Monday, September 15, 2014

Carrot Cake Roll Recipe
















What's more delicious than carrot cake? That amazing blend of sweet, sliced carrots, combined with cinnamon, nutmeg, and ginger, bakes up an amazing, autumn-time treat that none of us can pass up. Yes, carrot cake may be the official cake of fall!

What if I told you that you can have all the warm, delicious taste you've come to expect with Carrot cake, but baked into a beautiful, amazing cake roll? That's right, a carrot cake roll! Sounds too good to be true? Get ready to be amazed! It's time to create a cream-cheese filled, mouth watering Carrot Cake Roll!

Ingredients:
3 Eggs
2/3 cup Sugar
2 Tbsp Vegetable Oil
1 tsp Vanilla
1/2 tsp Salt
1 tsp Baking Powder
1 tsp Ginger
1/4 tsp Nutmeg
2 tsp Cinnamon
3/4 cup Honeyville Alta Artisan Flour
1 cup Honeyville Dehydrated Shoestring Carrots

Filling:
6 oz Cream Cheese
4 Tbsp Butter, softened
2 cups Powdered Sugar
1 tsp Vanilla

Directions:
Preheat oven to 350 degrees.

Baking-Sheet











Prepare your Norpro 10" x 15" Baking Sheet by first spraying it with cooking spray, then lining it with parchment paper.

Whipped-Eggs











In a large mixing bowl, combine eggs, sugar, oil, and vanilla, and beat together until combined and the eggs are frothy and yellow.

Flour-Blend











In a separate bowl, whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir dry ingredients into wet ingredients until just blended.

Carrots











In a small bowl, re-hydrate shoestring carrots by soaking in water until soft, then draining excess water.

Batter











Add carrots to batter, and mix until just blended.

Batter-In-Pan











Pour batter into baking pan and bake at 350 degrees for 8-10 minutes. Take it out of the oven when the cake feels spongy, but looks like it's not quite finished baking.

Cake-on-Towel











Once cake is out of the oven, remove it immediately using the parchment paper and place it on a baking towel that has been dusted with powdered sugar. Gently peel off parchment paper.

Rolled-Cake











Taking one side of the towel, roll the cake up in the towel. Make sure to be gentle, but quick, as the cake loses it's flexibility as it cools.

Cake-Cooling











Once rolled, place on a wire rack and allow to cool for 1 hour.

Frosting











While cake is cooling, make filling by combining cream cheese, butter, powdered sugar, and vanilla in a large mixing bowl and mixing together with an electric hand mixer until a soft frosting begins to form.

After cake is cool, unroll, frost the top, then roll back up and place in the freezer for an additional hour, just to allow everything to set up.

Remove, slice, and serve.

Cake-Roll











This is the cake roll your autumn evenings have been waiting for! The delicious combination of smooth cream cheese frosting filling, along with spiced cake, gives you the perfect blend you've been waiting for in a dessert. The dehydrated shoestring carrots work great, giving the right amount of sweetness for this dish, as well as the texture needed to hold everything together. Serve this up this fall as a delicious, decadent dish!

Carrot-Cake











We all love carrot cake! Now you can have that cake in the perfect party decoration!

1 comment:

Rachel Page said...

I searched for ever for a good recipe for cake roll. I loved your pictures. I'll give your a try.