Heavenly Carrot Cake Roll
Carrot cake rolls are ingenious cake creations because you get the perfect mix of frosting and cake in each bite. Rather than having the frosting sit on top of the cake, this Heavenly Carrot Cake Roll has delicious cream cheese filling rolled up inside the homemade carrot cake. This marvelous carrot cake also looks beautiful on a serving platter without requiring too much effort. Instead of stressing out about layers and making your frosting spread perfectly, you can simply roll up your cake, and voila! This simple solution will allow you to spend less time baking the perfect Easter dessert and more time with family and good friends.
We are always thrilled to recommend new dessert recipes to our readers who love the Heavenly Carrot Cake Roll. If you enjoyed baking that delicious treat, we have a few other recipe ideas that we think you'll absolutely love.
One option is to try making a classic Tiramisu. This elegant Italian dessert features layers of coffee-soaked ladyfingers and creamy mascarpone cheese, topped with a dusting of cocoa powder. It's a great option for those who enjoy a more sophisticated dessert and are looking to impress their guests with a homemade treat.
If you're in the mood for something a bit lighter and refreshing, we suggest trying your hand at making a Lemon Blueberry Trifle. This dessert is perfect for the warmer months, with layers of fluffy lemon cake, zesty lemon curd, and juicy blueberries. It's a visually stunning dessert that is sure to be a hit at any summer gathering.
For those who are looking to challenge themselves a bit more in the kitchen, you might want to attempt a French Macaron recipe. These delicate almond cookies filled with buttercream or ganache are not only delicious but also make a beautiful and impressive dessert. Plus, there are endless flavor combinations to experiment with, so you can really get creative with your macarons.
We hope these dessert recommendations inspire you to try something new in the kitchen and continue to delight your taste buds with sweet treats!
Serves10
Cooking MethodOven
Ingredients
- 5 eggs, separated
- 1 cup sugar, divided
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3/4 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 cup grated carrots
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- 6 ounce cream cheese at room temperature
- 4 tablespoon butter at room temperature
- 2 cup powdered sugar
- 3 tablespoon orange juice or milk
- 1 teaspoon vanilla extract
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- 1/2 cup powdered sugar for rolling and for finishing
Instructions
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Preheat oven to 350º F. Grease a jelly roll pan (10x15 inches) and place a piece of parchment into it, then turn the paper over and rub with your fingers to be sure the paper is well coated on both sides.
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Beat egg whites with an electric mixer until foamy. Add cream of tartar and ½ cup of the sugar gradually with machine running and continue to beat until stiff peaks form. Set aside.
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Beat egg yolks with an electric mixer until slightly thickened. Add the remaining ½ cup sugar and the salt gradually with machine running and continue to beat until light and fluffy, about 3 minutes.
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In a bowl, sift together the flour baking powder, cinnamon, nutmeg, and ginger. Add to the egg yolk mixture.
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Fold the eggs whites and yolk mixtures together and then fold in the carrots until carrots are well distributed. Spoon into the prepared pan, smoothing to an even thickness.
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Bake 12 minutes or until center of cake feels dry when gently pressed with a finger. Cool on a wire rack for 3 minutes. While cake is cooling, spread a linen (not terry cloth) kitchen towel on the work surface and sprinkle heavily with ¼ cup powdered sugar.
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Run a knife around the edges of the pan to free the cake, then invert onto the towel. Carefully remove the parchment paper. Pull the short end of the towel over the cake by a few inches and then roll cake and towel into a tight spiral – if the cake splits, just press it together as much as possible. Set the rolled cake on the cooling rack and allow to come to room temperature – one hour (no longer).
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Meanwhile, make the filling: In an electric mixer, blend the cream cheese and butter until light and fluffy. With the machine running, gradually add the powdered sugar and beat until smooth. Add the juice (or milk) and vanilla until the filling is a thick spreading consistency (like frosting).
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Carefully unroll the cake and spread the filling on top, going up to within 1 inch along all edges. Using the towel to help with the rolling, again roll the cake and filling tightly, ending with the seam on the bottom. Chill the cake for at least 2 hours, or up to 2 days before serving. When ready to serve, dust the top with the remaining powdered sugar.