How to Make Carrot Cake Sourdough Focaccia
Craving a unique twist on classic sourdough? This Carrot Cake Sourdough Focaccia combines the rich, spiced flavors of carrot cake with the airy, chewy texture of sourdough focaccia for a sweet-meets-savory delight.
Perfect for brunch, dessert, or an afternoon treat, this naturally fermented bread is lightly sweetened with carrots, warm spices, and a touch of honey.
Follow this step-by-step guide to learn how to make beautifully golden, soft, and flavorful sourdough focaccia with a hint of carrot cake magic!
Carrot Cake Sourdough Focaccia Recipe Tutorial
What Makes Carrot Cake Sourdough Focaccia a Unique Twist on a Classic?
If you love the warm, spiced flavors of carrot cake but also crave the chewy, airy texture of sourdough focaccia, this recipe is for you! Carrot Cake Sourdough Focaccia is a creative fusion that brings the best of both worlds together.
The tangy depth of sourdough enhances the natural sweetness of carrots, cinnamon, and honey, creating a perfectly balanced flavor. Plus, the fermentation process gives this focaccia a light, airy crumb that’s soft yet satisfyingly chewy.
Is This Focaccia Sweet or Savory? The Perfect Flavor Balance
One of the best things about this recipe is how it walks the line between sweet and savory. The sourdough base adds a mild tang, while the honey, warm spices, and shredded carrots bring in just the right amount of natural sweetness.
It’s not as sugary as a traditional cake, but it has a comforting, slightly sweet flavor that pairs beautifully with a drizzle of cream cheese frosting. The result? A soft, fluffy bread with a hint of spice and crunch from the nuts, making every bite irresistible.
When Should You Eat Carrot Cake Sourdough Focaccia?
The beauty of this recipe is its versatility—you can enjoy it anytime! It makes a delicious breakfast with a cup of coffee or tea, offering a satisfying start to your day. As an afternoon snack, it’s a great alternative to sugary pastries, giving you a natural energy boost.
And for dessert, a warm slice with a generous spread of cream cheese frosting feels like a cozy, homemade treat. Whether you serve it fresh out of the oven or toasted the next day, this focaccia is sure to be a favorite.
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Why You’ll Love This Recipe
Why Does Sourdough Tang Work So Well with Warm Spices?
Sourdough’s natural tang brings out the best in warm spices like cinnamon and nutmeg, making this focaccia a flavor-packed experience. The mild acidity from the fermentation process balances the sweetness of honey and carrots, preventing it from being overly sugary.
Instead, you get a deep, rich taste with a cozy, spiced aroma that fills your kitchen as it bakes. Every bite is a perfect mix of slightly tangy, warmly spiced, and subtly sweet goodness.
Is Naturally Fermented Focaccia Easier to Digest?
Yes! One of the biggest benefits of using sourdough in this recipe is that it’s naturally fermented, making it much easier on your stomach than traditional yeasted bread. The long fermentation process breaks down gluten and phytic acid, which can sometimes cause digestive discomfort.
Plus, this slow rise develops complex flavors, giving the focaccia a deep, slightly nutty taste that you just can’t get from quick-rise doughs.
Does Carrot Cake Sourdough Focaccia Taste More Sweet or Savory?
It’s the perfect balance of both! Unlike a traditional carrot cake that’s loaded with sugar, this focaccia has just a touch of natural sweetness from honey and carrots. At the same time, the sourdough base and warm spices add a subtle savory depth.
The result? A bread that’s sweet enough to satisfy a craving but not so sugary that it feels like dessert—making it great for breakfast, snacking, or even pairing with a meal.
What Makes the Cream Cheese Frosting So Irresistible?
A lightly sweet, tangy cream cheese frosting takes this focaccia to the next level! Instead of being thick and overpowering like traditional cake frosting, this version is smooth, creamy, and just sweet enough to complement the flavors of the bread.
Whether you drizzle it over the top or spread it on each slice, it adds the perfect finishing touch—bringing out the warmth of the spices and balancing the slight tang of the sourdough.
