Raising Recipes

I was tired.
Not tired in a dramatic way. Just tired of making the same loaf the same way and getting the same result. The carrot cake sourdough has always been a good loaf. Reliable. Crowd pleasing. The kind of thing you bring to Easter dinner and people ask for the recipe.
But I wanted more from her.
So I added a tablespoon of Dutch process cocoa into the flour before mixing and honestly I don’t know why it took me this long. One tablespoon and the whole loaf leveled up.

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The smell alone.
I need to talk about the smell because it hit different this time. Allspice, brown sugar, carrot, vanilla — and underneath all of it this deep warm cocoa note that made my whole kitchen smell like a bakery crossed with a spice market. My kids wandered in one by one like cartoon characters following a scent trail. That smell is what happens when cocoa meets warm spice in a fermented dough and it is completely unreasonable in the best possible way.

The glaze.
Cream cheese, powdered sugar, a splash of milk, vanilla. Whisked until smooth and drizzled over the completely cooled loaf. It sets into this thin barely there sweetness that ties the whole thing together without overwhelming the spice. Do not skip it. I totally skipped it this time and I deeply regret it. Do not cut the loaf before it sets. I know it’s hard. Wait anyway.

The honest review.
This is a dream loaf. I don’t say that about everything. The crumb is soft and loaded with carrot and nut and raisin pockets. The crust has this deep, spiced, slightly chocolatey note that hits you before you’ve even taken a bite. The cream cheese glaze on top makes it feel like an actual dessert that also happens to be sourdough. And the smell. I keep coming back to the smell. Your whole house will thank you.
One tablespoon of cocoa. That’s the whole secret. Sometimes the smallest thing changes everything.

Carrot Cake Sourdough

9×5 pan loaf
The Dough
300g bread flour
100g whole wheat flour

1 tbsp cocoa powder
315g water
80g active starter
30g honey or brown sugar
20g olive oil
9g salt
1 tsp vanilla

The Inclusions (folded in during stretch & fold)
120g finely grated carrot (squeezed)
60g toasted pecans or walnuts
50g raisins (soaked & drained)
1–1.5 tsp allspice

The Cream Cheese Glaze
½ cup cream cheese, softened
½ cup powdered sugar
2–3 tbsp milk or cream
½ tsp vanilla
Whisk until smooth and drizzle over fully cooled loaf. 🥕🍞

The Method
Mix 1 tbsp Dutch process cocoa into flour before adding any liquid
Add water, starter, brown sugar, oil, vanilla and salt. Mix until no dry flour remains. Rest 45 min
4 x stretch & fold every 30 min
Fold in grated carrot, toasted nuts, soaked raisins and allspice during stretch & fold
Bulk until domed and jiggly — roughly 12 hrs
Shape into tight cylinder, place in greased 9×5 pan
Cold proof overnight in the fridge
Score and bake at 425°F — 50ish min covered, 10 min uncovered
Pull at internal temp 200–205°F
Cool completely before glazing
Whisk glaze ingredients until smooth and drizzle over cooled loaf 🥕🍫🍞