This Potato Flake Sourdough Carrot Bread is soft, spiced, and lightly sweet—like a cozy, wholesome version of carrot cake in a loaf! It has a moist crumb, warm cinnamon notes, and an optional cream cheese frosting that takes it to the next level. Whether you’re baking for brunch, snack time, or a special breakfast treat, this recipe is a winner. If you love the flavors of carrot cake, you are sure to love this Carrot Bread recipe.
The recipe includes a long ferment for deeper flavor and improved digestibility, but you can also make it as a quick bread if you’re short on time. It’s a delicious way to use either active or discard potato flake sourdough starter.
Quick Tip: This bread can be made without fermenting—just mix and bake! However, without the 8–12 hour ferment, it won’t have the same gut-friendly benefits or depth of flavor that sourdough fermentation brings. Both methods are delicious, but the overnight ferment is worth it if you have the time.
Using a potato flake starter:
If you’re new to potato flake sourdough, this is an easy recipe to start with, especially if you have a potato flake sourdough starter on hand. If you don’t have a starter, don’t let that stop you.
Even if it is your first time even hearing about this type of starter, it is super easy to make! Learn how to make your own potato flake starter and get baking in no time. All you need is potato flakes (aka instant mashed potatoes), sugar, warm water, and active dry yeast to get it started!
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Tools Needed
- Two bowls, Medium and Large Bowl: To combine your ingredients before and after the bulk ferment.
- Measuring Cups and Spoons: To ensure accurate ingredient measurements.
- 5×9 Loaf Pan: A standard size loaf pan for baking your carrot bread.
- Fine Mesh Strainer or Sifter: To sift the dry ingredients into your batter and avoid clumps.
- Grater: For finely shredding the carrots to incorporate into the batter.
- Parchment Paper: For lining your loaf pan to make for easy removal of the bread after baking. (Alternatively, you can grease the pan well.)
- Hand Mixer (Optional): For mixing the cream cheese icing to a smooth consistency.
- Wire Cooling Rack: To cool the bread evenly after it’s removed from the pan.
Ingredients
For the Bulk Ferment:
- 2 cups all-purpose flour (240 grams)
- 1 cup brown sugar (220 grams)
- 2 eggs (room temperature)
- ½ cup melted coconut oil (not hot)
- ½ cup potato flake starter (active or discard)
- ⅓ cup plain yogurt (80 grams) (room temperature)
Add After the Bulk Ferment:
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 ½ cups finely shredded carrots (use the small side of a grater)
- Optional: ¾ cup chopped walnuts
Optional Cinnamon Cream Cheese Icing:
- 4 ounces full-fat cream cheese (softened to room temperature)
- 2 tablespoons butter (salted is fine; if using unsalted, add a pinch of salt)
- 1 cup confectioners’ sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 2 tablespoons chopped walnuts for topping
Potato Flake Sourdough Carrot Bread Instructions
Mix the Bulk Ferment
In a medium mixing bowl combine the flour and brown sugar with a whisk to break up any clumps in the brown sugar.
In the large mixing bowl, combine the room-temperature eggs, coconut oil , potato flake starter (active or discard), and plain yogurt.
Add the dry ingredient to the wet ingredients in the large bowl.
I love to make my own yogurt because it is so much more affordable, especially when I’m using it for baking! You can learn how I like to make my yogurt in the instant pot
Tip: Coconut oil should be fully melted but not hot, or it can kill your starter and scramble the eggs.
Stir until everything is evenly mixed. Scraping down the sides of the bowl to make sure it is all mixed well. Cover the bowl with plastic wrap or beeswax wrap and let it ferment in a warm place for 8–12 hours. Overnight on the kitchen counter works perfectly.
Need it sooner?You can absolutely bake this carrot bread without fermenting the batter. Just mix the ingredients and move on to the next step—adding your dry ingredients and baking it right away.However, keep in mind that skipping the ferment means your loaf won’t have the same depth of flavor or gut-friendly benefits. The overnight rest allows the flour to break down, making the bread easier to digest and adding that extra richness and complexity that sourdough lovers enjoy.So if you’ve got the time, the ferment is worth it—but the quick version still makes a delicious loaf in a pinch.
