CARROT CAKE ROLL
Not only does it look gorgeous but it also tastes SO scrumptious and has the best texture. It’s a visually impressive & festive dessert that is perfect for Easter, spring, and other celebrations. Makes 10 servings
Ingredients
2.5 cups shredded carrots
1 teaspoon ground ginger
1/3 cup brown sugar (packed)
1.5 tsp vanilla extract
3/4 cup plain or GF flour
1.5 tsp ground cinnamon
1/2 tsp ground nutmeg
2.5 cups icing sugar
113g cream cheese (room temperature) – try quark or creme fraiche?
4 Tabs salted butter (room temperature)
3 large eggs (room temperature)
1/3 cup white sugar
1 tsp BP
1/2 tsp salt
jelly roll pan
sugared kitchen towel
Prep: Preheat oven to 160° (FF) and line pan with parchment. Spray and set aside.
1. Whip Eggs: In a large bowl, use a hand mixer to whip the eggs for 2-3 minutes on high, until light and frothy.
2. Add Sugars: Beat in the brown & white sugars and vanilla. Fold in the shredded carrots.
3. Mix Dry Ingredients: Whisk the flour, cinnamon, ginger, nutmeg, BP and salt in a medium bowl.
4. Add the drys to the wet mixture and fold in by hand just until no streaks of white remain.
5. Pour batter into prepared pan & bake for 10-15 mins til cake is fully baked in centre and a toothpick comes out clean. While it bakes, lay out a clean kitchen towel and dust it with about ¼-⅓ cup of icing sugar.
6. Cool and Roll the Cake: Remove cake from oven and let it cool for 5 minutes before inverting onto the kitchen towel. Using the short side, roll the cake up tightly into the towel. Leave the cake rolled up until it is completely cooled.
Cream Cheese Frosting
1. Make the Filling: While cake is cooling, prepare filling by beating cream cheese & butter together in a large bowl until smooth. Add vanilla & icing sugar: beat until smooth.
2. Unroll cooled cake & spread the filling evenly over it, leaving ½ inch of unfrosted cake on one of the short ends.
Roll and Chill: Start on the short end without the unfrosted part and roll the cake up tightly into a log. Wrap the cake tightly in plastic wrap and chill for at least 4 hours before serving.
3. Serve: When you’re ready to serve, you can dust it with more icing sugar or leave it plain. Slice with a sharp knife for the cleanest slices.
HELPFUL TIPS:
Be Prepared: Read through all of the instructions before making the recipe. This recipe is straightforward but there are quite a few important steps, so it’s read through before starting.
Room Temp: For best results, start with room temp butter, eggs and cream cheese.
Carrots: Peel and grate large carrots using a box grater or food processor. Don’t use pre-grated.
For Presentation: For a pretty presentation, you may want to slice off a small amount of each end of the cake so you can easily see the swirled roll when serving.
Prevent Sticking: Dusting the kitchen towel with icing sugar before rolling prevents sticking.
Wrap in Plastic Wrap: while it’s chilling in the fridge, to prevent it from becoming dry.
Clean Slices: Ensuring your cake is nice and chilled will help with getting beautiful clean slices. For super clean slices, be sure to use a very sharp knife and wipe it off between each slice.
Storing Leftovers (if you are lucky)
Fridge: Wrap leftover roll tightly in plastic wrap. Can keep in fridge for up to 3 days!
Freezer: Wrap tightly with plastic wrap then wrap in aluminum foil. It will keep for about a month. Write the date on it! Before serving, thaw for about an hour at room temp then, slice and enjoy!
