Go Back

Sourdough Carrot Cake

Print Recipe

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.