{"id":3769,"date":"2021-03-30T08:27:50","date_gmt":"2021-03-30T12:27:50","guid":{"rendered":"http:\/\/french-barn.com\/blog\/?p=3769"},"modified":"2021-03-30T08:27:53","modified_gmt":"2021-03-30T12:27:53","slug":"carrot-cake-roll","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/desserts\/carrot-cake-roll","title":{"rendered":"Carrot Cake Roll"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

A Carrot Cake <\/em>for Easter celebrations is a must in my family! But with gatherings being much smaller this year, my classic three layer 8-inch loaded carrot cake is a bit too much. Cue this beautifully spiralled carrot cake roll! Everything you love about carrot cake (cream cheese frosting I\u2019m looking at you) in a much smaller scale & easier assembly.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Think of this as a spring version of a classic pumpkin cake roll, perfectly spiced with all the cozy spices too. The cake batter is a simple one-bowl cake that requires just a bowl & wooden spoon! It is a thin & spongey cake, so this cake doesn’t require nearly as much batter as a traditional carrot cake would yield. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

To be sure that the cake doesn’t crack when you frost & roll, I highly recommend rolling the cake in a sheet of parchment paper or a clean tea towel as soon as it comes out of the oven. This trick will shape the cake, so don’t skip this extra step! <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

The cake layer can be made a day in advance & wrapped tightly in plastic wrap. If preparing a day or two in advance, brush the cake with simple syrup just before frosting to ensure it remains moist. The simple syrup trick is a little trick bakeries do when frosting all sorts of cakes! Now pour yourself a cup of coffee & lets dive into a slice of this beautifully spiralled carrot cake. Happy Easter!<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Carrot Cake Roll <\/h3>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

For the cake:<\/em><\/p>\n\n\n\n

  • 3 tablespoons vegetable oil<\/li>
  • 2\/3 cup turbinado sugar <\/li>
  • 3 large eggs, room temperature <\/li>
  • 1 teaspoon pure vanilla extract<\/li>
  • 1\/2 teaspoon fine salt <\/li>
  • 1 teaspoon baking powder<\/li>
  • 1 teaspoon ground cinnamon<\/li>
  • 1 teaspoon ground ginger<\/li>
  • 1\/2 teaspoon ground nutmeg<\/li>
  • 3\/4 cups all purpose flour<\/li>
  • 1 1\/2 cups grated carrots<\/li><\/ul>\n\n\n\n

    For the frosting:<\/em><\/p>\n\n\n\n

    • 8 ounces cream cheese, cold<\/li>
    • 1\/4 cup unsalted butter, room temperature<\/li>
    • 1 cup powdered sugar, or to taste<\/li>
    • 1 teaspoon vanilla extract <\/li>
    • Chopped walnuts, for topping<\/li><\/ul>\n\n\n\n

      Directions<\/strong><\/p>\n\n\n\n

      For the cake:<\/em><\/p>\n\n\n\n

      1. Preheat oven to 325(f) degrees. Line a 9 by 12 inch (approximately) baking sheet with parchment paper. Set aside.<\/li>
      2. In a large mixing bowl whisk together the oil, sugar, eggs & vanilla until fluffy. Sift in the flour, salt, baking powder, cinnamon, ginger & nutmeg. Stir until batter just comes together.<\/li>
      3. Fold in the grated carrots. Transfer to prepared baking sheet & smooth flat using an offset spatula.<\/li>
      4. Bake for 12 to 15 minutes, until the cake bounces back to touch. Working fast, flip the cake onto a fresh sheet of parchment paper. Carefully roll the cake with the parchment paper & wrap in plastic. Refrigerate for 30 to 60 minutes, until chilled. As the cake cools prepare the frosting.<\/li><\/ol>\n\n\n\n

        For the frosting:<\/em><\/p>\n\n\n\n

        1. In the bowl of a stand mixer fitted with the paddle attachment beat together the butter, sugar & vanilla extract until combined, about 2 minutes.<\/li>
        2. Add the cream cheese & continue mixing until fluffy, about 2 minutes.<\/li>
        3. Carefully unroll the chilled cake & spread the centre with a generous layer of cream cheese frosting. Leave a 1\/2 inch border around the edges.<\/li>
        4. Gently roll the cake back up & wrap in plastic wrap. Refrigerate for 30 to 60 minutes, until the cake is set.<\/li>
        5. Dust with powdered sugar, sprinkle with chopped walnuts & serve!<\/li><\/ol>\n\n\n\n
          \"\"<\/figure><\/div>\n\n\n\n

          <\/p>\n","protected":false},"excerpt":{"rendered":"

          A Carrot Cake for Easter celebrations is a must in my family! But with gatherings being much smaller this year,<\/p>\n","protected":false},"author":7,"featured_media":3781,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[70,2],"tags":[187,371,245],"class_list":["post-3769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-food-wine","tag-cake","tag-carrot","tag-easter"],"yoast_head":"\nCarrot Cake Roll<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/french-barn.com\/blog\/food-wine\/desserts\/carrot-cake-roll\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Carrot Cake Roll\" \/>\n<meta property=\"og:description\" content=\"A Carrot Cake for Easter celebrations is a must in my family! 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