Why Make This Recipe
Carrot cake roll is a delightful twist on traditional carrot cake. This dessert is not only visually appealing but also combines the moist and aromatic flavors of carrots and spices, all wrapped up in a lovely cake roll. It’s perfect for celebrations, family gatherings, or simply to enjoy with a cup of tea. Its creamy frosting adds an extra layer of sweetness, making it a treat everyone will love.
How to Make Carrot Cake Roll
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 1 cup grated carrots
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for frosting)
- Optional: Chopped walnuts or pecans for garnish
Directions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until light and fluffy. Add grated carrots and vanilla extract, then mix well.
- Gradually fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 15 minutes.
- While baking, prepare a clean kitchen towel and sprinkle it with powdered sugar.
- Once the cake is done, invert it onto the towel and peel off the parchment paper. Roll it up gently with the towel and let it cool completely.
- For the frosting, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Unroll the cooled cake and spread the frosting evenly over the surface, then re-roll without the towel.
- Wrap in plastic wrap and refrigerate for at least an hour before serving.
- Slice and serve, garnished with chopped nuts if desired.
How to Serve Carrot Cake Roll
Serve the carrot cake roll chilled or at room temperature. It can be sliced into rounds for individuals to enjoy, making it a great dessert for parties. Offering some extra chopped nuts on the side can also enhance the presentation and flavor for those who wish to add a crunchy texture.
How to Store Carrot Cake Roll
You can store the carrot cake roll in the refrigerator. Wrap it tightly in plastic wrap or keep it in an airtight container to maintain its freshness. It should stay good for about 3 to 5 days. If you want to keep it longer, consider freezing it. Just wrap it tightly and it can be stored in the freezer for up to 2 months.
Tips to Make Carrot Cake Roll
- Ensure your cream cheese and butter are softened before making the frosting. This helps create a smooth texture.
- Don’t overmix the cake batter; mix until just combined for a lighter cake.
- When rolling the cake with the towel, do it gently to avoid cracking.
- You can add raisins or crushed pineapple for extra flavor if desired.
Variation
If you want to switch things up, you can make a chocolate version of this cake roll by adding cocoa powder to the batter. You could also add different spices, like ginger or allspice, for a unique flavor profile.
FAQs
1. Can I make this cake roll ahead of time?
Yes, you can make the cake roll a day or two ahead of time. Just store it in the refrigerator until you are ready to serve.
2. What can I do if the cake cracks?
If the cake cracks while rolling, don’t worry! Just cover it with frosting – it will still taste delicious!
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might consider using a mix of both for a lighter cake.
Enjoy making your carrot cake roll and impress your family and friends with this delightful dessert!
Carrot Cake Roll
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 1 cup grated carrots
- 1 teaspoon vanilla extract
For the Frosting
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for frosting)
Optional Garnish
- Chopped walnuts or pecans For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until light and fluffy. Add grated carrots and vanilla extract, then mix well.
- Gradually fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan and spread evenly.
Baking
- Bake for 15 minutes.
- While baking, prepare a clean kitchen towel and sprinkle it with powdered sugar.
- Once the cake is done, invert it onto the towel and peel off the parchment paper.
- Roll it up gently with the towel and let it cool completely.
Frosting and Assembly
- For the frosting, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Unroll the cooled cake and spread the frosting evenly over the surface.
- Re-roll the cake without the towel.
- Wrap in plastic wrap and refrigerate for at least an hour before serving.
Serving
- Slice and serve, garnished with chopped nuts if desired.