CARROT CAKE ROLL
It's carrot cake...rolled up and totally transportable! And it looks good too. Everyone loves it when I make it.
Provided by SaraSunshine
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed cookie sheet or jelly roll pan with parchment paper.
- Combine eggs and sugar in a mixing bowl. Add carrot and pineapple.
- Mix flour, cinnamon, baking powder, and salt together in a separate bowl. Pour in egg mixture; mix until it comes together. Spread batter on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Allow to cool completely, about 30 minutes.
- Beat cream cheese, powdered sugar, and vanilla extract together in a bowl. Spread cream cheese filling evenly over the cooled cake. Sprinkle walnuts on top of filling.
- Run a spatula under the cake to loosen from the parchment paper. Grab the paper from one end and start rolling, pulling the paper away as you do. Roll up and refrigerate for 1 hour before cutting.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 49.7 g, Cholesterol 80.4 mg, Fat 17.3 g, Fiber 1.9 g, Protein 6.9 g, SaturatedFat 6.2 g, Sodium 262.5 mg, Sugar 36.7 g
CARROT CAKE JELLY ROLL
Each slice of this spiced, jelly roll-inspired cake comes with a creamy spiral of cream cheese frosting. Topped with cute frosting carrots, it's an extra-special dessert for Easter or any springtime celebration.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 375 degrees F. For the cake: Grease a 13-by-18-inch sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper.
- In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
- While the cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together. Allow the rolled cake to cool completely on a wire rack.
- For the candied carrots: Combine the grated carrot, sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring often, and cook until the carrots are bright orange, glossy and almost dry, about 12 minutes. Remove to a plate with a slotted spoon and let cool. (The candied carrots will be in clumps.)
- For the frosting: Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the confectioners¿ sugar, vanilla and 1 teaspoon milk. Continue to beat until completely combined, about 2 minutes. (If needed add the second teaspoon of milk, the mixture should be fluffy not runny.) Increase the speed to high and beat until fluffy, about 4 minutes more.
- To assemble: Place 1/2 cup of the frosting in a small bowl and set aside. Carefully unroll the cake onto a cutting board with the towel underneath. Using a small offset spatula, spread half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, raisins and golden raisins, making sure to go all the way to the edges. Disperse teaspoons of candied carrots across the frosting. Carefully reroll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface.
- Combine the reserved 1/2 cup frosting with 2 to 4 drops orange food coloring and mix well. Transfer the tinted frosting to a pastry bag fitted with a small plain tip. Pipe 12 carrots evenly down the center of the cake roll and top each with a small piece of reserved carrot frond. Place the cake in the refrigerator until fully chilled, about 2 hours.
CARROT CAKE ROLL
Looking for a fun twist on carrot cake? You will love this delicious carrot cake roll filled with homemade cream cheese frosting!
Provided by Julie Clark
Categories Dessert
Time 1h47m
Number Of Ingredients 15
Steps:
- Preheat oven to 350º Fahrenheit. Line a 10x15 inch jelly roll pan (or cookie sheet with a raised edge) with parchment paper. Allow the parchment paper to come at least 1 inch above the sides of the pan for easy lifting the finished cake from the pan. Spray the parchment paper in the pan with non-stick cooking spray.
- Sprinkle a large, clean kitchen towel very generously with powdered sugar (use at least ½ cup). Set aside for as soon as the cake is out of the oven.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
- In a large mixing bowl or the bowl of a stand mixer, beat the eggs, sugar and vanilla for 1 minute at high speed.
- Add the vegetable oil and mix just until combined.
- Pour the dry mixture into the wet mixture and stir gently just until combined.
- Fold in the grated carrots.
- Spread the cake batter evenly into the prepared jelly roll pan, spreading all the way to the edges. Bake for 10-12 minutes until a toothpick inserted into the center comes out clean (do not under bake).
- As soon as the cake comes out of the oven, turn the cake out of the pan onto the sugared towel. Peel away the parchment paper carefully.
- Immediatelty fold the end of the towel over one of the short ends of the cake. Roll the cake up into the towel, starting at the short end. Set the cake aside to cool to room temperature, about 45 minutes.
- While the cake is cooling, prepare the frosting. In a large mixing bowl, beat together the cream cheese and butter with an electric mixer until smooth. Add the vanilla extract and powdered sugar and mix on low speed until combined and the frosting is creamy.
- Very gently, unroll the cooled cake roll and be sure it is fully released from the towel. Spread the frosting onto the cake, edge to edge. Re-roll the cake gently. Transfer the cake roll to a plate, seam side down.
- Chill the cake roll in the refrigerator for 30 minutes. Dust with powdered sugar before serving.
Nutrition Facts : Calories 346 kcal, Carbohydrate 49 g, Protein 5 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 103 mg, Sodium 164 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving
CARROT CAKE ROLL
I love how fancy cake rolls look, but I'd never tried much more than the typical pumpkin roll at Christmas. This is a terrific variation and looks like it was much harder than it actually is! This recipe is also made with honey rather than processed sugar.
