Wednesday, November 19, 2014

Carrot Cake Roll

I find this carrot cake roll refreshing....unlike the classic carrot cake, this is made in roll up style...mmmm love the moistness of the carrot cake roll and the cheese cream is lip-smacking good.  I found this cake from Crazy For Crust blog and it is really good.  I share the roll with my community gardeners and they love it too. I can make this again for them come our community gardeners Xmas party  :)  So super duper happy with this carrot cake roll.  This roll is easy to make and at the same time it tastes the same as the classiccarrot cake.  Thumbs up for this and if you don't know what you are going to bake for your coming Xmas party , you can try this roll up carrot cake :)

the carrot cake rolls well and there is no crack at all
I would consider this a success :p


I added a layer of toasted walnuts on the cream cheese spread
so very delicious...yum yum




Carrot Cake Roll  - adapted from Crazy For Crust 

Ingredients :
    For the Cake:
  • 3 eggs
  • 2/3 cup granulated sugar    * I used dark brown sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 3/4 cup flour
  • 2 cups shredded carrots (about 2 medium carrots)
  • * I added 1/2 cup toasted walnut - chop it coarsely
  • Powdered sugar, to aid in rolling
  • For the Filling:
  • 6 ounces cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract   * I added 2 tsp of  lemon juice 
  • Powdered sugar, for dusting
  • * added toasted chopped walnuts
Instructions
  1. Preheat oven to 350 degrees. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  2. Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
  3. Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
  4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
  5. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
  7. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
  8. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.
Notes
Optional: add 1/2-1 cup toasted pecans or walnuts to the filling!



Enjoy !



3 comments:

  1. i am keeping this recipe! it looks soooo good..will make for my neighnourhood taichi breakfast picnic soon!so pretty too!thanks so much for sharing Elin!

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    Replies
    1. Zurin, you are welcome...yea, it is good for your taichi group. I am sure they will love it :)

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