Sourdough Carrot Cake Recipes

SOURDOUGH CARROT CAKE RECIPE

Steps:

• Preheat the oven to 350 F.
• Prepare a 9x13 pan by smearing all the edges and corners with butter. I liked to add a piece of parchment paper on top of this, and butter that, as well. This is an extra step, but helps if you want to pull the whole cake out of the pan easily.
• Grate the carrots on the smallest hole of your box grater. Place the shredded carrots in between two sheets of paper towel, and place a plate on them to help squeeze out any excess liquid.
• In the bowl of your stand mixer, combine the sugar, olive oil, eggs, applesauce, sourdough starter, and vanilla. Mix on medium speed for about 2 minutes, until it is all combined well. This step adds some air bubbles into the batter, so don't skip it.
• In a large mixing bowl, whisk together the flour, cinnamon, baking soda, salt, ginger, nutmeg and cloves.
• In a medium mixing bowl, add the carrots with 1 Tablespoon of the dry ingredients mixture and toss to coat. This helps your carrots to evenly distribute in the cake batter.
• Add the dry ingredients to the stand mixer and stir until just combined.
• Fold in the carrots and 1 cup of chopped walnuts (save the over cup for decoration after frosting).
• Pour the cake batter into the prepared pan and smooth out to make sure its even in the pan.
• Bake the cake for 50-60 minutes, until a toothpick inserted in the center comes out clean and the cake does not jiggle when you gently shake the pan.
• Cool the cake in the pan completely.
• When the cake has completely cooled, you can mix the frosting.
• In the bowl of a stand mixer, add the softened cream cheese and mix until it is soft and fluffy, about 3 minutes.
• Add in the powdered sugar, vanilla, milk , and a pinch of sea salt.
• Mix on medium speed until combined and fluffy.
• Frost over the cake.
• Sprinkle the remaining 1 cup of chopped walnuts over the frosting.

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.

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:

• For the starter: Mix 2 cups flour with 2 cups cold water in a quart jar. Stir until smooth and let set out on counter for 3 days, stirring occasionally with a wooden spoon. You can use the starter after 3 days, but leaving it out as long a week develops even more "sour" notes. After this time, cover tightly and keep in the refrigerator indefinitely. For each use, take the starter out the night before and add 1 cup flour and 1 cup water. It will separate after some time in the refrigerator but should develop a dark but clear layer on top that can easily be stirred back into the flour that settles to the bottom. For the cake: Preheat the oven to 350 degrees. Spray a 9 X 13 pan with non-stick spray. Put all ingredients in order listed into a large mixing bowl. Beat for two minutes at medium speed. Pour into prepared pan and bake for 55 minutes. This cake will not test done, but is done after 55 minutes. Cool and top with cream cheese frosting. For the Frosting: 1 stick butter 8 oz. cream cheese Soften at room temperature. When soft and pliable, mix butter and cream cheese on medium speed of mixer until creamy. Slowly add 2 cups SIFTED powered sugar and blend until well incorporated. By hand, stir in 1 tsp. vanilla. Spread over cool cake, adding walnuts, if desired.