Carrot Roll Food

CARROT CAKE ROLL

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.

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.

CARROT ROLLS

Steps:

• Mix flour, water or milk, carrots, salt and yeast thoroughly. First mix yeast with sugar and little of the warm water and wait until it's frothy. Then what I do is put all the flour on the work surface and mix it with other dry incredients - then making a well in the centre of the heap where all the liquid goes.
• Kneading for gluten. By hand, or course - and I find that using a work surface instead of a bowl works better for me. At first it may be difficult to figure out what the dough should feel like, so use your watch - this should take 7 to 8 minutes. At this time it's also important to observe the dough to make sure you're not putting too much (or too little) flour in it - it's quite normal that you need more or less than in the recipe. Dough is good to go when you can spread little out between your hands and it streches to a very thin skin without breaking (also called "window test"). The dough should be a little sticky at all times, as well as smooth and elastic.
• Leave the dough to rise. Put in into an oiled bowl and cover with a cloth - if you put it into a warm place it will rise more quickly, but you can put it into the fridge too (only it will take days then). This can actually be quite useful too - you can put your dough into the fridge, then go out and take it only out when you're ready to bake it. The dough has risen enough when it's doubled in size.
• Knocking the dough out again. This is done so that the bubbles that have formed are broken and can be distributed evenly. At this point you want to shape your dough - loafs or rolls, whatever you want.
• Second rising. Again, leave for about half an hour in a warm place - this is also one of those things you need to practice with. Remember that bread doesn't rise in the oven anymore like cakes that use baking powder - so you need to let them rise enough to get nice and puffy bread.
• Bake in 225 C for 10 - 15 minutes as a guideline but as always nothing beats experience. Generally bread is cooked when you tap the bottom of it with your finger and it sounds hollow - this can be difficult to judge in the beginning though, so use the recipe's guidelines and learn to judge what a good bread sounds like.
• Cooling. Warm bread is delicious, but hot bread is disgusting - it's not set yet properly. So put it on a cooling rack for 10-20 minutes and be patient!

CARROT CAKE ROLL

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.

CARROT CAKE JELLY ROLL

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 ROLL

Steps:

• Beat eggs on high for 5 minutes.
• Gradually beat in sugar.
• Stir in carrots and lemon juice.
• Stir together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Fold into pumpkin mixture.
• Pour into a 15 x 10 x 1-in jellyroll pan lined with parchment paper.
• Top with pecans bake at 375° for 15 minutes.
• Turn out onto towel sprinkled with powdered sugar.
• Roll cake and towel together.
• Let cool for about 15 minutes.
• Roll back out and spread filling over cake.
• Roll back up without the towel and sprinkle with powdered sugar.
• For the filling:.
• Beat cream cheese and butter until smooth.
• Add nuts and vanilla and continue mixing.
• Spread over cake and roll up.
• Wrap in waxed paper and foil.
• Freeze or chill until ready to serve.

CARROT CAKE ROLL

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.

CARROT ROLLS

Steps:

• Preheat oven to 350°F.
• Steam carrots for about 10 minutes or until soft. Drain and mash well. Add breadcrumbs, cheese and seasonings.
• Beat egg whites until stiff; fold into carrot mixrture.
• Shape mixture into 24 rolls that are each about 2-inches long. Roll in crushed cornflakes. Place on a nonstick or lightly greased baking sheet. bake in preheated oven for about 20 minutes, or until browned.
• Makes 24 rolls ro 12 servings.