Looking for a creative way to spice up your carrot cake? You’ll enjoy this scrumptious carrot cake roll with cream cheese icing cooked from scratch!
INGREDIENTS:
¾ cup all-purpose flour
baking powder (1/2 teaspoon)
1/2 teaspoon bicarbonate of soda
1 tablespoon cinnamon powder 1/4 teaspoon salt 0.6 gram
3 big room-temperature eggs
2/3 cup granulated sugar 134 grams
5 g vanilla extract 1 tsp
2 tablespoons oil (vegetable)
1 34 cup carrots, finely grated Weight: 230 grams
Dusting sugar (powdered)
INGREDIENTS FOR FROSTING:
8 oz. room temperature cream cheese
5 tblsp. room temperature butter
1 teaspoon extract de vanille 0.5 gram
2 cups 203 grams powdered sugar
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Using parchment paper, line a 10×15 inch jelly roll pan (or a cookie sheet with a raised edge). Allow the parchment paper to extend at least 1 inch above the pan’s sides for easy removal of the final cake. Using nonstick cooking spray, spray the parchment paper in the pan.
Sprinkle a big, clean kitchen towel very generously with powdered sugar (use at least ½ cup). As soon as the cake comes out of the oven, set it aside.
Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium mixing basin.
1 minute at high speed, beat the eggs, sugar, and vanilla in a large mixing basin or the bowl of a stand mixer.
Mix in the vegetable oil until it is completely mixed.
Pour the dry ingredients into the wet ingredients and whisk gently until everything is mixed.
In a large mixing bowl, combine the grated carrots and the mayonnaise.
Pour the cake batter into the prepared jelly roll pan and spread evenly to the sides. Bake for ten to twelve minutes, or until a toothpick inserted in the center comes out clean (do not under bake).
Turn the cake out of the pan onto the sugared cloth as soon as it comes out of the oven. Carefully peel away the parchment paper.
Fold the end of the towel over one of the cake’s short ends right away.
Begin rolling the cake into the towel from the short end. Allow 45 minutes for the cake to cool to room temperature.
Prepare the icing while the cake is cooling. With an electric mixer, whip the cream cheese and butter until smooth in a large mixing basin.
Mix on low speed until the vanilla extract and powdered sugar are incorporated and the frosting is creamy.
Unroll the cooled cake roll very gently, making sure it is completely free of the towel. Edge to edge, spread the icing on the cake. Gently reroll the cake.
Place the cake roll seam side down on a dish.
Refrigerate the cake roll for at least 30 minutes. Before serving, dust with powdered sugar.
