Best Sourdough Carrot Cake
Adapted from Ina Garten's classic carrot cake, this version gets a quick upgrade with leftover sourdough discard and fragrant chai spice. I grate the carrots in advance, skip the walnuts and raisins, and bake the cake one day before serving.
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
- 2 cup (400 g) sugar
- 1+1/3 cup (320 ml) olive oil
- 3 extra-large eggs (70 g each), at room temperature
- 1/2 cup (120 g) leftover sourdough starter (see note)
- 1 tsp (5 ml) pure vanilla extract
- 2 cup (240 g) all-purpose flour, spooned and leveled
- 2 tsp chai spice
- 2 tsp baking soda
- 1/4 tsp fine sea salt
- 3 cup (300 g) grated carrots
- 1 level tbsp. all-purpose flour
- 1/2-1 cup (75 g- 150 g) raisins (optional)
- 1/2-1 cup (60 g -120 g) chopped walnuts (optional)
- 8 oz (226 g) mascarpone cheese, softened
- 8 oz (226 g) cream cheese, softened
- 2 cup (250 g) powdered sugar, sifted
- fat pinch of fine sea salt
- Pastel chocolate eggs (optional)
Instructions
- 1
Preheat the oven to 350 F. Line a 9 x 13-inch baking pan with parchment paper.
- 2
In a stand mixer fitted with a paddle attachment (a hand held mixer works too), combine the sugar, oil, eggs and vanilla extract. Mix on medium-low speed for 2 minutes until light yellow and slightly thickened. This will give the cake a little lift.
- 3
Add the sourdough starter; mix to combine.
- 4
In a separate bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture; mix on low speed.
- 5
Wash, peel, and grate the carrots with a box grater (this can be done 1 day in advance, covered and chilled until ready to use). Combine the carrots with 1 tablespoon of flour; mix well. This will prevent them from sinking to the bottom of the cake. Add the carrots to the batter and fold in with a rubber spatula.
- 6
Pour the batter into the prepared baking pan. At this point, you can cover and chill overnight. Or for a same-day bake, jump to the next step.
- 7
Bake the cake on the center rack for 40 to 50 minutes, or until a toothpick comes out clean when inserted.
- 8
Cool in the pan for 15 minutes. Remove to a wire rack and cool completely before frosting the cake.
- 9
For the Frosting: In a stand mixer fitted with the paddle attachment, add the softened mascarpone and cream cheese. Sift the powdered sugar directly over the bowl. Add the salt. Mix on medium-low speed until wonderfully light and creamy. Taste and add more salt if necessary.
- 10
To serve: decorate with pastel chocolate eggs, if using. Cut into square and enjoy!