Sourdough Carrot Cake Loaf

If you love baking with sourdough, this sourdough carrot cake loaf is a delicious way to put your starter to work. Moist and flavorful, this loaf combines tender shredded carrots, warm cinnamon, and a touch of nutmeg with the subtle tang of sourdough. It’s perfect for breakfast, an afternoon snack, or a simple dessert, and it’s easy to make with ingredients you likely have on hand.

Ingredients:

• 2c – 245g flour
• 1/3c – 100g sourdough starter
• 1/4t salt
• 3 eggs
• 1/2c – 108g oil or butter
• 1c – 200g sugar
• 1/2t Baking Soda
• 1c shredded carrots
• 1/2c raisins

Cream Cheese Frosting Ingredients:

• 1 block of cream cheese
• 1 stick of butter
• 1c powdered sugar

How to make Sourdough Carrot Cake Loaf

Add all the ingredients except the baking soda to a mixing bowl and mix until throughly incorporated.

Cover and ferment for 6-8 hours. Place the bowl in the fridge overnight to slow down the fermentation if you aren’t ready to bake it that evening.

The next morning, preheat the oven to 350. Line a loaf pan with wet parchment paper.

Add the baking soda to the batter and whisk it in until it’s incorporated.

Add the batter to the loaf pan and bake for 60 minutes or until a knife comes out clean.

Remove the loaf to a wire rack and cool completely.

While the loaf cools, mix the cream cheese frosting. Once the loaf has cooled, slather on the frosting and serve.

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