Best Sourdough Carrot Cake

subheading: For the Cake:

note: Note: Ina’s original recipe calls for mild flavored vegetable oil (not olive oil), 2 tsp group cinnamon (not chai spice), and it does not contain any sourdough starter. I like the flavor of olive oil and you can skip the sourdough starter if you don’t have any.

subheading: For the cake:

2 cups ( 400 g) sugar

1 ⅓ cups ( 320 ml) olive oil

3 extra-large eggs ( 70 g each), at room temperature

½ 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

¼ tsp fine sea salt

3 cups ( 300 g) grated carrots, about 1 lb carrots

1 level tbsp. all-purpose flour

½ to 1 cup ( 75 g- 150 g) raisins (optional)

½ to 1 cup ( 60 g -1 20 g) chopped walnuts (optional)

subheading: For the frosting:

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

subheading: To decorate:

Pastel chocolate eggs (optional)

Directions at theclevercarrot.com

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