Sourdough Carrot Cake
This recipe draws on several recipes with ideas taken from each.
Equipment
- Stand mixer with dough hook plus whisk for the frosting.
- 18cm square cake tin removable base
Ingredients
- 120 g Leftover sourdough starter
- 175 g Light muscovado sugar
- 175 g Sunflower oil
- 1 tsp Vanilla essence
- 3 Large eggs
- 140 g Freshly grated carrots
- Zest of 1 large orange
- 175 g Self-raising flour
- 1 tsp Bicarbonate of soda
- 1 ½ tsp Mixed spice* prepared from a jar or 1 tsp cinnamon + 1/2 tsp fresh ground nutmeg or the spices as mixed for the Pain D'Epice or Speculaas recipes.
Frosting
- 200 g Mascarpone
- 20 g Unsalted butter softened
- 30 g Icing Sugar
- Zest of 1 large orange
Instructions
- Heat the oven to 180C (fan 160C).
- Put the sourdough starter, sugar, sunflower oil, vanilla essence and eggs into the mixing bowl and mix well.
- Add the grated carrots and orange zest and mix
- Sift the self-raising flour, bicarbonate of soda and spices. Add to the mixing bowl and mix well
- Grease and dust the inside sides of an 18cm square cake tin.
- Pour the batter into the baking tin.
- Bake for 40-45 mins. Test with skewer
- Allow to stand in the tin for 5/10 minutes and allow to cool on a wire rack.
- Whisk the ingredients for the frosting except for the zest and apply. Finally sprinkle the zest over the frosting.
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