A carrot cake roll is the perfect combination of classic flavors with a beautiful, rolled presentation. This moist and spiced carrot cake, paired with a smooth cream cheese frosting, makes for an impressive dessert that’s surprisingly easy to make. Here’s a step-by-step guide to creating your own carrot cake roll.
Ingredients:
For the Cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 large eggs
3/4 cup refined sugar
2 tablespoons oil (canola or vegetable)
1 teaspoon vanilla extract
2 cups finely grated carrots
For the BEST Cream Cheese Frosting:
8 ounces cream cheese, cold
8 tablespoons (1/2 cup or 1 stick) butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
- Prepare the Cake Batter:
Preheat your oven to 375°F (190°C) and line a jelly roll pan (approximately 10×15 inches) with parchment paper.
In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a separate large bowl, beat the eggs and sugar together until light and fluffy, about 3-4 minutes.
Gradually add the oil and vanilla extract to the egg mixture, mixing until combined.
Gently fold in the dry ingredients until just incorporated, then stir in the grated carrots.
- Bake the Cake:
Pour the batter into the prepared jelly roll pan, spreading it evenly.
Bake for 10-13 minutes or until the cake springs back when touched.
Remove from the oven and immediately move on to the rolling step.
- Roll and Cool the Cake:
While the cake is still hot, carefully lift it out of the pan using the parchment paper.
Starting from the short end, roll the cake (including the parchment paper) into a tight spiral.
Allow the rolled cake to cool completely on a wire rack for about 10-15 minutes.
- Prepare the Cream Cheese Frosting:
Beat the cold cream cheese and room-temperature butter together until smooth and creamy.
Gradually add the powdered sugar and continue to beat until fully combined.
Stir in the vanilla extract and mix until smooth.
- Assemble the Cake Roll:
Once the cake has cooled, carefully unroll it and remove the parchment paper.
Spread an even layer of cream cheese frosting over the entire surface of the cake.
Gently roll the cake back up (without the parchment paper this time) and place it seam-side down on a serving plate.
Refrigerate the cake for at least 30 minutes to allow it to firm up before slicing.
- Serving:
Once chilled, slice the cake roll into even pieces and serve. Enjoy the combination of the spiced carrot cake with the tangy cream cheese frosting!
Tips and Variations:
Softer Texture: To make the cake more tender, ensure not to overmix the batter. Fold the dry ingredients in gently to avoid activating the gluten in the flour.
Zest It Up: Add 1 tablespoon of orange zest to the cream cheese frosting for a citrusy twist that complements the spices in the cake.
Nuts: For added texture, sprinkle chopped walnuts or pecans over the frosting before rolling up the cake.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour to accommodate dietary needs.
Filling Variations: Instead of cream cheese frosting, you could fill the roll with whipped cream or mascarpone cheese for a different flavor profile.
How to Store:
In the Refrigerator: Wrap the cake roll tightly in plastic wrap and store it in the fridge for up to 3 days. This will help maintain its moisture and flavor.
In the Freezer: If you want to store it longer, wrap the cake roll in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When you’re ready to serve, allow it to thaw in the refrigerator overnight.
FAQs:
Q: Why did my cake crack when rolling?
A: Cracking often occurs if the cake has cooled too much before rolling. Make sure to roll the cake while it’s still warm, and do it gently. Also, avoid overbaking as a dry cake is more likely to crack.
Q: Can I make the cake roll ahead of time?
A: Yes! The cake roll can be made a day in advance. Simply store it in the refrigerator, tightly wrapped, until you’re ready to serve. For a longer storage option, you can freeze it as mentioned above.
Q: Can I substitute the carrots with something else?
A: If you’re not a fan of carrots, you can substitute them with grated zucchini or even finely chopped apples. Just make sure to squeeze out any excess moisture if using zucchini.
Q: What type of pan should I use?
A: A jelly roll pan (10×15 inches) is ideal for this recipe. It provides the right thickness for the cake to bake evenly and roll without cracking.
Enjoy making and serving this deliciously light yet rich carrot cake roll!