Saturday, November 26, 2022

Carrot Cake Roll

 


This is from Gimme some Oven. Carrot cake is my absolute favorite dessert. This recipe has everything you love about classic carrot cake with cream cheese frosting; rolled up into this cute dessert. 

Ingredients:

  • 3/4 cup flour ( I used King Arthur cup for cup gluten-free flour)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup granulated sugar
  • 2 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots (about 2-3 medium carrots)
  • 1 batch cream cheese filling 
  • 1/4 cup powdered sugar
Ingredients for Cream Cheese Filling:
  • 1 cup powdered sugar, sifted
  • 8 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
Directions for Cake:
Preheat oven to 375-degrees.

Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan; so you can easily lift the cake out after baking. Before pouring batter on to the parchment; sprinkle a bit of water on the pan, this will cause the parchment to stick to the pan.

Whisk together flour, cinnamon, ginger, nutmeg, clove, baking powder and salt until combined.

In a large mixing bowl, whisk together eggs and sugar for 1 minute until thick.

Add oil, vanilla and shredded carrots and whisk until combined.

Spread the batter evenly into prepared pan.

Bake for 10-13 minutes or until top of cake springs back when touched.

Carefully lift the parchment paper and cake onto a flat surface. Slowly roll the cake from short end until completely rolled up.

Transfer cake to a wire rack to cool completely.

Directions for Cream Cheese Frosting:
In a mixing bowl, combine the cream cheese and butter until creamy. 

Add vanilla extract and powdered sugar and combine until creamy.

To Assemble:
Carefully unroll the cake on a piece of waxed paper. 

Spread the Cream Cheese Frosting to 3/4-inch from borders. 

Re-roll the cake, gently peeling away the parchment paper.

Tightly wrap cake in plastic wrap and refrigerate or freeze.

I find it easier to slice cake frozen.

To serve sprinkle cake pieces with powdered sugar.


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