Ingredients You’ll Need
For the Dough
What Ingredients Do You Need for Carrot Cake Sourdough Focaccia?
This recipe uses simple, wholesome ingredients to create a perfectly soft and flavorful focaccia. Each one plays a key role in achieving the right texture, taste, and fermentation process.
- Sourdough Starter (½ cup / 100g): The heart of this recipe! Sourdough starter not only gives the focaccia its signature tang but also helps with natural fermentation, making the bread easier to digest and enhancing its flavor.
- Warm Water (1 ½ cups / 375g): Hydrates the flour and helps activate the sourdough starter for proper fermentation. Warm water (not too hot!) encourages yeast and bacteria activity.
- Bread Flour or All-Purpose Flour (4 cups / 500g): Provides structure and chewiness. Bread flour creates a more structured, airy crumb, while all-purpose flour results in a softer texture.
- Salt (2 tsp / 10g): Enhances flavor and strengthens the gluten network, giving the focaccia its signature chewy texture.
- Honey (2 tbsp): Adds a mild natural sweetness to balance the sourdough tang and warm spices while also helping with browning during baking.
- Olive Oil (2 tbsp / 25g): Keeps the dough tender and adds richness. It also creates a beautifully golden, crispy crust when drizzled on top before baking.
- Raisins (1/2 cup): Can’t have carrot cake without the raisins!
With just these few ingredients, you get a light, airy, and flavorful focaccia that serves as the perfect base for the carrot cake-inspired additions. Ready to add those next? Let’s go!
Carrot Cake Inclusions
How Do Carrots, Nuts, and Spices Enhance the Texture and Flavor?
The additions in this focaccia do more than just add flavor—they bring incredible texture and warmth to every bite.
- Shredded Carrots (1 cup): These add natural sweetness and moisture, keeping the focaccia soft while infusing it with subtle earthy notes. As the bread bakes, the carrots melt into the dough, creating a tender, almost cake-like crumb.
- Chopped Nuts (½ cup – pecans or walnuts): Nuts provide a satisfying crunch that contrasts beautifully with the soft, airy dough. Toasting them before adding to the dough enhances their nutty depth, making every bite more flavorful.
- Cinnamon (1 tsp) & Nutmeg (½ tsp): These warm spices are the essence of carrot cake! Cinnamon brings a cozy, slightly sweet aroma, while nutmeg adds a hint of spice that complements the sourdough’s tang. Together, they create a perfectly balanced, comforting flavor.
- Raisins (1/2 cup): Every carrot cake recipe has raisins so do not forget to add them in too!
Each of these ingredients works together to make this focaccia a unique, bakery-worthy treat—soft, chewy, slightly crunchy, and full of warm, spiced goodness!
For the Cream Cheese Frosting
Why Does Cream Cheese Frosting Pair Perfectly with Sourdough Focaccia?
The lightly sweet, tangy cream cheese frosting is the perfect finishing touch for this unique focaccia. Unlike traditional sugary glazes, this frosting enhances rather than overpowers the bread’s natural flavors.
- Balances Sweet and Savory: The sourdough’s mild tang and warm spices create a beautifully complex flavor that needs just a hint of sweetness to shine. The frosting does exactly that, adding richness without making the bread too dessert-like.
- Creamy and Smooth: Its velvety texture contrasts with the chewy focaccia, making every bite irresistibly satisfying. You can drizzle it for a light touch or spread it thick for a more indulgent experience.
- Customizable Sweetness: Want it sweeter? Add more powdered sugar. Prefer a thinner drizzle? A splash of milk does the trick. This frosting is easy to adjust to your taste, making it as versatile as the focaccia itself.
With this simple yet delicious topping, each bite of Carrot Cake Sourdough Focaccia becomes a perfect blend of tangy, creamy, and spiced goodness!
Step-by-Step Instructions
Step 1: Mixing the Dough
- Start by combining warm water, sourdough starter, honey, and olive oil in a large mixing bowl, stirring until the starter dissolves.
- Add the flour and salt, mixing until a shaggy dough forms—no need to knead yet!
