Chocolate Carrot Cake Roll Recipes

CHOCOLATE CARROT CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, make cake mix as directed on box. Beat in cinnamon. Stir in carrots. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread on top of cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

CHOCOLATE CARROT CAKE

Steps:

• Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. , Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.

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 ROLLS

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.

CHOCOLATE CARROT CAKE

Steps:

• In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt.
• Add the eggs, oil and carrots.
• Beat until combined.
• Pour into prepared 9x13, cupcake liners or 9 inch round baking pans. If using 9-in. round baking pans, line with waxed paper, and grease the paper.
• Bake at 350 degrees for 25-30 minutes, (less if making cupcakes).
• Cool 10 minutes before removing from baking pans to wire rack to cool completely.
• Frosting:.
• In a large mixing bowl, combine cream cheese, and butter.
• Beat until smoooth and fluffy.
• Beat in the powdered sugar, cocoa, and vanilla until smooth.
• If using 9-inch rounds:.
• Place one cake layer on a serving plate and spread with half the frosting.
• Repeat layers.
• Sprinkle with nuts and chocolate chips.

DARK CHOCOLATE CARROT CAKE

Steps:

• In a large bowl, combine the cake mix, cream cheese, pudding mix, milk, eggs and cinnamon; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in carrots and 1/2 cup walnuts. Pour into three greased and floured 8-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread frosting between layers and over top and sides of cake. Sprinkle top with remaining walnuts. Store in the refrigerator.

CARAMEL-FILLED CARROT CAKE ROLL

Steps:

• Combine carrots and 1 teaspoon sugar in a saucepan; add water to cover. Cover the pan, bring to a boil over medium-high heat, and cook until fork tender, 3 to 4 minutes. Drain carrots, mash with a fork, and set aside to cool.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 10x15-inch baking pans and line with parchment paper. Lightly grease parchment paper and dust with flour.
• Combine flour, cinnamon, baking powder, and salt in a medium bowl.
• Beat eggs in a large bowl with an electric mixer on high speed for 5 to 7 minutes. Beat in 2 cups white sugar until thick. Mix in mashed carrots and vanilla extract. Fold in flour mixture. Spread batter into the prepared baking pans and sprinkle with walnuts.
• Bake in the preheated oven until top springs back when lightly touched, 10 to 12 minutes.
• While cakes are baking, dust 2 linen towels with confectioners' sugar.
• Remove cakes from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert each cake carefully onto the sugar-dusted towels. Peel off parchment paper and roll cakes up in the towels to cool.
• Meanwhile, combine cream cheese, butter, caramel topping, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in confectioners' sugar until fluffy.
• Carefully unroll cakes and spread filling to 1 inch from the edges. Roll up cakes, cover, and chill until serving.