Rustic carrot bundt cake, one of the so-called “fridge clean-out” savory pies. That is, those cakes prepared with whatever is left… But don’t be intimidated, the result will be excellent and the taste outstanding.

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Difficulty: Easy
Cost: Economical
Rest time: 4 Hours
Preparation time: 15 Minutes
Portions: 12 slices
Cooking methods: Oven
Cuisine: Italian

Ingredients

4 cups all-purpose flour
1.4 oz dried sourdough starter
1 teaspoon granulated sugar
to taste mixed peppercorns
0.35 oz fine salt
0.8 cup milk
3 eggs
8.8 oz carrots (cleaned)
8.8 oz Asiago cheese (not aged)
0.7 oz grated Grana Padano
2 teaspoons savory
Half teaspoon garlic powder
2 tablespoons olive oil

Tools

1 Stand Mixer
1 Cake Pan
1 Cutting Board
1 Grater

Preparation of Rustic Carrot Bundt Cake

In the bowl of the stand mixer, add all-purpose flour, dried sourdough starter, and sugar.
Give a quick stir with a spoon and then add a generous grind of pepper and salt.
Start the stand mixer and begin to pour half of the milk. Work for a couple of minutes and then pour the other half.
Incorporate well.
Now add the eggs, one at a time, to ensure they blend well.
Grate the carrots with a large hole grater and add them to the flour mixture.
Also add the olive oil and restart the stand mixer.
Cut Asiago into cubes about 0.4 inches and add them to the cake mixture.
Then add the grated Grana Padano, savory, and garlic powder.
Mix everything well.
Once the dough is ready, butter and flour a bundt cake pan, pour the dough, and cover with plastic wrap.
Let rise for 3/4 hours at room temperature.
After rising time, remove the plastic wrap and bake in a preheated oven at 356°F for 30/35 minutes.
Once baked, let it cool for 5/10 minutes before removing from the pan, otherwise it may break.
And voilà… now the rustic carrot bundt cake is ready to serve to friends and family.