- Let it rest for 30 minutes to allow the flour to absorb moisture.
- Next, perform stretch and folds every 30 minutes for the next 2 hours to develop gluten and create a light, airy texture.
- During the final stretch and fold, gently incorporate the shredded carrots, nuts, cinnamon, and nutmeg.
- Cover the bowl and let the dough ferment at room temperature for 8-12 hours (overnight) until doubled in size, developing deep flavor and the perfect texture for baking.
Step 2: Strengthening the Dough
The stretch and fold technique is a simple yet powerful way to build gluten structure in sourdough without the need for heavy kneading. To do it, gently pull one side of the dough up and fold it over onto itself, then rotate the bowl and repeat the process on the other sides.
This action helps strengthen the dough, making it more elastic and capable of trapping air, which leads to a light, airy crumb. It’s crucial for sourdough because it helps develop the gluten network slowly, allowing the dough to rise naturally and produce the chewy texture characteristic of great focaccia.
By doing this every 30 minutes over 2 hours, you’re ensuring that the dough will have the perfect balance of tenderness and structure when it’s time to bake.
Step 3: Adding the Carrot Cake Ingredients
The best time to incorporate the carrots, nuts, and spices into your focaccia dough is during the final stretch and fold after you’ve completed the initial rounds of gluten development. Once the dough is strong and slightly elastic, gently fold in the shredded carrots, chopped nuts, raisins, and spices like cinnamon and nutmeg.
Be careful not to overwork the dough—just fold them in gently to avoid deflating the air pockets you’ve created. This allows the flavors to be distributed evenly throughout the dough without disrupting its structure.
By adding the ingredients at this stage, you ensure they become embedded in the dough while maintaining the desired texture and flavor balance.
Step 4: Bulk Fermentation
Fermentation time is crucial for developing the flavors and texture of your focaccia. After incorporating the carrots, nuts, and spices, cover the dough and let it ferment at room temperature for 8-12 hours (or overnight). During this time, the dough will gradually rise and develop flavor. You’ll know it’s ready when it has doubled in size and is visibly airy with small bubbles on the surface.
To test its readiness, gently poke the dough with your finger—if it springs back slowly and leaves a slight indentation, it’s perfect for the next stage. If it springs back quickly, it needs more time to ferment. Proper fermentation ensures your focaccia will have a light, tender crumb, and deep flavor when baked.
Step 5: Preparing for Baking
Once your dough has finished fermenting and doubled in size, it’s time to shape it in the pan. Start by greasing a 9×13-inch baking pan with olive oil to ensure the dough doesn’t stick. Gently turn the dough out onto the pan, being careful not to deflate it. Stretch the dough with your hands to fill the pan, but avoid overworking it.
Once it’s spread out evenly, cover it lightly and let it rest for another 2-3 hours. This second rise allows the dough to puff up, creating the soft, airy texture you’re after. You’ll know it’s ready to bake when the dough looks slightly swollen and soft to the touch, with visible air bubbles.
Step 6: Dimpling and Baking
What Is the Dimpling Process and How Does It Enhance the Texture?
Dimpling the focaccia dough before baking is a signature step that adds to its unique texture. After the dough has risen in the pan, drizzle a bit of olive oil over the surface and use your fingers to gently press into the dough, creating dimples all over. This process does more than just give the focaccia its characteristic look—it helps distribute the oil evenly, which leads to a golden, crispy crust.
The dimples also allow the dough to rise more evenly during baking, preventing it from puffing up unevenly and ensuring a chewy, airy crumb. Plus, they create little pockets that hold any remaining olive oil or seasoning, adding extra flavor to each bite.
How Do You Know When Your Focaccia is Fully Baked?
Baking time for focaccia is typically 25-30 minutes at 425°F (220°C), but it’s important to watch for visual cues to know when it’s done. The focaccia should be golden brown on top, with a slightly crisp crust. You can also check the bottom of the focaccia—if it sounds hollow when tapped, it’s fully cooked.
