Best Sourdough Carrot Cake

Name: Best Sourdough Carrot Cake
Prep time: 15 min
Total time: 15 min
Cuisine: European
Ingredients: 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 1 lb 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 cups (250 g) powdered sugar, sifted; fat pinch of fine sea salt; Pastel chocolate eggs (optional)

Instructions

Prep:15min

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.

Updated at: Sat, 16 Nov 2024 23:33:35 GMT