King Arthur 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.

KING ARTHUR'S CARROT CAKE RECIPE - (4.3/5)

Steps:

• Cake: Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan. Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s). Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. (If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool. Frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin. Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake. Yield: 1 cake, 16 to 24 servings