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Sourdough

Sourdough Carrot Cake Banana Bread

Bake some sourdough carrot cake banana bread this spring or fall! My carrot cake banana bread incorporates shredded carrots & warm spices for the best flavor that perfect for Easter or any fall get together.

Prep: 30 minutes
Cook: 1 hour
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Ferment | Sourdough

Sourdough Carrot Cake Banana Bread

Bake some sourdough carrot cake banana bread this spring or fall! My carrot cake banana bread incorporates shredded carrots & warm spices for the best flavor that perfect for Easter or any fall get together.

Sourdough Carrot Cake

Since this is sourdough banana bread, it doesn’t go straight into the oven after mixing the ingredients. Instead, I let my sourdough carrot cake banana bread rise for two hours. This allows the flavor to develop and allows the sourdough microbes to digest the flour, making the bread easier for us to digest. Since I added shredded carrots to this recipe, the two-hour rise time really adds a nice carroty flavor.

showing how easy it is to glaze a sourdough loaf with just a spoon.

Carrot Cake Banana Bread

I stick to this saying: If I’m making bread, I’m figuring out a way to make it sourdough bread. A lot of our blog readers know that I was gluten-free for about a year. I did an elimination diet to help heal my eczema. When I reintroduced gluten into my diet, I decided I wanted to stick to sourdough. First, sourdough has way more flavor and tastes better than regular bread. Also, sourdough is more nutritious and digestible. Since the dough ferments for a longer period of time, it’s kind of like the microbes in the sourdough starter pre-digest some of the bread for you.

Sourdough Carrot Cake Starter Options

For this recipe, I used our Sprouted Rye Sourdough Starter, but any sourdough starter will do. We also have an Easy Sourdough Starter Recipe with Sourdough Starter Feeding Instructions.

a slice  sourdough carrot cake banana bread with white icing on top on a white plate.

Making Carrot Cake Banana Bread

Most sourdough banana bread and zucchini bread recipes I’ve seen don’t allow for any rise time. Instead, the bread is treated more like a muffin mix with a bit of sourdough starter added, which goes straight into the oven after just combining the ingredients.

I decided to try out my own sourdough baking instincts, and create my own recipe with time for rising. Trust me, letting this bread rise will result in the BEST banana bread you’ve ever had. The flavor is so rich, it’s unbeatable.

How to Make Sourdough Carrot Cake Banana Bread

This recipe is so simple and quick! Basically, you’ll mix all the wet ingredients, then separately mix the dry ingredients. Then, fold the dry ingredients into the wet ingredients. Next, transfer to a loaf pan, let it rise for two hours, then bake. I personally like very moist banana bread, so I usually add an extra 1/2 cup of carrots to this recipe.

For icing the icing I just picked up some of this vegan Simple Mills vanilla icing.

Other Sourdough Recipes to Try

  • Sourdough Banana Bread
  • Blueberry Sourdough Bagels
  • Dutch Oven Sourdough Boule Recipe
a loaf of sourdough carrot cake banana bread with white icing on top.
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Sourdough

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

Simple Sourdough Carrot Cake Banana Bread

Bake some sourdough carrot cake banana bread this spring or fall! My carrot cake banana bread incorporates shredded carrots & warm spices for the best flavor that perfect for Easter or any fall get together.

  • Prep: 30 minutes
  • Cook: 1 hour
  • Total Time: 1 hour 30 minutes

Ingredients

  • 1 Teaspoon Salt (dry)
  • 1 Teaspoon Baking Soda (dry)
  • 2 Cups All-Purpose Flour (dry)
  • 1 Cup Rye Flour (dry)
  • 1 Teaspoon Cinnamon (dry)
  • 1 Teaspoon Nutmeg (dry)
  • 1/4 Cup Rolled Oats (dry)
  • 1 Cup Sourdough Starter (wet)
  • 1/2 Cup Milk (wet)
  • 1 Teaspoon Vanilla (wet)
  • 2 Ripe Bananas, mashed (wet)
  • 1/4 Cup Coconut Oil, Melted (wet)
  • 1/2 Cup Maple Syrup (wet)
  • 1 Cup Carrots, Grated (wet)
  • vanilla icing (topping)

Instructions

  1. Line a loaf pan on all sides with parchment paper. 
  2. In a mixing bowl, combine the dry ingredients. Mix until evenly combined. 
  3. In a separate bowl, combine the wet ingredients. Whisk until the mixture is uniform. 
  4. Pour the wet ingredients into the dry ingredients and fold in gently until evenly combined. Don’t over mix. The mixture will be wet and stretchy.
  5. Transfer the mixture to the parchment paper-lined loaf pan. Using a spatula, spread the mixture into the pan evenly. 
  6. Allow rising at a warm temperature for 2-3 hours. 
  7. Preheat oven to 350 degrees F.
  8. Bake for 1 hour, rotating the pan halfway through.
  9. Allow to cool for one hour, then add icing and slice  

Notes

  • I use a 4.5×8.5 inch loaf pan
  • for milk you can use whole milk or plant-based

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. Kelly
    11|26|2020

    So delicious! Delicately sweet- the vegan cream cheese frosting will top it nicely. I used 1/2 Whole spelt And 1/2 organic white flour and added a few nuts to half of the batch. Also made some muffins on the side because this recipe made more than my loaf pan would fit.