Preheat & Prepare
After the fermentation time is up—or if you’re baking immediately—preheat your oven to 350°F (175°C). Line a 5×9-inch loaf pan with parchment paper for easy removal. If you’re not using parchment, grease the pan generously.
Add Remaining Ingredients
Use a fine mesh strainer to sift in the salt, baking soda, baking powder, cinnamon, and nutmeg to avoid clumps. Mix just until incorporated.
Add the vanilla extract, finely shredded carrots, and chopped walnuts (if using), and stir until evenly distributed.
Use a silicone spatula to scrape the sides and bottom of the bowl, ensuring that everything is well combined.
Flavor Note: This bread has a flavor that’s very similar to a traditional carrot cake—warm spices, moist texture, and a hint of sweetness—all wrapped in a naturally fermented loaf! Adjust the spices to fit your preference of flavors.
Bake
Pour the batter into your prepared loaf pan and smooth out the top. Bake for 55–65 minutes, loosely tenting with foil halfway through to prevent over-browning on top. Begin checking for doneness at 50 minutes—a toothpick inserted should come out mostly clean, with only a few crumbs.
Cool and Frost
Allow the loaf to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
If you’re making the optional cinnamon cream cheese icing, mix the softened cream cheese and butter with a hand mixer until smooth. Add the powdered sugar, vanilla, and cinnamon, and continue mixing until fully combined. Once the loaf is cool, spread the icing on top and sprinkle with chopped walnuts.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can also freeze it for longer freshness by wrapping the slices individually for a grab-and-go treat later.
Tips & Tricks for Perfect Potato Flake Sourdough Carrot Bread:
- Don’t stress over having an active sourdough starter! This recipe is a perfect one to add to your potato flake sourdough discard recipes! Discard or active will product great results!
- If you’re new to potato flake sourdough bread baking, this is a great beginner recipe to make as a first time baker. The process is simple, and you’ll get to experience the magic of wild yeasts fermenting your dough.
- The icing is optional but adds a wonderful sweetness. Delicious either way!
- This bread can also be frozen for longer storage. For freezer storage, wrap the bread tightly in plastic wrap and store it in a plastic bag. It’s best to freeze prior to icing.
- Why add additional leavening agent? When making this recipe and baking right away you will need the leavening agents to make your bread rise. If you are fermenting, you may not need it, but I always add just to be on the safe side and prevent myself from wasting ingredients if I don’t get the rise I was hoping for.
Why Make Potato Flake Sourdough Carrot Bread?
This bread is a perfect example of how you can take a classic dessert like carrot cake and turn it into a more wholesome, yet equally delicious, bread. The use of sourdough discard or active starter gives the bread a depth of flavor you won’t find in typical carrot bread recipes. Plus, using potato flakes in your starter adds a unique twist, that traditional starters don’t have.
By allowing the dough to ferment, you’re not only developing complex flavors but also improving the health benefits of the bread. It will be easier to digest than a regular quick bread or cake, thanks to the fermentation process and the natural wild yeasts from your starter.
This recipe is also highly adaptable. You can try different customizations. Try adding maple syrup instead of brown sugar or using bread flour for an even heartier texture. Substitute pecan instead of walnuts. Each time, you’ll get a slightly different loaf with a unique, deep flavor.
Next time you’re looking for a delicious and moist cake or a perfect loaf of sourdough bread, try this combination of the two-Potato Flake Sourdough Carrot Bread. You’ll be glad you did!
If you are a fan of “quick bread” recipes you will love trying out these other potato flake sourdough recipes- banana bread, pumpkin bread, and zucchini bread!
Whether you use active starter for a boost in fermentation or sourdough discard for convenience, this Potato Flake Sourdough Carrot Bread is a cozy and flavorful way to use your starter. It’s reminiscent of carrot cake, but in a rustic, sliceable form that’s perfect for breakfast or afternoon tea. The long ferment adds incredible texture and digestibility, but even the quick version is sure to be a hit with your family.
