Potato Flake Sourdough Carrot Bread
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.
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 5x9-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
-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.
-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.
-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.