When it comes to dessert, carrot cake is a spring dessert classic that never goes out of style. But have you ever tried making a sourdough carrot cake roll?
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Jump to RecipeA delicious classic
This unique twist on the traditional recipe adds depth of flavor and a subtle tanginess that elevates the dish to new heights. Plus, the beautiful swirl of cream cheese frosting and carrot cake makes it a showstopper for any occasion. In this blog post, I’ll walk you through how to make a sourdough carrot cake roll that’s sure to impress your friends and family.
Ingredients for sourdough carrot cake roll
To make this delicious dessert you will need for the cake:
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1/2 cup sourdough unfed/discard
- 3 large eggs
- 2/3 cup sugar
- 2 tbsp coconut oil
- 2 cup freshly grated carrots
- powdered sugar for dusting
For the frosting, you will need:
- 8 ounces cream cheese, room temperature
- 5 tbsp butter, room temperature
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1/2 cup finely chopped pecans
- 1/2 cup coconut flakes
How to make sourdough carrot cake roll
- Preheat oven to 350 degrees. Line a jelly roll or raised edge sheet pan with parchment paper. Spray parchment paper with nonstick cooking spray.
- Combine flour, baking powder, soda, salt and cinnamon in a medium bowl.
- In a large bowl, mix eggs, sugar and sourdough with hand or stand mixer until combined. Add oil and vanilla and mix.
- Add dry ingredients and mix just until combined. Do not overmix.
- Fold in grated carrots. Spread batter onto parchment forming an even layer.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and carefully roll the cake with the parchment into a log, starting on the short side.
- Allow the cake to cool completely.
- In the meantime, combine cream cheese, vanilla, butter, and powdered suger with a mixer until light and fluffy.
- When cake is cooled, unroll and spread the frosting over the entire cake. Top with pecans and coconut flakes. Reroll the cake without the parchment into a log ending with seam side down.
- Wrap the log with parchment paper and refrigerate for 2 hours.
- Dust with powdered sugar before serving.
Make chopping easier!
I purchased this handy manual chopper years ago, and it works great at finely chopping those pecans. You can purchase it here.
No sourdough?
This recipe can also be made without sourdough but will not have that little “tang” we all love from our starters.
Enjoy!
There you have it – a delicious twist on a classic recipe that’s sure to impress. The addition of sourdough starter gives this carrot cake roll a unique tanginess that perfectly complements the sweetness of the frosting and the crunch of the pecans. Plus, it’s a fun and impressive dessert to serve to your loved ones. So, the next time you’re in the mood for something sweet, give this recipe a try!
Sourdough Carrot Cake Roll
Equipment
- 1 jelly roll or sheet pan with raised edges
- 1 sheet parchment paper
- 1 Mixing bowl
- measuring cups/spoons
Ingredients
Sourdough Roll Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1/2 cup sourdough-fed or discard
- 3 large eggs-room temperature
- 2/3 cup sugar
- 1 tsp vanilla extract
- 2 tbsp coconut oil
- 2 cups fresh grated carrots
- powdered sugar for dusting
Frosting Ingredients
- 8 ounces cream cheese-room temperature
- 5 tbsp butter-room temperature
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1/2 cup finely chopped pecans
- 1/2 cup coconut flakes
Instructions
- Preheat oven to 350 degrees. Line a jelly roll/sheet pan with parchment paper. Spray parchment paper with nonstick cooking spray.
- In a medium bowl, whisk together flour, baking powder, soda, salt, and cinnamon.
- In a large bowl, beat eggs, sugar and sourdough starter until well combined. Add coconut oil and mix well.
- Add dry ingredients and mix just until combined. Do not over mix.
- Fold in grated carrots.
- Spread mixture onto parchment paper to form a nice, even layer. Bake for 15 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from oven and carefully roll cake into a log with the parchment, starting on the short end. Allow to cool completely.
- Prepare frosting by combining cream cheese, butter, vanilla, and powdered sugar. Beat with mixer until light and fluffy.
- Once cooled, gently unroll the cake. Spread frosting over the entire cake. Top with pecans and coconut flakes.
- Re-roll the cake without the parchment into a log ending with seam side down. Wrap log with new parchment paper and chill in the refrigerator for 2 hours.
- Dust with powdered sugar before serving.
This is delicious!!!