Carrot Cake Roll Recipe

Carrot Cake Roll Recipe

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This moist and flavorful carrot cake roll is the perfect dessert for any occasion. The rich cream cheese frosting adds a touch of sweetness and tanginess.

Ingredients:

For the Cake:

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • ½ cup chopped walnuts

For the Frosting:

  • 8 ounces cream cheese, softened
  • 4 ounces unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

Make the Cake:

  1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 15×10-inch jelly roll pan.
  2. Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
  3. Cream wet ingredients: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. 4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the carrots and walnuts. Mix until just combined.  
  4. Bake: Pour batter into prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool and roll: Immediately invert cake onto a clean, lightly floured towel. Peel off parchment paper and carefully roll up the cake in the towel, starting from the short side. Let cool completely.

Make the Frosting:

  1. Cream ingredients: In a large bowl, beat together cream cheese and butter until smooth. Gradually beat in powdered sugar and vanilla extract until light and fluffy.

Assemble the Cake Roll:

  1. Unroll the cake: Carefully unroll the cooled cake. Spread the frosting evenly over the cake.
  2. Reroll the cake: Gently reroll the cake, starting from the short side.
  3. Chill: Refrigerate the cake roll for at least 2 hours before slicing.

Tips:

  • For a more intense carrot flavor, use freshly grated carrots.
  • To prevent the cake from cracking, make sure it is completely cooled before rolling.
  • For a richer flavor, add a tablespoon of orange zest to the batter.

Enjoy your homemade carrot cake roll!

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