Go Back Email Link
–+ servings
Print Recipe

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 Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Breakfast
Keyword: carrot cake sourdough quick bread, Spring
Servings: 10 slices
Calories: 499kcal
Author: Katie

Equipment

  • 1 9x5 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

Instructions

  • Prepare. Position rack in center of oven and preheat to 350°F. Grease a 9x5 inch loaf pan and or line with parchment paper, leaving overhang on long sides.
    greased 9x5 inch loaf pan.
  • Mix dry ingredients. In a medium bowl, whisk together flour, cinnamon, allspice, baking soda, and salt.
    dry ingredients mixed together in bowl.
  • 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.

Nutrition

Calories: 499kcal | Carbohydrates: 66g | Protein: 6g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 403mg | Potassium: 216mg | Fiber: 2g | Sugar: 40g | Vitamin A: 4578IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 2mg