Provided by Frazzled Mom
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Spray a jellyroll pan with nonstick cooking spray, then line with wax paper or parchment paper.
- Spray paper with more cooking spray.
- Sift together the flour, cornstarch, baking powder and cinnamon.
- In a medium bowl, beat the egg yolks until light and thick. Blend in honey, lemon and vanilla. Stir in dry ingredients until just blended. Stir in carrots. In a bowl, beat egg whites until foamy. Sprinkle in cream of tartar and beat until stiff peaks form. Stir about 1/4 of egg whites into batter, then fold in the rest. Spoon batter into pan. Bake for 12 to 15 minutes.
- In a bowl, beat cream cheese until fluffy; beat in honey, vanilla extract, raisins and coconut.
- Sprinkle a towel with coconut. Loosen cake and turn onto towel, peel off wax paper. Roll cake up in towel and let stand for 1 minute. Unroll and let stand for 3 minutes, then roll up and let stand until cool. Unroll cake; remove towel. Spread with filling right to edges of cake. Re-roll cake.
- Store in refrigerator.
Nutrition Facts : Calories 274.8, Fat 13.2, SaturatedFat 8, Cholesterol 110.5, Sodium 167.4, Carbohydrate 34.6, Fiber 1.1, Sugar 22.8, Protein 5.9
CARROT CAKE ROLL WITH HONEY CREAM CHEESE FROSTING
Steps:
- For the cake: Position a rack in the center of the oven and preheat to 375 degrees F.
- Grease a 13-by-18-inch baking sheet with butter, line the bottom with parchment and generously butter and flour the paper.
- Whisk the flour, cinnamon, baking powder, baking soda, ginger, cardamom and salt in a small bowl. Put the eggs, granulated sugar and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the grated carrots, then slowly add the flour mixture, mixing until just incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
- Meanwhile, put a clean kitchen towel on a working surface. Sift 1/4 cup confectioners' sugar evenly over the towel. (This will prevent the cake from sticking to the towel.)
- Remove the cake from the oven as soon as finishes baking. Immediately loosen the edges of the cake and invert it onto the prepared kitchen towel. Peel off the parchment. Starting at a short end, gently roll up the warm cake and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool completely.
- For the frosting: Combine the cream cheese, butter, raw honey and salt together in the bowl of a stand mixer fitted with the whisk attachment on medium speed until smooth, about 3 minutes. Reduce the speed to low, add the confectioners' sugar and mix until completely combined, about 2 minutes. Increase the speed to high and beat until fluffy, about 3 minutes. The texture should be like thick Greek yogurt. If the frosting is a little soft, chill it in the refrigerator for 15 to 20 minutes.
- To assemble: Carefully unroll the cake onto a cutting board with the towel underneath. Spread half of the frosting evenly over the cake with a small offset spatula. Evenly sprinkle the walnuts, dark raisins and golden raisins, making sure to distribute them all the way to the edges. Carefully roll up the cake again (without the towel). Transfer seam-side down to a platter. Frost the sides and ends of the cake with the remaining frosting and press the toasted shredded coconut all over the surface.
- Refrigerate the cake until fully chilled, about 2 hours. Slice and serve.
PASSOVER CARROT CAKE ROLL
Add a twist (of lemon juice!) to this Passover Carrot Cake Roll. Roll the luscious lemon-cream cheese filling right into the cake and dust with cinnamon. This Passover Carrot Cake Roll is made with matzo meal, potato starch and lots of great spices.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- Position the oven rack on the bottom third of the oven. Preheat the oven to 350ºF. Butter a 10-1/2x15-1/2-inch jelly roll pan with 2 teaspoons of the butter. Line the pan with parchment paper, overhanging the short ends by about 3 inches. Using the remaining 2 teaspoons, butter the part of the paper that fits inside the pan. Set the pan aside.
- Sift the matzo cake meal and potato starch together into a bowl. Add the ground almonds, cinnamon and nutmeg and whisk the ingredients to combine them completely. Set aside. Beat the egg yolks and brown sugar in the bowl of an electric mixer set at medium speed for 2-3 minutes or until thick and well combined. Stir in the carrots and matzo cake meal mixture and mix until thoroughly blended.
- In another bowl, beat the egg whites with a whisk (or use an electric mixer with a whisk attachment set at medium speed) for about 2 minutes or until the whites stand in soft peaks. Still whisking, gradually add granulated sugar, raise the speed to high and whisk the ingredients for 1-2 minutes or until the whites stand in stiff, glossy peaks. Fold the beaten whites into the carrot batter, folding until the batter is evenly colored. Transfer the batter to the prepared pan and use a spatula to even out the batter. Bake for 16-18 minutes, rotating the pan once halfway through, or until the cake is set, lightly brown and coming away from the sides of the pan. Loosen the cake from the sides of the pan using the overhanging parchment paper. While the cake is still hot, place a clean kitchen towel sprinkled with 2 tbsp. confectioners' sugar on top. Place a large rack or board on top of the towel. Invert the cake, remove the pan and parchment paper. Roll the cake and the towel up together. Let cool for 30 minutes.
