Best Sourdough Carrot Cake Recipes

BEST SOURDOUGH CARROT CAKE

Steps:

• 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.
• 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.

SOURDOUGH CARROT CAKE

Steps:

• Preheat oven to 325 degree f.
• In mixing bowl stir together four, sugar, salt, baking powder, soda and cinnamon.
• Add carrots, oil, sourdough starter and eggs.
• Mix until moistened.
• Beat at medium speed of electric mixer for two minutes.
• Pour into a greased and floured (I use PAM).
• 13x9 baking pan.
• Bake in 325 degree oven for 55 minutes.
• Cool thoroughly.
• Spread with Cream Cheese Frosting and sprinkle with chopped walnuts.
• Cream Cheese Frosting:.
• In small bowl beat together cream cheese and butter.
• Slowly beat in powdered sugar.
• Beat until smooth.
• Add 1 teaspoon vanilla.