Additionally, the edges should pull away slightly from the pan, and the surface should have a slight sheen from the olive oil. If you want a more golden top, you can broil the focaccia for the last 1-2 minutes of baking, but be sure to watch carefully to avoid burning. Let the focaccia cool slightly before frosting for the perfect texture and flavor.
Step 7: Cooling and Frosting
Why Should the Focaccia Cool Before Frosting?
It’s important to let the focaccia cool slightly before applying the frosting to ensure the best texture and flavor. If the focaccia is too hot when you add the cream cheese frosting, the warmth can cause the frosting to melt and lose its creamy consistency. This not only affects the texture but can also make it runny, which can slide off the bread.
Allowing the focaccia to cool for about 10-15 minutes gives it enough time to firm up, ensuring that the frosting will stay intact and provide a smooth, luscious layer on top without melting away. Plus, the slight cooling enhances the overall eating experience, as the flavors will settle and blend together better.
What Is the Best Consistency and Method for Applying Frosting?
For the perfect frosting consistency, aim for a smooth, spreadable texture that’s not too thick or too runny. Start by whisking together the cream cheese, powdered sugar, vanilla extract, and a splash of milk until smooth. If the frosting is too thick, add a little more milk, one tablespoon at a time, until it reaches a consistency that’s easy to drizzle or spread.
When applying the frosting, you can either spread it generously across the top of the focaccia using a spatula for an even layer or drizzle it over the bread for a more casual, artistic look. Make sure to frost the focaccia while it’s still slightly warm but not hot to allow the frosting to gently settle into the dimples and create a beautiful finish.
Serving Suggestions
This Carrot Cake Focaccia is incredibly versatile and can be enjoyed in many ways depending on your mood or occasion. For a cozy breakfast or brunch, enjoy it warm with a cup of coffee or tea—the subtle sweetness and warm spices are the perfect match for a morning treat. You can also serve it as a light afternoon snack, pairing it with a hot beverage for a comforting, indulgent break.
If you’re feeling more adventurous, try serving it as a unique dessert alongside a dollop of whipped cream or a scoop of vanilla ice cream. No matter how you enjoy it, this delightful fusion of carrot cake and focaccia is sure to bring warmth and comfort to your day.
Storage Tips
How Do You Store Leftovers and Can You Freeze Carrot Cake Focaccia?
To store leftover Carrot Cake Focaccia, place it in an airtight container at room temperature for up to 2-3 days. This will help maintain its softness and freshness. If you want to extend its shelf life, you can easily freeze the focaccia. Simply wrap the focaccia tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months.
When you’re ready to enjoy it again, let it thaw at room temperature or warm it in the oven at a low temperature for a few minutes to restore its soft, fluffy texture. This makes it easy to enjoy your delicious focaccia whenever you want!
Conclusion
Why Should You Try This Recipe and Experiment with Variations?
I encourage you to give this Carrot Cake Focaccia recipe a try—you might just discover your new favorite way to enjoy focaccia! The combination of sourdough’s tangy depth with the warm, spiced flavors of carrot cake is truly unique.
Plus, it’s a fun recipe to experiment with. Feel free to play around with the ingredients: swap in different nuts like walnuts or almonds, add raisins for extra sweetness, or even try different spices such as ginger or cloves.
You can also adjust the amount of honey for a sweeter or less sweet version. This recipe is wonderfully adaptable, so don’t be afraid to make it your own!
I’d love to hear how your Carrot Cake Focaccia turns out! Whether it’s your first time baking sourdough or you’re a seasoned pro, feel free to share your results, any fun variations you tried, or any questions you might have.
Baking is all about learning and sharing, and I’m here to help! Leave a comment below with your thoughts or experiences, and let’s create a community of bakers exchanging ideas and tips. If you need any advice, I’m happy to offer support, and I’d love to see how this recipe works for you!
Resources: Here are some helpful resources for further information.