    Reply
  2. Hadley
    07|11|2022

    Truly incredible. Best carrot bread/cake I’ve ever had. I didn’t even add the frosting. Dreaming about making it again.

    Reply
    1. Kaitlynn Fenley
      07|11|2022

      I’m so glad you enjoyed the recipe! Thank you for trying it and leaving a review!

      Reply
      1. Hadley
        07|11|2022

        Update: made it again! (the last review was meant for June 3) you guys…nothing compares. I didn’t have rye this time so I replaced with whole wheat bread flour. And decided to try applesauce in place of oil. It still turned out perfect. I love that it is a true sourdough loaf. The texture is unreal it has some of the chewiness of a traditional sourdough loaf. I’m in love. The crust is incredible too! I love that it’s lightly sweet and more of a bread texture than a cake or banana bread. We slice it, toast it, and eat it was butter. Perfect treat that leaves you feeling good.
        It’s also freezes really well.

        Reply
  3. Missy
    09|08|2022

    Love this recipe. Did u feed your starter first or did you use it straight from the refrig? I’m new to this starter stuff. Thx

    Reply
    1. Kaitlynn Fenley
      09|08|2022

      I use active bubbly starter in this recipe!

      Reply
  4. Danica
    12|11|2023

    If I did want to make these as muffins, do you suggest making any changes to the proportions? I’m so excited to try this!

    Reply
    1. Kimberly
      02|07|2025

      This is a great recipe that exceeded my expectations. I used 1 cup of ww flour and 1 cup of all-purpose instead of the 2 cups of all-purpose. Used agave instead of maple syrup. Plain yogurt instead of milk. Added 1/2 cup of hemp seeds AND used 285 g of discard. It’s amazing!

      Reply
      1. Kaitlynn Fenley
        02|10|2025

        So glad to hear this! Thanks for leaving a review!

        Reply
  5. Sarah
    03|03|2024

    unfortunately, this loaf never baked through. i bumped up the temperature and baked for 30 more minutes and let it cool for an hour, to no avail. i would recommend squeezing out any moisture from the carrots in the future.
    also, i was skeptical about the lack of sugar. it smelled great, but the baked edges just tasted like straight maple syrup. Great idea, but it just fell short of my expectations.

    Reply
    1. Kaitlynn Fenley
      03|04|2024

      Sorry to hear this! This is not a discard recipe, so I hope you used active sourdough starter. Thank you for your feedback, though. I’ll give this recipe a retest to make sure it’s up to standards!

      Reply
  6. Tina
    03|07|2024

    I don’t have rye flour can I just use all unbleached all purpose white flour?

    Reply
    1. Kaitlynn Fenley
      03|10|2024

      I think that will work

      Reply
      1. Tina
        03|12|2024

        I needed up getting dark rye flour and it turned out great. It was a crown pleaser and gone in one day, so I made another loaf the next day. I want to make this again and I’m going to add walnuts and raisins next time 🙂

        Reply
        1. Kaitlynn Fenley
          03|12|2024

          yay!! I’m so glad you enjoyed the recipe!

          Reply
  7. Anonymous
    05|07|2024

    Great recipe! I intended to follow exactly and then got lazy and didn’t feel like dirtying up the food processor for the carrots, so I used an extra banana instead. Delicious banana bread!!

    Reply
  8. Tmax
    05|31|2024

    Is it possible to use discard and let it rose for longer or is the peak starter a must for this recipe? I used all my starter for bread this morning and have some really ripe bananas, so wanted to ask. Thanks!

    Reply
    1. Kaitlynn Fenley
      05|31|2024

      I haven’t tried it with discard. The starter is used for rise in this recipe, so I recommend using an active starter for best results.

      Reply
  9. Stacy
    07|31|2024

    I made this recipe, and we live at 6000ft. altitude in Colorado. Added in some flax seeds, chia, and sunflower seeds. Absolutely phenomenal! Turned out fantastic! I used whole wheat flour in place of the rye flour, this is a top notch recipe! The house smelled amazing, and it does every time I pop a slice into the toaster!
    And the ferment yielded a crumb strong enough to produce a slice that doesn’t crumble in the toaster. Thank you SO much!
    I started my sourdough journey when my wife had one GI diagnosis after another, most recently metaplasia. It’s a life changer. Metaplasia is gone too.

    Reply
  10. Bay Girl
    08|25|2024

    What size loaf pan is needed for this recipe?

    Reply
    1. Kaitlynn Fenley
      08|26|2024

      4.5 x 8.5 inch

      Reply
  11. Katrina
    01|03|2025

    Hi! I will try this tomorrow and can’t wait! Instead of Maple syrup do you think I can substitute with honey? Thanks

    Reply
    1. Kaitlynn Fenley
      01|03|2025

      honey should work great!

      Reply
  12. Deirdre
    04|02|2025

    How much does 1 cup of your sourdough starter weigh? I would think the weight could vary depending on how active is the sourdough starter.
    Recipe looks delicious! Can’t wait to try it. Lots of great recipes here to try! Thank you for sharing your creativity!

    Reply
    1. Kaitlynn Fenley
      04|02|2025

      yes, the weight can vary depending on what flour you use and how bubbly your starter is. But this recipe is quite forgiving, so you can measure it by the cup.

      Reply

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
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I know, I know, I’m making everything with cottage cheese right now. But how can I not? Cottage cheese is one of the most protein-rich fermented foods.

If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

To that I ask: who told y’all you can’t add water to sauerkraut? 

Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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