In a large bowl whisk together your active sourdough starter and milk until the starter is completely dissolved.

Then whisk in the finely grated carrots, vanilla, sugar and egg.

Add in the flour, spices, and salt until a shaggy dough forms.

Melt the butter and allow it to cool until it is no longer hot to the touch. Add it to the dough and mix until it is fully incorporated.

After mixing, cover the dough with a damp cloth and allow it to rest for 30 minutes.

After the rest period, uncover the dough and perform a set of stretch and folds. Stretching and folding will strengthen the dough. For instructions on how to stretch and fold click here.

Repeat this process of resting the dough and performing stretch and folds two more times. You will have performed three total sets. See tips if using a stand mixer.

Cover your bowl with a damp cloth to bulk ferment at 70°F(21°C) for 9-11 hours, or overnight. The dough will need to rise until it is almost double its original size. Rise times will vary depending on the temperature of your home, add or subtract time if your home is cooler or warmer.

Lightly flour your work surface before turning out the dough. Pat the dough into a rectangular shape, and use a floured rolling pin to roll the dough into a 13″x15″ rectangle.

Mix the sugar, molasses, and spices in a bowl to make the filling and set aside. If you don’t have molasses substitute the regular sugar with brown sugar.

Spread the room temperature butter onto the sheet of dough leaving a one-inch margin crosswise. This margin is to help seal the rolls once you roll up the dough. See tip for how to know when your butter is soft enough.

Add the spiced sugar mixture and spread it evenly on top of the layer of butter. Add chopped pecans, walnuts, or dried fruit if you like.

Now that the filling is spread roll the dough up tightly. Start with the end opposite of the margin and roll inwards applying a gentle pressure.

Lightly wet your margin with water before sealing and allow your roll to rest seam down for a minute to ensure a tight seal.

Using a non-serrated knife cut your log into eight equally sized rolls. Wetting your knife every few cuts will prevent the dough from pulling and give you a clean cut.

Place your cut rolls into 9″x13″ pan and cover with a damp cloth. Allow them to rise at 70°F(21°C) for for 2 hours, or until they are about half of their original size. Rise time will depend on the temperature of your home, but preheating your oven and placing the pan on top of your stove can speed up the process.

Place your rolls in the center rack of a 350°F preheated oven for 30-35 minutes.

While your rolls bake make the frosting. Whip together the softened cream cheese, butter, vanilla, and powdered sugar.

Once out of the oven allow your rolls to cool for 15 minutes before frosting. Top with grated carrots, serve and enjoy!