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.