Carrot challah (with spelt, vegan optional)

This carrot challah is perfect for you easter coffee table: the bright orange color, the grated carrots and the warming smell. Furthermore it has a very soft crumb and stays fresh several days without getting hard.

They key to the perfect aroma: orange paste

Orange paste and lemon paste are my newest discoveries, to flavour challahs, brioche, panettone and cakes. It is very easy to prepare and only 1 orange or 1 lemon deliver a big amount of highly aromatic paste, which lasts several months in the fridge. You can find the recipe for the orange paste after the challah recipe, so that you have the possibility to print it separately.


This recipe is very easy to modify to be completely vegan. As it does not contain any eggs already, you simply need to change the butter through a vegan alternative. Done!

Cold or warm bulk fermentation

This enriched dough works as well with warm fermentation at room temperature as well as with retarded fermentation in the fridge. This means that depending on when you would like to enjoy your nut rolls you can choose either one or the other way. I have however noticed that the option with the retarded fermentation in the fridge is a bit fluffier and more aromatic.

Practice braiding with ropes

I like to practice braiding challahs with ropes. This way I finally decided to try a 5 strand challah. After practicing some times with the ropes it worked directly with the dough. It is perfect to practice a couple of times before you take over the dough.

A special 3 strand challah

If you find 5 strand challahs and other variations to be too complicated, but you would like to try something else rather than the traditional 3 strand challah here you have a tipp from me. Braid a normal 3 strand challah and then roll it as a snail to get a beautiful variation.

Do you want more inpiration for challahs? Then have a look here:

  • My standard dough for everything: spelt challah (optional vegan)

Or are you searching for more recipes with carrots? Then have a look here:

  • My spring bread: a spelt sourdough bread with rolled oats, carrots and buttermilk.
  • The power carrot bread: a whole spelt bread with carrots and seeds baked in a tin.
  • The carrot sugar cookies are perfect for every Easter family party or the perfect Easter gift.

If you have any question or would like to tell me how my recipe turned out, I would love it if you would leave a comment down below. Have fun and enjoy!


There are several tutorials for this recipe as Instagram-Reels:

 Time schedule 1

 Day before

15:00h Feed Lievito Madre & prepare flour custard

18:00h Knead main dough

21:00h Place main dough in the fridge

 Baking day

07:00h Shape challah

08:30h Bake challah

 Time schedule 2

 Baking day

08:00h Feed Lievito Madre & prepare flour custard

11:00h Knead main dough

15:00h Shape challah

16:30h Bake challah

Carrot challah (with spelt, vegan optional)

This carrot challah is perfect for you easter coffee table: the bright orange color, the grated carrots and the warming smell. Furthermore it has a very soft crumb and stays fresh several days without getting hard.
Working time1 hr
Waiting time5 hrs 30 mins
Total time6 hrs 30 mins
Ergibt: 1 challah à 550g aprox.


Flour custard

  • 15 g whole spelt flour
  • 45 g milk vegan: almond, oat or soy milk

Main dough

  • flour custard
  • 165 g white spelt flour
  • 75 g whole spelt flour
  • 65 g Lievito Madre active (optionally replace with: 2g fresh yeast, 45g white spelt flour and 20g water)
  • 70 g carrot juice
  • 70 g milk vegan: almond, oat or soy milk
  • 30 g brown sugar altenative: date sugar
  • 25 g carrots peeled and finely grated
  • 25 g orange paste alternative: zest of 1/2 orange
  • 6 g salt
  • 3 g fresh yeast
  • 25 g butter alternative: vegan butter or margarine


Flour custard

  • For the flour custard cook the flour and the milk together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
  • Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.

Main dough

  • Mix all ingredients except the butter about 5 minutes at low speed.
  • Add the butter step by step and knead about 3 more minutes at low speed until you can do a window pane test.
  • OPTION 1: The bulk fermentation takes about 4 hours at a room temperature of 23°C. The dough should at least double in size, fill full of air and not have started deflating yet.
  • OPTION 2: Your can also place the dough in the fridge over night after proofing it for about 3 hours at room temperature (dough has nearly doubled in size). If you choose this option, please let the dough come to room temperature for about 30 minutes before continuing with the next step.

Final fermentation

  • Shape as desired.
  • The final fermentation takes 2 hours at room temperature (23°C). The challah must double in size. It is important to make sure that it does not dry out, so cover or place in the oven while off.


  • Brush challah with milk before baking.
  • Bake at 210°C (convection oven) and then reduce to 190°C without steam until you like their color. It can take between 20 and 30 minutes.
  • After taking the challah out of the over brush again with milk while warm.

Orange paste

This aromatic paste consists only of oranges and sugar. Perfect to flavour panettone, brioche, challas or cake.
Working time30 mins
Waiting time2 hrs
Total time2 hrs 30 mins


  • organic oranges
  • sugar


  • Cut the orange in small pieces and weigh.
  • Add the half of its weight in sugar and let rest 2 hours at room covered.
  • Cook 10-15 minutes until soft.
  • Let cool completely and store in the fridge.

Further recipes

Knowledge area


Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.


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