Anyone who likes to bake bread knows it usually takes a little longer to prepare. Yeast or sourdough bread simply needs more time until it’s ready to go into an oven. If you have the patience – awesome! I’m not one of those people. I need things to move a little quicker. That’s why I really like soda bread. A simple Carrot Cake Soda Bread is in and out of the oven in no time at all. Perfect for impatient people (like me!) ;P
Of course, you can’t compare a soda bread with a good old sourdough bread. They are worlds apart, of course. But that doesn’t mean that a »quick bread« made without yeast or sourdough is generally worse. It’s just different. It’s always a good option for anyone in a hurry and for everyone that likes things less uncomplicated!
We already have a few soda bread recipes on the blog – almost all of them have been rather hearty so far. This type of bread is perfect when you need a side dish for a barbecue, for example. You can also bake bread like that quite spontaneously (if you have all the necessary ingredients at home). No need to wait until the dough has risen. No need to feed a sourdough starter for days… the whole process just so much easier with soda bread. ;P
This Carrot Cake Soda Bread here is more on the sweet side (of life). I would compare it to a sweet braided loaf, or brioche, rather than a regular loaf of bread you might use for sandwiches and stuff like that. Some butter and/or a sweet spread on top, and you got yourself something delicious for breakfast! The spices used for the dough, the carrots, walnuts, and raisins add a lot of flavors – a little butter on a slice that’s still a bit warm… so good! Nothing else needed!
Soda bread is always a good option for a brunch or buffet. It doesn’t take much effort to prepare, but you can offer something special alongside the stuff you usually serve. This one here can be done all year round, but works best for Easter, I think. The Easter bunny loves everything with carrots, right? Maybe he gives you an extra chocolate egg when you bake this bread for him. ;P
If you’d like to try even more recipes for Easter, you’ve come to the right place. We have a lot more for the holidays, from classic Easter Brioche Bread to Easter Macarons in the shape of Easter eggs… we got a lot here! Something for everyone, I guess. If you’re interested in any of the recipes, just take a look at the Easter Recipes Page. One classic bake that we always do, for example, is an Easter Lamb Cake! Easter would not be the same without it. ;P
Well. In case you acquired a taste for soda bread, you should definitely try one of our other soda bread recipes as well. Our quick Tomato Soda Bread with Nigella Seeds is perfect for a barbecue in the garden with friends or family.
If you prefer something a little more colorful, check out our Soda Bread with Wild Garlic, Spring Onions & Cheddar. The intense green color alone makes the soda bread look great on a buffet or brunch table. And completely without artificial colors, of course! The wild garlic does a wonderful job here. ;P
INGREDIENTS / ZUTATEN
(1 loaf)
2 1/2 cups (330g) all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cardamom
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
3.5 oz. (100g) carrots, grated
1.8 oz. (50g) raisins
1 oz. (30g) walnuts, chopped
7 fl. oz. (200ml) buttermilk
3 tbsp maple syrup
some milk (or plant-based alternative) for brushing the loaf
(1 Brot)
330g Mehl (Type 405)
1 TL Natron
1 TL Zimt
1/2 TL Salz
1/4 TL Kardamom
1/8 TL Ingwer, gemahlen
1/8 TL Muskatnuss, gemahlen
100g Karotten, geraspelt
50g Rosinen
30g Walnüsse, gehackt
200ml Buttermilch
3 EL Ahornsirup
etwas Milch (oder Pflanzendrink) zum Bestreichen
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set aside.
2. Add flour, baking soda, cinnamon, salt, cardamom, ginger, and nutmeg in a large bowl and mix to combine. Add the grated carrots, raisins, and chopped walnuts and fold in. Combine buttermilk and maple syrup, add it to the bowl and mix everything (with a rubber spatula) until just combined – do not overmix the dough.
3. Shape the dough into a large ball and place it on the baking sheet. If the dough is too sticky, sprinkle some flour on top – this will make it easier to handle the dough. Use a sharp knife and cut a cross into the loaf that goes almost all the way down to the baking sheet.
4. Brush the loaf with some milk and bake for about 30-35 minutes or until the bread looks golden and sounds hollow when you knock on the bottom. Take it out of the oven and let it cool down on a wire rack. The bread is best when still slightly warm. Enjoy!
Notes:
+ if the dough is very sticky, you can work with a little extra flour, but wetting your hands works equally well
+ same for the knife – a wet knife will cut the dough easier
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Mehl, Natron, Zimt, Salz, Kardamom, Ingwer und Muskatnuss in einer großen Schüssel vermengen. Geraspelte Karotten, Rosinen und gehackte Walnüsse dazugeben und unterheben. Die Buttermilch mit dem Ahornsirup verrühren, zur Schüssel dazugeben und dann alles (z.B. mit einem Gummispatel) grob vermengen. Der Teig sollte nicht zu lange bearbeitet werden, da das Brot sonst nicht locker wird.
3. Den Teig zu einer großen Kugel formen und auf das Backblech setzen. Sollte der Teig sehr klebrig sein, kann man ihn mit etwas Mehl bestäuben – so sollte sich der Teig leichter verarbeiten lassen. Mit einem scharfen Messer ein Kreuz in den Brotlaib schneiden. Die Schnitte sollten dabei fast bis zum Blech gehen, also recht tief.
4. Den Brotlaib mit etwas Milch bestreichen und dann für etwa 30-35 Minuten backen. Das Brot sollte eine goldene Farbe bekommen haben und hohl klingen, wenn man auf die Unterseite klopft. Das Brot aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen. Noch leicht warm schmeckt das Brot am besten.
Tipps:
+ sollte der Teig arg klebrig sein, kann man mit etwas zusätzlichem Mehl arbeiten – man kann aber auch einfach die Hände ein wenig anfeuchten – funktioniert ebenfalls sehr gut
+ damit das Messer beim Einschneiden des Teiges nicht verklebt, kann man dies ebenfalls anfeuchten
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Here is a version of the recipe you can print easily.
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Carrot Cake Soda Bread
- Prep Time: 00:10
- Cook Time: 00:35
- Total Time: 01:20
- Yield: 1 1x
- Category: Bread
- Cuisine: International
- Diet: Vegetarian
Description
A simple and easy-to-prepare bread we love to do around Easter: Carrot Cake Soda Bread. Great for an Easter brunch or breakfast. So good!
Ingredients
2 1/2 cups (330g) all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cardamom
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
3.5 oz. (100g) carrots, grated
1.8 oz. (50g) raisins
1 oz. (30g) walnuts, chopped
7 fl. oz. (200ml) buttermilk
3 tbsp maple syrup
some milk (or plant-based alternative) for brushing the loaf
Instructions
1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set aside.
2. Add flour, baking soda, cinnamon, salt, cardamom, ginger, and nutmeg in a large bowl and mix to combine. Add the grated carrots, raisins, and chopped walnuts and fold in. Combine buttermilk and maple syrup, add it to the bowl and mix everything (with a rubber spatula) until just combined – do not overmix the dough.
3. Shape the dough into a large ball and place it on the baking sheet. If the dough is too sticky, sprinkle some flour on top – this will make it easier to handle the dough. Use a sharp knife and cut a cross into the loaf that goes almost all the way down to the baking sheet.
4. Brush the loaf with some milk and bake for about 30-35 minutes or until the bread looks golden and sounds hollow when you knock on the bottom. Take it out of the oven and let it cool down on a wire rack. The bread is best when still slightly warm. Enjoy!
Notes
+ if the dough is very sticky, you can work with a little extra flour, but wetting your hands works equally well
+ same for the knife – a wet knife will cut the dough easier
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
