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Image illustrates carrot cake sourdough focaccia.

Carrot Cake Sourdough Focaccia

A delightful twist on classic focaccia, this Carrot Cake Sourdough Focaccia combines the tangy depth of sourdough with the warm, spiced flavors of carrot cake. Soft, fluffy, and lightly sweetened, it’s topped with shredded carrots, nuts, and a hint of cinnamon for the perfect balance of sweet and savory. Enjoy it as a breakfast treat, afternoon snack, or unique dessert!
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Prep Time 15 minutes
Cook Time 30 minutes
Bulk Fermentation 8 hours
Total Time 8 hours 45 minutes
Servings 12 slices

Equipment

  • 1 mixing bowl
  • 1 Chopping board.
  • 1 Cheese grater or paring knife.
  • 1 9x13 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 9x13-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.