This might sound blasphemous to Irish soda bread traditionalists out there, but by now, you all know me well enough to know that I can’t just leave things traditional. I usually have to spruce things up somehow, which basically means I mash up a recipe with another well-known recipe. In this case, I’m bringing you Carrot Cake Soda Bread. It’s like soda bread meets carrot cake BUT before you think it’s overly sweet and sickly, think again. It’s only slightly sweet (just a hint) studded with carrots, raisins, walnuts and currants (I love currants in my soda bread). It’s perfect served with salted butter and/or cream cheese (to really mimic that carrot cake taste). It’s a great quick bread recipe that you can make this week for St. Patrick’s Day or roll it on over to Easter. It’ll work double duty and you’ll be so glad about it, trust me.
In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, nutmeg, ginger, allspice and cloves.
Stir in the grated carrot, raisins, chopped walnuts and currants, if using.
**Note: You don’t want to use pre-shredded carrots for this recipe as I find that they’re always too thick and end up not cooking properly. Just use the large grater section of a box cheese grater to shred it by hand!**
Make a well in the center and pour in the buttermilk. Stir with a wooden spoon or rubber spatula just until the dough comes together.
**Note: The dough should be soft but not wet and sticky. If so, sprinkle in a but more flour but try not to add in too much.**
Transfer the dough to a well-floured work surface, and knead slightly for a few seconds. Pat into a 1 1/2-inch thick round and place onto a baking sheet, lined with parchment paper. Use a very sharp knife to cut a deep cross in the center of the dough reaching out all the way to the sides.
Bake in a preheated oven 450°F oven for 15 minutes, then reduce the oven temperature to 400°F and continue to bake until the top is golden brown and the bottom of the bread sounds hallow when tapped, about 30 minutes longer.
Remove from oven and allow to cool for 5 to 10 minutes before slicing. Serve warm with salted butter or softened cream cheese.
As with most soda breads, they’re best eaten the day they’re made. But if you happen to have any leftover, you can wrap well in plastic wrap or store in an airtight container and just toast either in the oven or a toaster to liven it up a bit.
**Note: Just note that because there’s no butter or fat in it (other than the buttermilk) that it tends to dry out faster than other breads.**
If you’re looking for a fun new twist on traditional Irish soda bread this St. Patrick’s Day, then look no further. This one is so good! Not too sweet but with just the right amount of flavor to really bring out that “carrot cake” taste. I hope you give it a go and be sure to let me know what you think below.
Carrot Cake Soda Bread
Equipment
- Mixing Bowls
- wooden spoon
- Measuring Cups and Spoons
- Baking Sheet
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 cup grated carrot
- 1/2 cup dried raisins
- 1/2 cup coarsely chopped walnuts
- 1/4 cup dried currants (optional)
- 1 1/2 cups cold buttermilk
- Salted butter for serving
- Softened cream cheese for serving
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, nutmeg, ginger, allspice and cloves. Stir in the carrot, raisins, walnuts and currants if using.
- Make a well in the center and pour in the buttermilk. Stir with a wooden spoon or rubber spatula just until the dough comes together. The dough should be soft but not wet and sticky. If so, sprinkle in a but more flour but try not to add in too much.
- Transfer the dough to a well-floured work surface, and knead slightly for a few seconds. Pat into a 1 1/2-inch thick round and place onto the prepared baking sheet. Use a very sharp knife to cut a deep cross in the center of the dough reaching out all the way to the sides.
- Bake for 15 minutes, then reduce the oven temperature to 400°F and continue to bake until the top is golden brown and the bottom of the bread sounds hallow when tapped, about 30 minutes longer. Remove from oven allow to cool for 5 to 10 minutes before slicing. Serve warm with salted butter or cream cheese. Enjoy!
