I love me a cake roll and I don’t know why but this week I just had the hankering for some carrot cake. So I thought, why not put them together. So that is what I will show you how to do this week.
Carrot Cake Rolls Recipe: Do Cakes Have a Memory?
Well yes and no. A cake is not alive, therefore it can’t have a memory, per say. This is just the term given to this technique. Developing the cakes memory is a technique in which you take the cake right when it comes out of the oven and roll it up in a towel and let it cool. When it cools it will remember the way that it is supposed to be. This techniques is the same as when your hair is wet and you put it in curlers, then when it’s dry you take them out and have curls. Same idea. This is just so that when you roll the cake back up with the frosting in between, it won’t crack because it has almost been trained.
I hope you all enjoy this recipe. It’s one of my best, I have to say. Make sure to follow me on Facebook, instagram, twitter and snapchat to see what I’m up to and what I am making and I will see you all next time, bye.
Carrot Cake Roll with Cream Cheese Frosting
A thin sheet of carrot cake that is covered topped with chream cheese frosting and rolled up into a log shape.
Ingredients
Carrot Cake
- 1 Cup of Shredded Carrot
- 3/4 of a cup AP FlourÂ
- '1/2 tsp of Baking Powder
- 1/2 tsp of Baking Soda
- 1/2 tsp of cinnamon
- 1/2 tsp of Ginger
- 1/2 tsp of Salt
- 1/4 tsp of Nutmeg
- 1 tsp of Vanilla ExtractÂ
- 3 Eggs
- 2/3 of a Cup of Granulated SugarÂ
Cream Cheese Frosting
- 1 (8oz) Block of Cream Cheese -softened
- 4 TBSP of Unsalted Butter-softened
- 1 Tsp of Vanilla Extract
Instructions
Carrot Cake
- Sift the dry ingrediants together. That being the flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg.
- Add the eggs and the sugar to a large bowl. Beat until pail and thick.
- Add the shredded carrots and beat to combine.
- Add the dry ingrediants and beat to combine until just incorpereated.
- Spread the batter out in your prepared jelly roll pan taking care to get the batter as smooth and as even as possible.
- Place in your oven for 15-20 minutes or until the cake springs back when pressed into.
- While still warm, sprinkle a small amount of confectioners sugar over the surface of the cake to prevent the towel from sticking. Drape a tea towel over the jelly roll pan and flip the pan so that the cake is laid out onto the towel. Spinkle that side with confectioners sugar. Using the towel, roll up the cake the short way.
- Let the cake cool like that. About 1 to 1.5 hours.
Cream Cheese Frosting
- Beat the cream cheese and butter together until fully incorperated, light and fluffy.
- Add the confectioners sugar little by little and beat until incorperated.
- Add vanila extract,. Beat to incorperate.
Put It Together
- Unwrap the cake roll and spread the frosting leaving about 1/2 inch of space on all sides. Roll the cake roll back up. Wrap in tin foil or siran wrap and place in the fridge for an additional 2 hours.
- Slice in one inch slice with a bread knife.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.