Sourdough Carrot Cake Roll
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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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
- 2 tsp 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.
Notes
This recipe can also be made without sourdough starter but will not have that "tangy" goodness we all know and love.
Servings: 10 servings
Calories: 350kcal
