Carrot Cake Sourdough Bread
Spending time in the kitchen with my grandma was always a cherished experience, full of affection, music, and lively dancing. This Easter, I brought back those memories by baking a dish inspired by her Southern Carrot Cake. My grandma enjoyed putting her own twist on classic recipes, and this bread is my method of merging the old with the new, resulting in a unique holiday bread that is subtly sweet and mildly savory.
Tips from GG's Kitchen
Use freshly grated carrots for the best texture and moisture. Pre-shredded carrots tend to be dry.
Add nuts and dried fruit sparingly. They add texture and sweetness but can weigh down the dough if overused. We keep our nuts in the freezer.
Store the bread wrapped in a clean kitchen towel to keep the crust crisp but the inside moist.
If you try this recipe, consider inviting a loved one to bake with you. Sharing the process makes the final product even sweeter.
1
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. 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.
Notes
1
Preheat oven to 425ºF and line a 9 by 5 loaf pan with parchment paper.
2
To a small bowl whisk together the liquid ingredients: sourdough discard, melted coconut oil, plain yogurt, eggs and vanilla extract until combined. Set aside.
Note: If your sourdough discard is cold, bring it to room temperature when you drizzle in the melted coconut oil so it combines together well.
3
Shred the carrots in a food processor or grate them on a box grater. Set aside.
4
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 and disperse the carrots throughout the flour
5
Pour the liquid mixture on top of the flour/carrot mixture and gently fold to combine. Add 3/4 cup chopped fruit, nuts or a combination of both if desired.
6
Spread the carrot cake loaf batter into the prepared pan. Bake for 10 minutes at 425ºF. Then reduce the temperature to 350ºF and continue baking for 40-50 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.
7
While the loaf cools, prepare the cream cheese topping
8
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.
9
Spread the cream cheese topping on the cooled loaf and enjoy!
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Sourdough Carrot Cake Loaf
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Servings :
14
Calories:
Prep Time
20 min
Cooking Time
50 min
.
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Total Time
1 hour 30 min
Made for a family gathering! Everyone loved it