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Pin this recipe for later so you can come back to it when you’re craving a slice of this delicious sourdough carrot cake-inspired bread!
Potato Flake Sourdough Carrot Bread
Equipment
- Two bowls Medium and Large Bowl: To combine your ingredients before and after the bulk ferment.
- measuring cups and spoons To ensure accurate ingredient measurements.
- 5×9 Loaf Pan A standard size loaf pan for baking your carrot bread.
- Fine Mesh Strainer or Sifter To sift the dry ingredients into your batter and avoid clumps.
- Grater: For finely shredding the carrots to incorporate into the batter.
- Parchment Paper For lining your loaf pan to make for easy removal of the bread after baking. (Alternatively, you can grease the pan well.)
- Hand Mixer (Optional): For mixing the cream cheese icing to a smooth consistency.
- Wire Cooling Rack To cool the bread evenly after it’s removed from the pan.
Ingredients
For the Bulk Ferment:
- 2 cups all-purpose flour 240 grams
- 1 cup brown sugar 220 grams
- 2 eggs room temperature
- ½ cup melted coconut oil not hot
- ½ cup potato flake starter active or discard
- ⅓ cup plain yogurt 80 grams (room temperature)
Add After the Bulk Ferment:
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 ½ cups finely shredded carrots use the small side of a grater
- 3/4 cup chopped walnuts Optional
Optional Cinnamon Cream Cheese Icing:
- 4 ounces full-fat cream cheese softened to room temperature
- 2 tablespoons butter salted is fine; if using unsalted, add a pinch of salt
- 1 cup confectioners’ sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 2 tablespoons chopped walnuts for topping
Instructions
Mix the Bulk Ferment
- In a medium mixing bowl combine the flour and brown sugar with a whisk to break up any clumps in the brown sugar.
- In the large mixing bowl, combine the room-temperature eggs, coconut oil , potato flake starter (active or discard), and plain yogurt.
- Add the dry ingredient to the wet ingredients in the large bowl.
- Stir until everything is evenly mixed. Scraping down the sides of the bowl to make sure it is all mixed well. Cover the bowl with plastic wrap or beeswax wrap and let it ferment in a warm place for 8–12 hours. Overnight on the kitchen counter works perfectly.
Preheat & Prepare
- After the fermentation time is up—or if you’re baking immediately—preheat your oven to 350°F (175°C). Line a 5×9-inch loaf pan with parchment paper for easy removal. If you’re not using parchment, grease the pan generously.
Add Remaining Ingredients
- Use a fine mesh strainer to sift in the salt, baking soda, baking powder, cinnamon, and nutmeg to avoid clumps. Mix just until incorporated.
- Add the vanilla extract, finely shredded carrots, and chopped walnuts (if using), and stir until evenly distributed.
- Use a silicone spatula to scrape the sides and bottom of the bowl, ensuring that everything is well combined.
Bake
- Pour the batter into your prepared loaf pan and smooth out the top. Bake for 55–65 minutes, loosely tenting with foil halfway through to prevent over-browning on top. Begin checking for doneness at 50 minutes—a toothpick inserted should come out mostly clean, with only a few crumbs.
Cool and Frost
- Allow the loaf to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
- If you’re making the optional cinnamon cream cheese icing, mix the softened cream cheese and butter with a hand mixer until smooth. Add the powdered sugar, vanilla, and cinnamon, and continue mixing until fully combined. Once the loaf is cool, spread the icing on top and sprinkle with chopped walnuts.
Notes
-Coconut oil should be fully melted but not hot, or it can kill your starter and scramble the eggs.
-Need it sooner?You can absolutely bake this carrot bread without fermenting the batter. Just mix the ingredients and move on to the next step—adding your dry ingredients and baking it right away.However, keep in mind that skipping the ferment means your loaf won’t have the same depth of flavor or gut-friendly benefits. The overnight rest allows the flour to break down, making the bread easier to digest and adding that extra richness and complexity that sourdough lovers enjoy.So if you’ve got the time, the ferment is worth it—but the quick version still makes a delicious loaf in a pinch.
Can I use sour cream instead of yogurt?
yes!
Very good