- For filling, beat the cream cheese and 6 Tbsp. butter in the bowl of an electric mixer set at medium speed for 2-3 minutes or until well combined. Gradually beat in 1/2 cup confectioners' sugar. Stir in the lemon juice and peel. Add the milk and beat the ingredients until the filling is smooth and spreadable.
- Unroll the cake and spread the filling on top to within 1-1/2-inches of the far short side and 1/2-inch of the other three sides. Roll the cake, not using the towel. Trim the side edges with a serrated knife. Place the cake onto a serving platter. Dust with remaining Passover confectioners' sugar and a sprinkle of cinnamon.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 100 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
More about "carrot cake roll food"
CARROT PATCH CAKE ROLL - WOMAN'S DAY
From womansday.com
CARROT CAKE CINNAMON ROLLS: YOUR FAVORITE CAKE FLAVOR IN …
From chelsweets.com
CARROT CAKE ROLL - FOOD WINE GARDEN
From foodwinegarden.com
CARROT CAKE SWISS ROLL - GOOD HOUSEKEEPING
From goodhousekeeping.com
CARROT CAKE ROLL - BAKING UP MEMORIES
From bakingupmemories.com
CARROT CAKE ROLL RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
CARROT CAKE ROLL - PREPPY KITCHEN
From preppykitchen.com
CARROT CAKE ROLL - CRAZY FOR CRUST
From crazyforcrust.com
CARROT CAKE ROLL - YOUGOFOOD
From yougofood.com
CARROT CAKE ROLL - THE GRACIOUS WIFE
From thegraciouswife.com
NO-BAKE CHIA CARROT CAKE BITES • SIMPLE NOURISHED LIVING
From simple-nourished-living.com
CARROT CAKE ROLL - FRENCH BARN
From french-barn.com
CARROT CAKE ROLL WITH CREAM CHEESE FROSTING FILLING - KITCHEN FUN …
From kitchenfunwithmy3sons.com
SUPER DELICIOUS CARROT CAKE ROLL RECIPE TO TRY THIS WEEKEND
From ketchupwithlinda.com
CHOCOLATE CARROT CAKE ROLL RECIPE - FOOD.COM
From food.com
NEW FAVORITE CARROT CAKE ROLL - FOOD GARDENING NETWORK
From foodgardening.mequoda.com
CARROT CAKE ROLL WITH CREAM CHEESE FILLING - US FOOD NETWORK
From usfoodnetwork.com
CARROT CAKE ROLL WITH CREAM CHEESE FROSTING FILLING
From myincrediblerecipes.com
CARROT CAKE ROLL | DESSERT | THE BEST BLOG RECIPES
From thebestblogrecipes.com
CARROT CREAM CAKE ROLL - CUT THE SLICES - CHEERSONIC
From cheersonic-food.com
CARROT CAKE ROLL - GIMME SOME OVEN
From gimmesomeoven.com
CARROT CAKE ROLL - ORGANIZED ISLAND
From organizedisland.com
CARROT CAKE ROLL RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CARROT CAKE SHEET CAKE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
CARROT CAKE ROLL - PORTO FOOD
From portofood.blogspot.com
CARROT CAKE ROLL | RECIPE | CARROT CAKE ROLL RECIPE, CAKE ROLL, CAKE ...
From pinterest.com
CARROT CAKE ROLL RECIPE - SOMETHING SWANKY DESSERT RECIPES
From somethingswanky.com
CARROT CAKE ROLL WITH CREAM CHEESE FILLING - LIFE LOVE LIZ
From lifeloveliz.com
CARROT CAKE SWISS ROLL ⋆ REAL HOUSEMOMS
From realhousemoms.com
CARROT CAKE CINNAMON ROLLS - FOODIE WITH FAMILY
From foodiewithfamily.com
CARROT CAKE ROLL - LITTLE HOUSE BIG ALASKA
From littlehousebigalaska.com
CARROT CAKE ROLL RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CARROT CAKE ROLL - FOOD WINE GARDEN
From foodwinegarden.com
CARROT CAKE ROLL - TASTEMADE
From tastemade.co.uk
BEST CARROT CAKE JELLY ROLL RECIPES | EASTER | FOOD NETWORK …
From foodnetwork.ca
CARROT CAKE CAKE ROLL - CAKE ROLLS - DUTCH APRON BAKERY
From dutchapron.com
CARROT CAKE ROLL WITH CREAM CHEESE FILLING - FOOD INSURGENT
From foodinsurgent.com
EASY CARROT CAKE ROLL RECIPE: A DELICIOUS TWIST ON A CLASSIC EASTER ...
From 30seconds.com
CARROT CAKE ROLL – TASTY FOOD
From hriziz.com
CARROT CAKE ROLL { WITH CREAM CHEESE FROSTING FILLING }
From 100krecipes.com
CARROT CAKE ROLL - LATEST RECIPES
From latestrecipes.net
[HOMEMADE] CARROT CAKE ROLL : FOOD - REDDIT
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love