Carrot Cake Roll Recipe

Image Credit : Food Funs

Ingredients

For the Carrot Cake:

• ¾ cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• 3 large eggs
• ¾ cup granulated sugar
• 2 Tbsp oil (canola or vegetable)
• 1 tsp vanilla extract
• 2 cups shredded carrots

For the Cream Cheese Frosting:

• 8 oz cream cheese, cold
• 8 Tbsp (1/2 cup or 1 stick) butter, room temperature
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions

Step 1: Prepare the Cake Batter

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C).
   • Line a jelly roll pan (15×10 inches) with parchment paper, leaving some overhang for easy removal.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together:
     • ¾ cup all-purpose flour
     • ½ tsp baking powder
     • ½ tsp baking soda
     • ½ tsp salt
     • ½ tsp ground cinnamon
     • ½ tsp ground ginger
     • ¼ tsp ground nutmeg
     • ⅛ tsp ground cloves
3. Whisk Wet Ingredients:
   • In a large bowl, whisk together:
     • 3 large eggs
     • ¾ cup granulated sugar
     • 2 Tbsp oil
     • 1 tsp vanilla extract
4. Combine and Add Carrots:
   • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
   • Fold in 2 cups of shredded carrots until evenly distributed.

Step 2: Bake the Cake

1. Spread Batter:
   • Spread the batter evenly in the prepared jelly roll pan.
2. Bake:
   • Bake in the preheated oven for 10-13 minutes, or until the cake springs back when lightly touched.

Step 3: Roll and Cool the Cake

1. Roll the Cake:
   • Immediately after removing the cake from the oven, place a clean kitchen towel on top of the cake and another piece of parchment paper on top of the towel.
   • Starting from the short end, carefully roll the cake (including the parchment and towel) into a tight spiral.
   • Let it cool completely, about 10 minutes.

Step 4: Prepare the Frosting

1. Blend Cream Cheese and Butter:
   • In a large bowl, beat together:
     • 8 oz cold cream cheese
     • 8 Tbsp (1/2 cup) room temperature butter
   • Beat until smooth and creamy.
2. Add Powdered Sugar and Vanilla:
   • Gradually add 1 cup powdered sugar and 1 tsp vanilla extract.
   • Beat until fully combined and fluffy.

Step 5: Assemble the Cake Roll

1. Unroll the Cake:
   • Carefully unroll the cooled cake. Don’t worry if it cracks a bit; the frosting will cover it.
2. Spread Frosting:
   • Spread the cream cheese frosting evenly over the cake.
3. Re-roll the Cake:
   • Gently re-roll the cake (without the parchment and towel) into a tight roll.
   • Wrap it in plastic wrap and chill in the refrigerator for at least 1 hour to set.

Step 6: Serve the Cake Roll

1. Slice and Serve:
   • For clean slices, use a hot knife (dip the knife in hot water and wipe dry between cuts).
   • Let the cake roll thaw slightly before serving if chilled for an extended period.
2. Enjoy:
   • Enjoy your beautifully rolled, scrumptiously spiced Carrot Cake Roll!

Tips and Tricks

• Shredding Carrots: Use a fine grater for the carrots to ensure they blend well into the batter.
• Rolling the Cake: Rolling the cake while warm helps it maintain its shape without cracking too much.
• Cream Cheese: Keep the cream cheese cold to ensure the frosting stays firm and holds its shape.

And there you have it! A delectable Carrot Cake Roll that’s sure to impress and delight. Enjoy every bite!