How is everybody doing? I hope you’re all hanging in there! We are on week five of the quarantine here in north Jersey, and at this point it feels like time is standing still. We can see the city from here and every time I see the lights sparkle in the distance now, it feels like it’s a world away even though it’s just a couple of miles from us. It’s a bizarre time, but I’ve been trying to make the most of these days at home, making my kitchen mixer work harder than ever; because we all need a little extra sweetness in life right now, don’t you think? One of my favorite things to bake in the fall is a pumpkin roll, and this carrot cake roll is like its spring cousin. Filled with carrots and spices and rolled up with a layer of sweet, tangy cream cheese, it was just the dose of sugar I needed this week!
3/4 cup all-purpose flour
1 tsp baking powder
1/2 cup granulated sugar
1 tsp cinnamon
1/2 tsp allspice (add more if you like more spice)
1/2 tsp salt
2 TBS oil
1 tsp vanilla extract
2 cups shredded carrots
CREAM CHEESE FILLING
8oz cream cheese, softened
2 TBS unsalted butter, softened
1/4 tsp vanilla extract
1 cup confectioners’ sugar (plus extra for dusting)
1. First, preheat your oven to 375 deg F and line a 10″x15″ baking sheet with parchment paper (I lightly spray the parchment with cooking spray).
2. In your mixing bowl, whisk together the eggs and granulated sugar. Add in the vanilla extract, oil and shredded carrots and mix to combine. Next, sift in the dry ingredients, mix and pour into your prepared baking sheet, spreading it out evenly. Bake for about 10 – 15 minutes, until the top springs back when you gently press it. Very carefully lift the cake (with the parchment paper) out of the baking sheet and let it cool for a minute or so, until you can handle the cake with your hands. It’s really important not to let it cool too much because you won’t be able to roll it and it will begin to crack! (Have you seen the Great British Bake Off??)
3. Place the cake on a clean cotton kitchen towel (peel off the parchment paper). Roll up the cake (going from one short end to the other short end) with the tea towel, and place it seam side down on a cooling rack. Let cool completely (otherwise your filling will melt!)
4. In the meantime, prepare your cream cheese filling by whisking together the softened cream cheese, butter, vanilla extract and confectioners’ sugar until smooth. (It’s important that the cream cheese and butter are softened so the filling isn’t lumpy!) Once the cake is completely cool, carefully unroll it (and remove the kitchen towel) and spread the cream cheese filling on evenly. Roll it back up tightly, short end to short end again, placing it seam side down. I usually let it set in the fridge for at least 30 minutes before serving, then dust it with confectioners’ sugar.
For a similar recipe, check out these Carrot Cake Cupcakes here.
Stay safe and healthy, everyone! Thanks for stopping by today, let me know if you try this carrot cake roll!