Carrot Cake Roll Recipes

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CARROT CAKE ROLL



Carrot Cake Roll image

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

¾ cup all-purpose flour (98 grams)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon (6 grams)
3 large eggs (at room temperature)
2/3 cup granulated sugar (134 grams)
1 teaspoon vanilla extract (5 grams)
2 tablespoons vegetable oil
1 ¾ cups finely grated carrots (230 grams)
Powdered sugar for dusting
8 ounces cream cheese (room temperature)
5 tablespoons butter (room temperature)
1 teaspoon vanilla extract (5 grams)
2 cups powdered sugar (203 grams)

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



Carrot Cake Roll image

This carrot cake roll is everything you love about a delicious carrot cake, all rolled up into one delicious dessert!

Provided by Ali

Time 35m

Number Of Ingredients 18

3/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 eggs
1/2 cup cane sugar (or granulated white sugar)
2 tablespoons avocado oil (or vegetable oil)
1 teaspoon vanilla extract, homemade or store-bought
2 cups shredded carrots (about 2-3 medium carrots)
1 batch cream cheese filling (see below)
1/4 cup powdered sugar for rolling
1 cup powdered sugar, sifted
8 ounces cream cheese, room temperature
6 tablespoons butter, softened
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (If you'd like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it. You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it's not required.)
  • Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using) in medium bowl until combined.
  • In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick. Add in the oil, vanilla and shredded carrots, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
  • Spread the batter evenly into prepared pan. Bake for 10 to 13 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, roll the cake - rolling from the short end to the short end - until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
  • While the cake is cooling, make the cream cheese filling (see below).
  • When the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it's ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the carrot cake roll in plastic wrap and refrigerate at least one hour.
  • Remove and unwrap the carrot cake roll and transfer it to your serving dish. Lightly dust the carrot cake roll on all sides with powdered sugar, if you would like. Then slice* and serve.
  • If you have leftovers, just re-wrap the carrot cake roll in plastic wrap and store in the refrigerator for up to 3 days.
  • Whisk together cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water. (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you're rolling it up.)

CARROT CAKE ROLL



Carrot Cake Roll image

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

3 eggs
1 cup white sugar
1 cup finely chopped cooked carrot
1 (8 ounce) can crushed pineapple, drained
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup crushed walnuts

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 ROLLS



Carrot Cake Rolls image

Need an extra-special dessert for your spring party? These Carrot Cake Rolls are a stunning addition to any dessert table. Made easy with Betty Crocker™ Super Moist™ yellow cake mix, cinnamon, nutmeg and shredded carrots are added in before baking for the perfect carrot cake base. What we really can't get enough of, though, is the from-scratch sweet cream cheese filling, that adds an extra layer of sweetness both inside and out! This recipe makes two cake rolls, so it's perfectly portioned for entertaining guests.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 16

Number Of Ingredients 12

7 eggs
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/4 cup water
1/4 cup vegetable oil
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup finely shredded peeled carrots (2 medium)
2/3 cup powdered sugar
2 packages (8 oz each) cream cheese, softened
2 cups powdered sugar
1 container (8 oz) Cool Whip frozen whipped topping, thawed (3 cups)
1/4 cup chopped pecans

Steps:

  • Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
  • In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water, oil, cinnamon and nutmeg. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Stir in carrots. Pour 2 1/2 cups batter into each pan; spread evenly.
  • Place pans side by side on middle rack in oven. Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
  • Meanwhile, sprinkle 2/3 cup powdered sugar on each of two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
  • In large bowl, beat cream cheese and 2 cups powdered sugar with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in whipped topping until blended.
  • Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 1/4 cups of the cream cheese mixture by spoonfuls over each cake; spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Remove towels. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes. Cover and refrigerate remaining cream cheese mixture.
  • Remove cakes from refrigerator; unwrap, and place on serving platters. Remove cream cheese mixture from refrigerator, and uncover. Frost sides of each cake with 1 cup of mixture; sprinkle pecans on top. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 48 g, Cholesterol 110 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Slice, Sodium 320 mg, Sugar 35 g, TransFat 0 g

CARROT CAKE JELLY ROLL



Carrot Cake Jelly Roll image

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

Unsalted butter for greasing pan, at room temperature
3/4 cup all-purpose flour (see Cook's Note)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
4 large eggs, at room temperature
1 cup granulated sugar
1/2 cup finely grated carrot, from 1 medium carrot with top, fronds reserved
1/4 cup confectioners' sugar, plus extra for dusting
1 cup finely grated carrot, from 2 medium carrots with greens
1/2 cup granulated sugar
Two 8-ounce packages cream cheese, at room temperature
1 stick (1/2 cup) unsalted butter, at room temperature
Pinch of fine salt
2 cups confectioners' sugar
2 teaspoons pure vanilla extract
1 to 2 teaspoons milk
Orange gel food coloring
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup golden raisins
1 cup sweetened shredded coconut

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



Carrot Cake Roll image

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

2/3 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
3 eggs, separated
1/2 cup honey
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 cup grated carrot
1/4 teaspoon cream of tartar
8 ounces cream cheese, softened
2 tablespoons honey
1/2 teaspoon vanilla extract
1/2 cup chopped raisins (optional)
2 tablespoons coconut

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

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