Name: Sourdough Carrot Cake
Ingredients: 300 g sugar (1 1/2 cups); 200 g vegetable oil (1 cup); 3 extra-large eggs (70 g each, at room temperature); 1 tsp pure vanilla extract (5 ml); 120 g leftover sourdough starter (see note) (1/2 cup); 240 g all-purpose flour (2 cups); 1 tsp cinnamon; 3/4 tsp ginger; 1/2 tsp nutmeg; 2 tsp baking soda; 1/4 tsp fine sea salt; 200 g grated carrots, about 2/3 lb carrots (2 cups); 1 level tbsp. all-purpose flour (reserved for carrots); 85 g coconut flakes (1 cup); 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; 250 g 250 g powdered sugar, sifted (2 cups); fat pinch of fine sea salt; 1/2 tsp pure vanilla extract

Sourdough Carrot Cake

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Ingredients

The cake

300 g sugar 1 1/2 cups
200 g vegetable oil 1 cup
3 extra-large eggs 70 g each, at room temperature
1 tsp pure vanilla extract 5 ml
120 g leftover sourdough starter (see note) 1/2 cup
240 g all-purpose flour 2 cups
1 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
2 tsp baking soda
1/4 tsp fine sea salt
200 g grated carrots, about 2/3 lb carrots 2 cups
1 level tbsp. all-purpose flour reserved for carrots
85 g coconut flakes 1 cup
1/2 – 1 cup 75 g– 150 g raisins (optional)
1/2 – 1 cup 60 g -120 g chopped walnuts (optional)

The frosting

8 oz 226 g mascarpone cheese, softened
8 oz 226 g cream cheese, softened
250 g 250 g powdered sugar, sifted 2 cups
fat pinch of fine sea salt
1/2 tsp pure vanilla extract

Instructions

The Cake

Preheat the oven to 350 F. Line a 9 x 13-inch baking pan with parchment paper.
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.
Add the sourdough starter; mix to combine.
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.
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.
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.
Bake the cake on the center rack for 40 to 50 minutes, or until a toothpick comes out clean when inserted.
Cool in the pan for 15 minutes. Remove to a wire rack and cool completely before frosting the cake.

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.
To serve: decorate with pastel chocolate eggs, if using. Cut into square and enjoy!

Notes

For best results, use a 100% hydration starter, fed with equal parts flour and water by weight. Its batter-like texture is the perfect match for this carrot cake. If you’re using a thicker, low hydration starter the texture of the cake will be too dry.