Enjoy the flavor of the delicious Carrot Cake Roll that we bring for you. They are the best accompaniment for breakfasts.
Stay with us so that you know this fabulous recipe and the best way to prepare it.
This Carrot Cake Roll recipe will delight your little ones and your whole family.
Prep Time: 20 minutes | Baking Time: 10 minutes | Additional Time: 2 hours | Total Time: 2 hours, 30 minutes | Makes: 8 servings
Ingredients for the Cake:
¾ cup All-Purpose Flour
1 tsp Baking Powder
1 tbsp Cinnamon (Ground)
½ tsp Ginger (Ground)
¼ tsp Nutmeg (Ground)
⅛ tsp Cloves (Ground)
3 Large Eggs (Room Temp)
⅔ cup White Sugar
1 tsp Pure Vanilla Extract
1 ¾ cup Carrots ( Finely Grated)
Dusting:
Powdered sugar
Frosting:
1 package (8 oz) cream cheese (room temp)
5 Tbsp sweet cream butter (room temp)
1 tsp pure vanilla extract
2 C powdered sugar
Directions:
Step 1. Preheat oven to 350 degrees. Spray a cookie sheet with raised edges with nonstick baking spray.
Step 2. Cut the parchment paper larger than the cookie sheet to allow for over hanging on all four sides. Line the cookie sheet with parchment paper.
Step 3. Spray the parchment paper with nonstick baking spray.
Cake:
Step 1. Add flour, baking powder, cinnamon, ginger, nutmeg, and cloves in a sifter sitting over a bowl. Sift the ingredients until blended. Set aside.
Step 2. Add eggs in a large mixing bowl. Beat with an electric mixer set on high until the eggs are thick and frothy. (5 minutes)
Step 3. Continue beating on high while adding in the vanilla and sugar. Beat for 1 minute.
Step 4. Slowly fold in the dry ingredients, stirring to combine. Fold in the carrots.
Step 5. Dump the batter onto the prepared cookie sheet. Use a rubber spatula to spread the batter on the cookie sheet.
Step 6. Make sure that you spread it to all four corners of the cookie sheet. Bake at 350 degrees for 10-12 minutes. (Insert a toothpick in the center of the cake to make sure the cake is done.)
Step 7. Lay a clean kitchen towel on the counter top. Sprinkle ½ cup powdered sugar on the kitchen towel.
Step 8. As soon as the cake comes out of the oven, flip the cake onto the towel.
Step 9. Carefully peel the parchment paper off of the cake. Fold one end of the towel over a short end of the cake.
Step 10. Start at the short end of the cake and roll the cake into the towel. Set the cake aside to cool to room temperature. (1 hour)
Frosting:
Step 1. Add cream cheese and butter in a large mixing bowl. Use an electric mixer beating until the mixture is smooth.
Step 2. Reduce mixing speed to low ( add in vanilla and powdered sugar) until well combined and creamy.
Making the roll:
Step 1. Gently start to unroll the cake from the towel (carefully check to make sure that the cake is releasing from the towel,)
Step 2. With an offset spatula spread the frosting over the cake. Make sure that the entire surface is covered with frosting including the edges.
Step 3. Reroll the cake. Place the cake, swam down, on a cake platter. Transfer the cake platter to the refrigerator for 30 minutes. Before serving dust the cake roll with powdered sugar.
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Carrot Cake Roll
Ingredients
Ingredients for the Cake:
- ¾ cup All-Purpose Flour
- 1 tsp Baking Powder
- 1 tbsp Cinnamon Ground
- ½ tsp Ginger Ground
- ¼ tsp Nutmeg Ground
- ⅛ tsp Cloves Ground
- 3 Large Eggs Room Temp
- ⅔ cup White Sugar
- 1 tsp Pure Vanilla Extract
- 1 ¾ cup Carrots Finely Grated
Dusting:
- Powdered sugar
Frosting:
- 1 package 8 oz cream cheese (room temp)
- 5 Tbsp sweet cream butter room temp
- 1 tsp pure vanilla extract
- 2 C powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray a cookie sheet with raised edges with nonstick baking spray.
- Cut the parchment paper larger than the cookie sheet to allow for overhanging on all four sides.
- Line the cookie sheet with parchment paper.
- Spray the parchment paper with nonstick baking spray.
Cake:
- Add flour, baking powder, cinnamon, ginger, nutmeg, and cloves in a sifter sitting over a bowl. Sift the ingredients until blended. Set aside.
- Add eggs in a large mixing bowl. Beat with an electric mixer set on high until the eggs are thick and frothy. (5 minutes)
- Continue beating on high while adding in the vanilla and sugar. Beat for 1 minute.
- Slowly fold in the dry ingredients, stirring to combine. Fold in the carrots.
- Dump the batter onto the prepared cookie sheet. Use a rubber spatula to spread the batter on the cookie sheet.
- Make sure that you spread it to all four corners of the cookie sheet. Bake at 350 degrees for 10-12 minutes. (Insert a toothpick in the center of the cake to make sure the cake is done.)
- Lay a clean kitchen towel on the countertop. Sprinkle ½ cup powdered sugar on the kitchen towel.
- As soon as the cake comes out of the oven, flip the cake onto the towel.
- Carefully peel the parchment paper off of the cake. Fold one end of the towel over a short end of the cake.
- Start at the short end of the cake and roll the cake into the towel. Set the cake aside to cool to room temperature. (1 hour)
Frosting:
- Add cream cheese and butter in a large mixing bowl. Use an electric mixer beating until the mixture is smooth.
- Reduce mixing speed to low ( add in vanilla and powdered sugar) until well combined and creamy.
Making the roll:
- Gently start to unroll the cake from the towel (carefully check to make sure that the cake is released from the towel,)
- With an offset spatula spread the frosting over the cake. Make sure that the entire surface is covered with frosting including the edges.
- Reroll the cake. Place the cake, swam down, on a cake platter. Transfer the cake platter to the refrigerator for 30 minutes. Before serving dust the cake roll with powdered sugar.
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