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Heavenly Carrot Cake Roll

Heavenly Carrot Cake Roll
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. 

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 cups grated carrots
  •  
  • 6 ounces cream cheese at room temperature
  • 4 tablespoons butter at room temperature
  • 2 cups powdered sugar
  • 3 tablespoons orange juice or milk
  • 1 teaspoon vanilla extract
  •  
  • 1/2 cup powdered sugar for rolling and for finishing

Instructions

  1. 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.

  2. 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.

  3. 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. 

  4. In a bowl, sift together the flour baking powder, cinnamon, nutmeg, and ginger. Add to the egg yolk mixture.

  5. 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.

  6. 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.  

  7. 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).  

  8. 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).  

  9. 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.

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This is so good! I love carrot cake recipes, and this version is just fantastic. I'd be a little nervous to get the rolled effect exactly right if I tried it at home, though.

I really liked the cream cheese frosting on this! I could have done without the carrot chunks but I'm not a huge fan of carrots on their own. Otherwise, this was really tasty!

I was a little put off by the visible grated carrots. It tastes delicious, but I would prefer that the crunch come from raisins or walnuts, not big slices of carrot.

Absolutely loved the cream cheese frosting on this cake! The cake was super moist and flavorful.

So much for not eating sweets in the new year! This one looked too good to pass up - and it was worth every bite! If you like carrot cake, you will love this carrot cake roll!

Light and fluffy on the outside, smooth and creamy on the inside - just how a cake roll should be. The flavor is simply delightful, with just the right balance of sweet and not-too-sweet. This recipe's a keeper.

The cream cheese frosting in this recipe is one of the best I've had. I'm not really a carrot person, so smaller pieces of orange would be preferable to me, but overall the flavors are pretty spectacular.

I loved that the cream cheese was in the center of the cake. It helped keep the cake nice and moist.

I loved this cake! And it looked very pretty on the platter. My only complaint is that the cream cheese frosting was a bit too dense. I might try a lighter frosting next time, maybe buttercream frosting.

I love carrot cake recipes with actual carrot slices, but I wish it was a little more carrot cake and a little less cream cheese. A little too sweet for me (but not so sweet that I didn't finish my entire slice!)

This was adorable as well as delicious. The cream cheese layer was amazing and probably my favorite part. I usually don't choose carrot cake if there are other options, but I think the cream cheese will turn carrot cake-haters into fans. It's like the gateway cake.

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