ll help you create structure and incorporate our delicious add-ins! Add the raisins, chopped pecans, and shredded carrot to your dough during the stretch and fold phase, don’t worry if it tears a little, that’s expected!

Do your first set of stretches with the dough as is, then sprinkle in those goodies on your second or third set. You’ve got around 4 sets of stretch and folds to do with 15 to 30 minutes of rest in between. Just keep it casual!

Step 4: Bulk Ferment (About 1-3 hours)

Once you’re done with your folds, cover it again with cling film or your damp towel and let it bulk ferment at room temperature. With the maple syrup in there, this dough can rise a bit quicker, so keep an eye on it.

While that’s happening, mix together the cinnamon, nutmeg, ginger, brown sugar, and all-purpose flour in a small bowl. Just set that aside until we’re ready to shape our dough!

Step 5: Shaping Your Dough (About 30 minutes)

After your dough has doubled in size, it’s shaping time! Transfer it to a lightly floured surface. Stretch it into a rough rectangle and sprinkle a generous amount of your spice mixture over the dough. It’s visual, so, sprinkle as much as you want!

Fold the top down, sprinkle more spices, fold the sides in, sprinkle again… you get the idea! Now, roll it up like a burrito and pull it towards you for some surface tension. Place your shaped dough into your banneton with the seam side up, and stitch it together if needed.

Step 6: Cold Ferment (Minimum 5 hours)

After shaping, cover it loosely with a plastic bag or a damp tea towel and pop it in the fridge for a minimum of 5 hours. I wouldn’t leave it for more than 12 hours because the carrot can cause a bit of moisture havoc if you do.

Step 7: Preparing to Bake (About 1.5 hours)

Once you’re ready to bake, preheat your oven to 230C/450F and pop your Dutch oven in there to heat. Give it about 1 hour to really get hot inside, this is important for that crispy crust we all love!

Step 8: Baking Your Sourdough (Total 30-45 minutes)

Carefully take your loaf out of the fridge, and onto a piece of baking paper. Gently score your bread with a lame or clean razor blade, it doesn’t have to be fancy, just score it! Remove the hot Dutch oven from the oven and place the bread inside using the baking paper as a handle.

Put the lid back on, and bake for 30 minutes with the lid on at 230C/450F. Then, here’s the trick, remove the lid and lower the heat to 210C/410F. Bake it for another 10-15 minutes until the crust is golden and your kitchen smells insane!

Step 9: Finishing Your Bake

Once finished baking, carefully remove the bread from the Dutch oven as soon as you can. Place it on a wire rack to cool, which is the hardest part, waiting for it to cool before digging in!

If you loved this Carrot Cake Sourdough Bread, be sure to check out my Sourdough Discard Focaccia, my Sourdough Cheese Crackers, or my Crispy Sourdough Cheesy Breadsticks!

Why This Carrot Cake Sourdough Bread Works

Quick & Easy

This recipe comes together in just a few hours and is pretty hands-off!

Comfort Food

Loaded with tons of flavor and that cozy vibe we all crave, you’ll feel good enjoying this with your family.

Customizable

You can switch out the ingredients so easily! Want more spice? Go for it! Prefer chocolate chips? Yes, please!

Make-Ahead Friendly

Perfect for meal prep! You can mix everything up on a Sunday and enjoy all week long.

Budget-Friendly

Uses affordable, everyday ingredients that you likely already have in your pantry!

Serving and Storage Tips

How to Serve This

This bread is a crowd-pleaser, perfect for breakfast or an afternoon snack with cream cheese. You can also jazz it up with a thick slice of butter, a drizzle of honey, or fresh fruit!

Storage

Store it in an airtight container at room temperature for about 3 days for optimal freshness, but let’s be honest, it won’t last that long!

Reheating Instructions

If you have any leftovers (which is a big IF!), I suggest popping it in the toaster for a couple minutes to warm it up and give you that amazing crust!

Freezer Friendly

Absolutely! Wrap it tightly in plastic wrap and then in foil. It can last up to 3 months. Thaw overnight in the fridge before enjoying.

The aroma of this Carrot Cake Sourdough Bread baking in your home makes all those busy moments worth it. Remember, food is not just about nourishment; it’s about bringing people together, creating memories, and finding joy in the simple things in life.

Happy baking! And for more recipes follow us on Pinterest.