This is a savory loaf, great with soups and stews. If you decide to use some (or all) whole wheat flour, you will have to increase the milk measure.
3 c all-purpose flour; or 1/2 white flour and 1/2 whole wheat flour; or all whole-wheat flour
1-1/2 t baking soda
1/2 t salt
8 T chilled unsalted butter, cut into pieces
2/3 c sour cream or greek-style yogurt
1 c grated carrot
1/4 milk, or more, if necessary
1. Place a rack in the center of the oven. Preheat the oven to 375ºF. Lightly grease a 9- x 5-inch loaf pan.
2. Combine the flour, baking soda, and salt in a bowl. (You can also sift these three ingredients into the bowl.) Cut in the butter with a pastry cutter or rub butter and flour with your fingers until the butter is in pea-size pieces. Or you can put the flour mixture into a food processor, add the butter and pulse until you reach the pea-size stage.
2. Stir in the sour cream, carrot, and milk. Mix until just combined. Place the dough in the prepared loaf pan, smoothing the top. Make 3 diagonal slashes in the dough, about 1/4-inch deep.
3. Bake for about 50 minutes, or until a wooden skewer inserted in the center comes out clean. Cool.