- Focaccia Topping Guide – By Bake with Jack
- 20+ Yummy Focaccia Toppings – By The Clever Meal
- 20 Irresistible Focaccia Toppings – By The Bella Vita
Frequently Asked Questions
1. Can I use regular yeast instead of sourdough starter?
Yes, you can! If you don’t have a sourdough starter, replace it with 1 packet (2 ¼ tsp) of active dry yeast. You’ll need to adjust the dough-making process slightly by adding the yeast directly to the dry ingredients and using warm water to activate it.
2. How long does the dough need to ferment?
For the best results, allow the dough to ferment at room temperature for 8-12 hours (overnight is ideal). The dough should double in size before baking.
3. Can I add other nuts or fruits to this recipe?
Absolutely! Feel free to substitute walnuts with pecans or add dried fruits like raisins or cranberries for an extra burst of flavor.
4. How do I store leftover focaccia?
Store any leftover focaccia in an airtight container at room temperature for up to 2-3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month.
Carrot Cake Sourdough Focaccia
Equipment
- 1 mixing bowl
- 1 Chopping board.
- 1 Cheese grater or paring knife.
- 1 9×13 inch baking pan.
Ingredients
For the Dough
- 1 ½ cups (375g) warm water
- ½ cup (100g) active sourdough starter
- 4 cups (500g) bread flour or all-purpose flour
- 2 tsp (10g) salt
- 2 tbsp honey
- 2 tbsp (25g) olive oil
Carrot Cake Inclusions
- 1 cup shredded or grated carrots
- ½ cup chopped pecans or walnuts
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup raisins
Cream Cheese Frosting
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1-2 tbsp milk (for desired consistency)
Instructions
For the Dough
- Mix the Dough: In a large bowl, combine the flour, sourdough starter, salt, water, olive oil, and honey. Mix until a shaggy dough forms. Let it rest for 30 minutes.
- Stretch and Fold: Perform 3-4 sets of stretch and folds over 2 hours, resting 30 minutes between each set. This helps develop gluten.
- Add the Carrot Cake Ingredients: During the last stretch and fold, gently incorporate the shredded carrots, chopped nuts, raisins, cinnamon, and nutmeg into the dough.
- Bulk Fermentation: Cover the dough and let it ferment at room temperature for 8-12 hours (overnight) until doubled in size.
- Prepare the Pan: Grease a 9×13-inch baking pan with olive oil. Transfer the dough to the pan, stretching it to fit. Let it rest for 2-3 hours until puffy.
- Dimple and Bake: Preheat oven to 425°F (220°C). Drizzle the top with olive oil and dimple the dough using your fingers. Bake for 25-30 minutes until golden brown.
- Cool and Frost: Let the focaccia cool slightly before adding the frosting.
For the Cream Cheese Frosting
- Whisk together the cream cheese, powdered sugar, vanilla, and milk to make the frosting.
- Drizzle or spread over the focaccia before serving.
Summary
I hope I have inspired you to bake your very own bread loaves to enjoy and share with your friends and family.
If you were encouraged by this post, I invite you to check out my FREE Printables Page for fun free printables, planners, and charts.
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Here are some more of my bread-making inspiration posts to check out!
Easy and Delicious Hershey’s Kisses Sourdough Bread
How to Make Amish Whoopie Pies!
Lazy Cinnamon Rolls: How to Make Easy Cinnamon Rolls the Lazy Way!
Lembas Bread: How to Make Elven Lembas Bread: A Taste of Rivendell
Gnome Bread: How to Make a Sourdough Gnome Bread
The Best Hoagie Buns Recipe Made From Scratch!
Pumpkin: How to Make Chocolate Chip Pumpkin Bread
Sweet Potato Bread: How to Make Sweet Potato Bread
Chocolate Chip Cookies: How to Make Chocolate Chip Cookie Bread
Carrot Cake Quick Bread: How to Make Carrot Cake Quick Bread
How to Make Strawberries and Cream Sourdough Bread
How to Make S’mores Sourdough Bread
July 4th Bread: How to Make a Firecracker Marble Bread Braid
Artisan Bread: How to Make Artisan Bread
Challah Bread: How to Make a 6 Braided Challah Bread
Sweet Bread: How to Make Sweet Bread
Blessings,
The Off Grid Barefoot Girl
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