Recipes · Uncategorized

Carrot Cake Roll

Cake

  • 3 Eggs
  • ⅔ cup Granulated Sugar
  • 2 tablespoons Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ginger
  • ¼ teaspoon Nutmeg
  • 2 teaspoons Cinnamon
  • ¾ cup Flour
  • 2 cups Shredded Carrots, 2 medium
  • Powdered Sugar, to help roll cake

Filling

  • 6 ounces Cream Cheese, room temperature
  • 4 tablespoons Butter, room temperature
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • Powdered Sugar, dusting
  1. Preheat oven to 350F; line a jelly roll pan 10×15″ with foil and spray with cooking spray
  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; will need to use a wooden spoon to spread it to all the corners of the pan; bake for 9-11 minutes
  5. While cake is baking, set a clean kitchen towel out on large work surface; sprinkle liberally with powdered sugar (¼ 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 bowl over the cake; roll tightly, rolling up the cake into the towel; let cool completely while rolled, at least an hour
  7. While the cake is cooling make 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; reroll tightly
  9. Chill until it firms up; at least thirty minutes to one hour; dust with powdered sugar, then slice and serve; cake can be wrapped in plastic and freeze for up to one month

Just in case you need a jelly roll pan or a mixer!

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