Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Best Sourdough Carrot Cake

  • Author: Emilie Raffa
  • Prep Time: 15
  • Cook Time: 40-50 minutes
  • Total Time: 55-65 minutes
  • Yield: (1x) 9 x 13-inch cake
  • Category: Sourdough Recipes
  • Method: Baking

Description

Adapted from Ina Garten’s classic carrot cake, this version gets a quick upgrade with leftover sourdough starter and fragrant chai spice. I grate the carrots in advance, skip the walnuts and raisins, and bake the cake one day before serving.


Ingredients

For the Cake

Note: Ina’s original recipe calls for mild flavored vegetable oil (not olive oil), 2 tsp group cinnamon (not chai spice), and it does not contain any sourdough starter. I like the flavor of olive oil and you can skip the sourdough starter if you don’t have any.

2 cups (400 g) sugar

1 1/3 cups (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 cups (240 g) all-purpose flour, spooned and leveled

2 tsp chai spice

2 tsp baking soda

1/4 tsp fine sea salt 

3 cups (300 g) grated carrots, about 3 large ones

1 level tbsp. all-purpose flour

1/21 cup (75 g150 g) raisins (optional)

1/21 cup (60 g -120 g) chopped walnuts (optional)

For the Frosting

8 oz (226 g) mascarpone cheese, softened

8 oz (226 g) cream cheese, softened

2 cups (250 g) powdered sugar, sifted

fat pinch of fine sea salt

For the Toppings

Pastel chocolate eggs (optional)


Instructions

For 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, sourdough starter, and vanilla. Mix on medium speed for 2 minutes until light yellow and slightly thickened. This will give the cake a little lift.

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 into the prepared baking pan,

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 and decorating with the pastel chocolate eggs.

For the Frosting

In a stand mixer, add the softened mascarpone and cream cheese. Sifted 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.


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.

Keywords: sourdough carrot cake, Ina Garten carrot cake, carrot cake, Easter dessert recipes, carrot cake recipe, sourdough carrot cake recipe