Friday, April 11, 2014

Carrot Cake Roll

My husband loves pumpkin roll. Unfortunately for him, we were staying with family during Thanksgiving and I wasn't able to make him his coveted desert this last year. I was brainstorming ideas for our Easter menu, since we are hosting Easter dinner this year and I thought, "Who says that rolls are just for Thanksgiving and Christmas?!". My dad loves carrot cake, so it is a win-win for me. With a little alteration to a classic, I was able to make a yummy Easter dessert that will please the whole family! I made it early to share the recipe with you guys...and I popped it in the freezer for us to eat on Easter!

Carrot Cake Roll

4 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla
1/3 cup granulated sugar
1/2 cup finely grated carrots
2 teaspoon cinnamon
1/2 cup granulated sugar
Sifted powdered sugar
Recipe below for Cream Cheese Frosting

Cream Cheese Frosting

4 ounce cream cheese
1/4 cup butter
1 teaspoon vanilla
3 cups sifted powdered sugar

Preheat oven to 375°

Separate eggs (yellows in one bowl and whites in another) and allow eggs to come to room temperature.

Grease jelly roll pan (I used coconut oil) and lightly flour.


In a small bowl mix flour, baking power and cinnamon together and set aside.

In a medium bowl beat egg yolks and vanilla on high speed for 5 minutes. It should be butter colored and thick.

Gradually add 1/3 cup sugar to the yolk mixture. Once the sugar is almost dissolved, add in the carrots.

In another bowl use hand beaters (or just swap bowl and wash the beaters good) to beat egg whites until you get soft peaks.

Once you are getting the soft peaks, add in the 1/2 sugar and continue beating until stiff peaks form.

Fold egg white mixture into egg yolk mixture. Once combined, gently fold in the flour mixture. And pour into jelly roll pan. Bake for 12-15 minutes at 375°.

While that is baking, you can make the frosting....yuuuuuummmmmmmm!!!

Beat cream cheese, butter and vanilla until it is mixed and light in texture.

Now, gradually add in the powdered sugar. I like to add 1/2 cup at a time until it is all mixed.

When you get done, place it in an airtight container and leave it at room temp.

Now you are ready for the fun part! Get a clean kitchen towel out and lay it flat on a clean counter top.

Sift powdered sugar onto the towel until it is covered.


When your cake gets done, you will need to let it cool a bit, but you will still want it warm. Once it is cool enough to work with, pop it out of the jelly roll pan and place it onto the sugared towel and roll, roll, roll it up!

Once it is all rolled up put it on a tray or a large plat and place it in the fridge.

Let it cool in the fridge for a couple of hours. Once it is done take it back out and unroll it on a clean countertop. Frost the inside of the roll with your room temp frosting. If you decide to place your frosting in the refrigerator, you may need to microwave it for a few seconds to get it soft enough to spread it.

When it is all frosted, go ahead and roll it back up (without the towel this time)

You can serve it right away or place it in the refrigerator or freezer. I like to cut off the end pieces to make it look more presentable...and also to get a taste of my handy work!!

I hope you enjoy the cake and have a very, happy Easter!!!


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