Sourdough Discard Carrot Cake Bread
A revamped sourdough discard version of my favorite spiced carrot pecan bread. This loaf is tangy, sweet, and oh-so-good.
Ingredients
- 150 Grams All-Purpose Flour (1 1/2 Cup)
- 161 Grams Brown Sugar (3/4 Cup)
- 4 Grams Baking Powder (1 Teaspoon)
- 2 Grams Baking Soda (1/2 Teaspoon)
- 1.5 Grams Salt (1/4 Teaspoon)
- 5 Grams Ground Cinnamon (2 Teaspoons)
- 1.2 Grams Ground Nutmeg (1/2 Teaspoon)
- 1 Gram Ground Ginger (1/2 Teaspoon)
- 0.2 Grams Ground Cloves (1/8 Teaspoon)
- 226 Grams Sourdough Starter - Fed, Unfed, or Discard (1 Cup)
- 80 Grams Milk (1/4 Cup)
- 80 Grams Vegetable Oil (1/3 Cup)
- 8.4 Grams Vanilla Extract (2 Teaspoons)
- 1 Large Egg
- 137.5 Grams Carrots - Peeled and grated (1 1/4 Cup)
- 55 Grams Pecans, Chopped (1/2 Cup)
Instructions
- Preheat oven to 350° Fahrenheit (176° Celsius).
- In a large mixing bowl, combine dry ingredients: flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves.
- In a smaller mixing bowl, combine wet ingredients: sourdough starter, milk, vanilla extract, and egg.
- Stir the wet ingredients into the dry until just moistened.
- Fold in the carrots and pecans.
- Pour batter into lightly greased 9-inch by 5-inch bread pan.
- Bake for 55 to 60 minutes. Internal temperature should read between 195° and 200° Fahrenheit (90° and 93° Celsius).
- Let bread cool in pan on a wire cooling rack for 10 to 15 minutes. Use a butter knife to loosen the sides from the pan, and turn out on wire cooling rack to finish cooling.
- Drizzle with Cream Cheese Frosting and enjoy.
Notes
Be sure to bring your ingredients to room temperature before using them.
Dab away excess moisture from the grated carrots before folding them into the batter.
Let bread cool completely before frosting.