Spiced Cake Roll (Printable Version)
Soft, spiced carrot cake rolled up with rich cream cheese frosting. A stunning treat for holidays or anytime you want something special.
# What You'll Need:
01 -
90 g (¾ cup) plain flour.
02 -
½ teaspoon soda for baking.
03 -
½ teaspoon powder for baking.
04 -
A pinch of salt (½ tsp).
05 -
A dash (½ tsp) of cinnamon powder.
06 -
A touch of powdered ginger (½ tsp).
07 -
¼ tsp nutmeg spice.
08 -
⅛ tsp cloves, ground.
09 -
3 eggs, large size.
10 -
150 g (¾ cup) white sugar.
11 -
2 tablespoons vegetable/canola oil.
12 -
1 teaspoon vanilla flavoring.
13 -
170 g (2 cups) finely grated carrots.
14 -
226 g (8 oz) block of chilled cream cheese.
15 -
113 g (8 Tbsp) butter, softened.
16 -
120 g (1 cup) powdered sugar.
17 -
1 tsp pure vanilla flavor.
# Steps to Follow:
01 -
Turn your oven to 375°F and let it heat up. Cover a 10x15-inch pan with parchment paper, stick it on with a bit of spray, and if you'd like, add some Baker's Joy on top.
02 -
Use a bowl to stir together flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves.
03 -
Take a large mixing bowl and whisk eggs until smooth. Add oil, sugar, and vanilla, and beat them in thoroughly.
04 -
Mix the wet stuff with the dry ingredients. Don't overmix—just combine them. Drop in shredded carrots and fold them gently. Spread into your pan evenly.
05 -
Put in the oven and bake for 10 to 13 minutes. When the top bounces back or a toothpick comes out clean, it’s done.
06 -
While still warm, roll the cake gently from one short end to the other, leaving the parchment paper inside. Put it aside for cooling, around 10 minutes.
07 -
Mix cream cheese until it’s smooth. Add butter in parts—2 tablespoons at a time. Toss in powdered sugar and vanilla, mixing till it all blends together.
08 -
Carefully unroll your cake. Cover the surface with an even layer of frosting, but leave an inch unfrosted at the edge.
09 -
Roll the cake back up. Start from the frosted edge and peel away the parchment as you go.
10 -
Wrap it tightly in plastic. Let it chill in your fridge or freezer for a solid 60 minutes at least.
# Additional Notes:
01 -
A warm knife makes slicing easy—just dip it in hot water first.
02 -
If frozen, leave at room temp for 20 to 30 minutes before serving.
03 -
Don't worry if the parchment paper makes the cake a bit moist.