Carrot Patch Cake Roll Recipes

CARROT CAKE ROLL

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 PATCH CAKE ROLL

Steps:

• Heat oven to 350°F. Coat bottom and sides of a 15 1/2 x 10 1/2 x 1-in. rimmed baking sheet (jelly-roll pan) with nonstick spray. Line bottom with wax paper; spray paper.
• Have ready a medium or large fine-meshed strainer or a sifter. Stir flour, baking powder and salt in a small bowl until combined.
• Beat eggs, egg white, granulated sugar, vanilla and spices in a large bowl with mixer on high speed 8 to 10 minutes until thick and tripled in volume. Fold in carrots. Holding strainer or sifter over bowl, shake or sift flour mixture over egg mixture. With a rubber spatula gradually fold into eggs until just blended. Spread in prepared pan.
• Bake 15 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes, or until pan is just cool enough to handle.
• Meanwhile lay a clean kitchen towel (not terrycloth) on countertop. Dust confectioners' sugar evenly over towel, covering area the size of the cake. Invert cake on towel, remove pan; carefully peel off paper. Dust cake with confectioners' sugar. Starting at a narrow end, roll up cake and towel. Place on wire rack; cool completely.
• Meanwhile make frosting: Beat cream cheese and butter in a large bowl with mixer on medium speed until blended and smooth. On low speed beat in confectioners' sugar and vanilla until blended; increase speed to medium and beat 1 minute. Remove 3 Tbsp to a cup; cover and refrigerate remaining frosting 30 minutes to firm. For carrot decoration: Spoon 1 Tbsp frosting from cup into another cup; tint green and scrape into a qt-size ziptop freezer bag. Tint remaining 2 Tbsp frosting orange using red and yellow food coloring.
• To assemble: Carefully unroll log. Spread evenly with 11/3 cups frosting. Roll up from same end as before, using towel as an aid. Carefully transfer to a platter; coat with remaining frosting and sprinkle with nuts. Refrigerate 20 minutes before piping carrots onto nuts.
• To decorate: Briefly warm refrigerated bags of frosting between hands. Snip tip off corner of each bag and pipe carrots and carrot tops randomly on cake. Refrigerate until serving.

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.