Carrot Cake Roll
I’m glad I did bake this cake because my son discovered my little box of Cadbury Mini Easter chocolate eggs I hid in one of the kitchen drawers and started circling on it…he keeps asking what it’s for and if I don’t move fast enough, I’ll soon find an empty box of chocolate for sure.
Ingredients
FOR THE CAKE:
- Unsalted Butter at room temperature / for greasing pan
- ¾ cup All Purpose Flour see note below
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Fine Salt
- 4 pcs Eggs large size / at room temperature
- 1 cup Brown Sugar
- ½ cup Carrot medium size / finely grated
FOR CREAM CHEESE FROSTING:
- 4 ounces Cream Cheese at room temperature
- 1 cup Whipping Cream rate
- 1 pinch Fine Salt
- ¼ cup Honey
- 2 teaspoons Pure Vanilla Extract
- ¼ cup Pecans or walnuts / chopped
- 1 pc Carrot small size / grated (1/4 cup grated)
FOR DECORATION:
- Walnuts or pecans / few pieces
Instructions
- Preheat the oven to 375 degrees F.
FOR THE CAKE:
- Grease a 13-by-18-inch sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper.
- In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine.
- Place the eggs and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes.
- With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated.
- Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
- While the cake is baking, lay a clean, thin cotton dish towel (or a piece of parchment paper) out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.)
- As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel.
- Peel away the parchment paper.
- Starting at one of the short ends, gently roll the warm cake and the towel together.
- Allow the rolled cake to cool completely on a wire rack.
FOR THE FROSTING:
- Beat the cream cheese until smooth, add the whipping cream and beat together with an electric mixer on medium speed until stiff and smooth, about 3 minutes.
- Reduce the speed to low and add the honey (or sugar) vanilla..
- Continue to beat until completely combined, about 2 minutes.
- Increase the speed to high and beat until fluffy, about 4 minutes more.
TO ASSEMBLE:
- Place ½ cup of the frosting in a small bowl and set aside.
- Carefully unroll the cake onto a cutting board.
- On the remaining half of the frosting, Gently fold in grated carrot (¼ cup) and chopped pecans (2-3 tablespoons).
- Using a small offset spatula, spread half the frosting evenly over the cake, making sure to go all the way to the edge.
- Carefully re-roll the cake, using the parchment paper as a guide.
- Place the cake roll on a platter.
- Frost the sides and ends of the cake with the remaining frosting.
- Place grated pecans over the cake for garnish and added chocolate eggs (optional) for a simple finishing touch.
- Decorate as you please and add anything to your liking :)
Notes
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Tried this recipe?Let us know how it was!