I made a little less padding, but I followed it exactly and knew INCREDIBLE!
Delicious spring version of your favorite cake roll: Carrot cake roll! An easy and spicy carrot cake roll with cream cheese icing inside. Watch the video and photo tutorial for lots of tips and tricks!
All right, my fellow pumpkin roll lovers. (And I know you’re out there, based on the fact that 10 million – yes, millions – of you watched this video last fall) I have a new recipe for you to try:
A carrot cake roll! ? ? ?
You guessed it. This recipe is everything you like about a traditional pumpkin roll – the delicious spice cake, a decadent cream cheese filling, all rolled into one nice little roll – but this one is made with a fantastic carrot cake instead of pumpkin. And when I say carrot, I mean a lot of carrots. Because, believe it or not, there are two cups full of freshly grated carrots hidden in there. Bugs Bunny would be so proud.
Ingredients:
For the cake:
3/4 cup flour
2 teaspoons ground cinnamon
1 tsp. baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs
1/2 cup of granulated sugar
2 tablespoons of vegetable oil
1 teaspoon of pure vanilla extract
3 medium carrots, grated
For the stuffing:
1 cup of confectioner’s sugar
1 package (8 oz.) cream cheese, softened
6 tablespoons of salted butter, softened
1 teaspoon of pure vanilla extract
For the icing drizzle:
3 cups of confectionery sugar
1/2 teaspoon vanilla extract
10-11 tablespoons of milk
Instructions
Preheat the oven to 375 degrees F and line a 15 x 10 inch gelatin pan with parchment paper, leaving a small protrusion on each side.
In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg and cloves and whisk.
In a large bowl, combine eggs and sugar and beat until combined.
Add the vegetable oil, vanilla extract and carrots and stir again until combined.
Pour dry ingredients into large bowl and fold over to combine.
Stir the dough until combined. Pour batter into jelly roll pan and spread in an even layer. Bake for 12 minutes and remove the cake from the pan using the side protrusion.
Place cake on a large wooden cutting board and gently roll up cake lengthwise.
Carefully transfer the cake to a cooling rack and let it cool completely.
To prepare the filling,
Combine sugar, cream cheese, butter and vanilla extract in a medium bowl and whisk until smooth and creamy.
Carefully unroll the cake and spread the filling over the cake, leaving a small gap at all edges.
Roll the cake again and wrap it tightly in plastic wrap.
Chill it in the refrigerator for 1 hour before serving.
When ready to serve, combine glaze ingredients in a bowl and whisk until smooth. Sprinkle over cake and cut into slices.
ENJOY!