Carrot Loaf / Bread


I used the left over carrot from the carrot chiffon cake to make this bread.  This is my own recipe and the texture turned out light and fluffy.  I hope you will like it.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.









Sponge Dough:

40g bread flour

¼ tsp sugar

¼ tsp instant yeast

26g water


Main Dough: 

260g bread flour

130g grated carrot

1 tsp instant yeast

15g brown sugar (add more if you like slightly sweeter)

½ tsp salt

1 tbsp milk powder

25g butter

70g water


Egg wash:  Whisk 1 egg with 1 tbsp water (Optional)



20 cm X 10 cm x 10 cm Pullman Loaf Pan





For the Sponge Dough:

  1. Mix all ingredients in a mixing bowl and knead with your hand for few minutes until smooth and shiny.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hours in a warm place and dark place.  (If you want to use the dough on the same day, please let the dough proof for 2 hours instead)
  2. Place into the refrigerator and use the next day.  30 minutes before using, take out the Sponge dough from refrigerator to return to room temperature.


For the main dough:

  1. Put all main dough ingredients and sponge dough in a bowl of stand mixer and knead till the dough come together, until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).
  2. Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 2 equal portions.
  4. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough until a small log is formed. Place all dough in a pullman loaf pan lining with non-stick baking sheet without lid on.  Let it rise for another 50 -60 minutes or until double in size.
  5. 15 minutes before baking, preheat the oven to 190°C.
  6. Brush with egg wash (optional) and bake 30 minutes, or until golden brown.
  7. Remove bread to cool on rack completely.

Bake With Paws


  1. When u say use 20x20x10cm pullman loaf, i hv these tins but 20x20x10cm is not pullman loaf bcos pullman loaf is much longer.

    • Hi, thank you for dropping by. I would like to apologies, it is my typo error. It should be 20cm X 10cm X 10 cm. Not necessary must be pullman loaf. Other loaf pan that about this size will work too.


  2. Hi, when you use stand mixer to knead the dough, may I how fast is the speed you normally used? Low or high ? I’m using kitchenaid stand mixer if u use the same brand can u tell me which speed u are using pls? Thanks!

    • Hi, Thank you for stopping by. I am using Kenwood stand mixer. I normally turned to No. 2.5. for kneading bread dough. It should be at medium speed.

  3. Hi bwp. This loaf looks so fluffy and vibrant. Will certainly try and update you later. Thanks for sharing. Next cake I want to try is dark pearl Japanese chocolate cake. Looks so moist. Thank you . Chloe

    • Hi Chloe, Thank you for following my baking always. This bread is soft and highly recommended to try. I just tried another soft bread recipe and I am going to share it soon. Please let me know after trying both the bread and cake. Cheers:)

    • Hi, thank you fro dropping by. Yes, all use instant yeast. Thanks

  4. Hi Bake With Paws, your loaves looks lovely and really tempting. May I ask if the starter dough MUST be used the next day or can I leave it in the fridge for a couple of days?

    • Hi, sorry for late reply. Yes, you can keep for couple of days. Thanks for visiting Bake with Paws.
      Happy baking:)

  5. Correction : sponge dough I mean, not starter dough. Sorry, my typo error :p

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