Carrot Cake Roll
User Reviews
5
Carrot Cake Roll
Description
The cake batter is made by whisking together eggs, sugar, vanilla, and grated carrots, then folding in dry ingredients including flour, baking powder, salt, and warming spices cinnamon, ginger, and nutmeg. It is spread thinly onto a large jelly roll pan lined with parchment and baked until the center springs back when touched. Immediately after baking, the warm cake is rolled carefully in a powdered sugar-dusted kitchen towel to shape and cool.
The frosting is a smooth mixture of room temperature cream cheese, butter, powdered sugar, and vanilla and lemon extracts. Once the cake has cooled, it is unrolled, spread evenly with frosting, and rerolled tightly to make a spiral roll.
This carrot cake roll offers a moist, tender textured cake with a spiced flavor complemented by the tangy and sweet cream cheese filling. Sliced pieces display the attractive swirled effect and can be served as dessert or festive treat.
Using room temperature ingredients ensures smooth batter and frosting. Dusting the towel with powdered sugar stops the cake from sticking during rolling. Wrapping the finished roll in plastic wrap keeps it moist in the refrigerator. Measuring flour by fluffing and spooning prevents packing and keeps the cake tender. Decorative piping of frosting can add an appealing presentation.
Ingredients
For the cake
- 3/4 cup all-purpose flour (90g)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 egg
- 2/3 cup granulated sugar
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 2 cups carrot about 2-3 medium carrots (200g, shredded
- powdered sugar for rolling
- Food Coloring optional
For the frosting
- 8 ounces cream cheese 1 package at room temperature
- 3 cups powdered sugar 360g, sifted
- 1/2 cup butter room temperature (113g)
- 1 tsp vanilla extract (5ml)
- 1 tsp lemon extract (5ml)
Instructions
- Preheat oven to 375F and line a 10”x15” jelly roll sheet or quarter sheet pan with parchment paper. Cut the paper so it has an extra inch on the sides, you’ll use this excess paper to pull the cake out of the pan after baking.
- Sift the flour, salt, spices, and baking powder into a medium bowl then whisk together and set aside.
- Combine eggs, vanilla, and granulated sugar in a large bowl then whisk or beat until lighter in color and smooth.
- Add the grated carrots and mix until incorporated.
- Pour the dry mixture into the wet then fold in until just combined.
- Transfer the batter into your prepared baking sheet and use a spatula or offset spatula to smooth out. The batter will be quite thin after it’s smoothed out but that’s as it should be. Bake for 13-15 minutes at 375F. The cake is done when the center springs back when pressed lightly.
- While the cake bakes prepare your thin kitchen towel by dusting it with powdered sugar. When the cake is done lift it out of the pan and invert onto the sugared cloth.
- Peel back the parchment paper and roll tightly then place the rolled cake on a wire rack to cool completely.
- Make the cream cheese frosting by creaming the butter and cream cheese in a stand mixer fitted with a whisk attachment or large bowl if using a hand mixer. Add the vanilla and powdered sugar then beat until fluffy, smooth, and light in color. Reserve about ¼ cup of frosting for the buttercream carrots.
- Unroll the cake on your counter then spread the frosting leaving about half an inch unfrosted on the two long sides as well as the short side that will be on the outside after rolling.
- Roll the cake back up then wrap in plastic and refrigerate for at least an hour so the frosting can set up.
- Divide the reserved buttercream into two batches, color one green and the other orange then transfer to piping bags and snip the tips off.
- Once the cake is chilled, dust with powdered sugar and pipe little carrots on the top and sides using the orange and green frostings (see notes for decorating tips).
- Cut into slices using a sharp serrated knife and enjoy!
Notes
- Use room temperature ingredients (eggs, butter, cream cheese) for better batter and frosting consistency.
- Dust the kitchen towel with powdered sugar before rolling the warm cake to prevent sticking.
- Roll the cake immediately after baking while still warm and allow it to cool rolled to avoid cracking.
- Wrap the decorated roll tightly in plastic wrap before refrigeration to keep it moist.
- Measure flour by fluffing, spooning, and leveling with a knife to avoid overpacking which can toughen the cake.
- When piping carrot decorations, start with more pressure then release when finishing the shape for a tapered effect; small leaf tips or cut piping bag tips can be used for greenery.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 257mg | 11% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 4115IU | 82% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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