Light and fluffy Carrot Cake Roll with thick cream cheese filling is excellent for Easter or any occasion. Carrots and walnuts complement spices and icing for a flavour explosion in every bite.
– 3/4cupall-purpose flour – 1 1/2teaspoonsground cinnamon – 1teaspoonbaking powder – 1/2teaspoonground ginger – 1/2teaspoonsalt – 1/4teaspoonground nutmeg – 3egg – 1/2cupgranulated white sugar – 1/4cupbrown sugar – 2tablespoonscanola oil – 1teaspoonvanilla extract – 2cupsshredded carrotsabout 3 medium carrot – 1/3cupvery finely ground walnutsoptional – 1/4cuppowdered sugarfor rolling – 1cuppowdered sugarsifted – 8ouncescream cheeseroom temperature – 6tablespoonsunsalted buttersoftened – 1teaspoonvanilla extract – 1/2cupraisinsoptional
Ingredients
Bake at 375 degrees Fahrenheit.To make it easier to remove the cake from the pan, line a jelly-roll pan measuring 15 inches by 10 inches with parchment paper, leaving a one-inch overhang on the sides.
In a large bowl, combine the following ingredients: flour, cinnamon, baking powder, ginger, salt, and nutmeg.
A separate large bowl, beat eggs and sugars for 1 minute until mixed. Whisk in oil, vanilla, crushed walnuts, and shredded carrots until incorporated.
Next, mix the dry ingredients using a rubber spatula until just combined. Do not overmix.Pour batter into pan evenly. The cake top should spring back when gently pushed after 10–13 minutes.
After baking, carefully remove the cake from the pan to a flat surface.Roll the cake slowly from short to short. Cool it on a wire rack to room temperature.
Add cream cheese, sugar, and vanilla to a smooth butter mixture. Scrape basin sides and bottom to mix until smooth.
Move the cake to a flat surface once it's at room temperature and carefully unroll it until it's flat again with a little curl at the ends.
Leave about an inch of space on all sides of the cake to spread the cream cheese filling evenly. Added the chocolate chips or raisins if you were using them.
After carefully and gently re-rolling the cake, remove the parchment paper from the cake surface.
To achieve the best possible results, wrap the carrot cake Swiss roll tightly in plastic wrap and place it in the refrigerator for a few hours.
After removing and unwrapping the carrot cake roll, place it in the plate that you will be using for serving. It should be dusted with powdered sugar on all five sides.Please slice and serve.
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