Ingredients:
3/4 cup all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3 eggs
1/2 c. cane sugar or granulated white sugar
2 tbslp. vegetable oil
1 tsp. vanilla extract
2 c. shredded carrots (about 2-3 carrots)
Cream cheese filling (recipe below)
1/4 c. powdered sugar for rolling
Cream cheese filling:
1 c. powdered sugar, sifted
8 oz. cream cheese, room temp
6 tblsp. butter, softened
1 tsp. vanilla extract
Directions:
`. Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking.
2. Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using) in medium bowl until combined.
3. In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick. Add in the oil, vanilla and shredded carrots, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
4. Spread the batter evenly into prepared pan. Bake for 10 to 13 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
5. While the cake is cooling, make the cream cheese filling (see below).
6. When the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again. Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the roll in plastic wrap and refrigerate at least one hour.
Remove and unwrap the roll and transfer it to your serving dish. Lightly dust on all sides with powdered sugar, if you would like.
TO MAKE THE CREAM CHEESE FILLING:
1. Whisk together cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.
3/4 cup all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3 eggs
1/2 c. cane sugar or granulated white sugar
2 tbslp. vegetable oil
1 tsp. vanilla extract
2 c. shredded carrots (about 2-3 carrots)
Cream cheese filling (recipe below)
1/4 c. powdered sugar for rolling
Cream cheese filling:
1 c. powdered sugar, sifted
8 oz. cream cheese, room temp
6 tblsp. butter, softened
1 tsp. vanilla extract
Directions:
`. Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking.
2. Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using) in medium bowl until combined.
3. In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick. Add in the oil, vanilla and shredded carrots, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
4. Spread the batter evenly into prepared pan. Bake for 10 to 13 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
5. While the cake is cooling, make the cream cheese filling (see below).
6. When the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again. Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the roll in plastic wrap and refrigerate at least one hour.
Remove and unwrap the roll and transfer it to your serving dish. Lightly dust on all sides with powdered sugar, if you would like.
TO MAKE THE CREAM CHEESE FILLING:
1. Whisk together cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.
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