Name: Carrot Cake Sourdough Quick Bread
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons cinnamon; ¼ teaspoon allspice; 1 teaspoon baking soda; 2 teaspoons baking powder; ½ teaspoon salt; ¾ cup vegetable oil; 1 cup granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 2 cups finely grated carrots (about 4 medium); ½ cup crushed pineapple (very well drained (8 ounce can)); ½ cup golden raisins (optional); ¾ cup sourdough starter (unfed/ discard is fine); 4 ounces cream cheese (softened); 2 tablespoons butter (softened); 1 cup powdered sugar; ½ teaspoon vanilla extract; Pinch of salt

I love having quick breads on hand. They are great for a breakfast that tastes like dessert. This carrot cake sourdough quick bread comes together with minimal effort. There’s just 15 minutes of prep and no electric mixer required. It’s one of my many sourdough discard recipes that help you use up that jar of discard in your fridge.

Carrot Cake Sourdough Quick Bread

A moist, perfectly spiced carrot bread that comes together quickly – no mixer needed! The cream cheese frosting makes it feel extra special, but it's just as delicious plain with butter. Perfect with afternoon coffee or as an easy breakfast treat. Makes 1 loaf.

Prep Time 15

Cook Time 1 5

Total Time 1 20

Serving Size slices

Equipment

1 9×5 inch loaf pan
Box grater

Ingredients

Bread

2 cups all-purpose flour
2 teaspoons cinnamon
¼ teaspoon allspice
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
¾ cup vegetable oil
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots about 4 medium
½ cup crushed pineapple very well drained (8 ounce can)
½ cup golden raisins optional
¾ cup sourdough starter unfed/ discard is fine

Cream Cheese Frosting (Optional)

4 ounces cream cheese softened
2 tablespoons butter softened
1 cup powdered sugar
½ teaspoon vanilla extract
Pinch of salt

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Instructions

Prepare. Position rack in center of oven and preheat to 350°F. Grease a 9×5 inch loaf pan and or line with parchment paper, leaving overhang on long sides.
Mix dry ingredients. In a medium bowl, whisk together flour, cinnamon, allspice, baking soda, and salt.
Add sugar + wet ingredients. Add sugar and wet ingrerdients in the same bowl. Add eggs one at a time, whisking well after each. Stir in vanilla.
Add carrots, pineapple, sourdough starter, and raisins.. Add carrots, drained pineapple, sourdough starter, and raisins if using. Fold until evenly distributed.
Bake. Pour batter into prepared pan and smooth top. Bake 65-75 minutes until a tester comes out clean and top springs back when lightly pressed.
Cool. Let bread cool in pan for 10 minutes. Using parchment overhang, lift bread out onto cooling rack. Cool completely before frosting.

Optional Frosting

Beat. In a medium bowl, beat softened cream cheese and butter until smooth.
Finish. Add powdered sugar, vanilla, and salt. Beat until creamy. Spread over cooled bread.

Video

Notes

Make sure to drain the pineapple REALLY well – squeeze out as much liquid as you can.
Store unfrosted bread at room temperature for up to 3 days.
Store frosted bread in the refrigerator for up to 5 days.
Freezes beautifully! Wrap well and freeze for up to 3 months.

Unlike other quick breads that can become dry, this stays nice and moist thanks to the starter, pineapple, oil, and carrots.

inside of carrot cake bread with icing on top on wooden board.

And the spice blend is simple and just enough to add some warmth without being overwhelming. Now, I know I said the frosting was optional…but you know it will taste better with it.

Kitchen Wisdom

We all know preshedded anything is not as good, and that’s true for the carrots also. Pre-shredded carrots from the store are often dry and thick, which means they don’t bake as well. Take the extra few minutes to grate fresh carrots – it makes a noticeable difference in moisture and flavor.

Tips for Success

Measure flour correctly. Too much will make your bread dry. Fluff it with a fork, spoon it into your measuring cup, and level off with a knife.

Watch your bake time. Start checking at 60 minutes, but it might take the full 75. It’s done when a toothpick comes out with a few moist crumbs (not wet batter).

Cool completely before frosting. Give it at least 2 hours on a rack, or you’ll end up with melted frosting.

Don’t overmix. Once you add the flour, stir just until combined to avoid a tough texture.

Use the parchment paper. It helps you remove the bread without breaking it since this loaf is quite moist.

Ingredients and Equipment

Sourdough discard: As long as it doesn’t have mold, it’s fine to use even if it hasn’t been fed in days.

Crushed pineapple: Adds moisture and sweetness without making the bread taste like pineapple. Make sure to drain it well.

Vegetable oil: Keeps the bread moist even when refrigerated or frozen, better than butter for this recipe.

9×5 loaf pan: A light-colored aluminum pan gives the most even baking. Dark pans can brown the edges too quickly.

Box grater: Use the fine side for properly sized carrot shreds.

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Make It Your Own

Flour options: Swap up to 1/2 cup of all-purpose with whole wheat flour if you like.
Mix-ins: Try chopped walnuts, pecans, or shredded coconut instead of raisins. If you have kids who won’t eat anything with carrots, try my chocolate chip sourdough quick bread version.
Spice adjustments: Add 1/4 teaspoon of ginger or cardamom for variation, or increase the cinnamon if you prefer.
Frosting alternatives: Try a simple powdered sugar and orange juice glaze, or eat it with butter.
No sourdough starter?: Substitute 3/4 cup of yogurt or sour cream, though you’ll miss the sourdough flavor.

Storage & Serving

Serve with coffee in the afternoon or lightly toasted for breakfast with butter. Serve as a dessert after my crockpot ranch chicken and potatoes. It makes a lovely gift, too.

This bread tastes even better on day two. Store unfrosted bread at room temperature for up to 3 days.
With frosting, refrigerate for up to 5 days, but let it come to room temperature before eating.
You can freeze this bread for up to 3 months. Wrap it well after cooling, and thaw it in the refrigerator overnight.

I hope you enjoy this simple recipe. Good sourdough recipes don’t have to be complicated, and your unfed starter doesn’t have to go to waste.

Carrot Cake Sourdough Quick Bread