Carrot Cake Roll
Carrot Cake Roll
By @em_vickypham >>
This Carrot Cake Roll combines the warm spices of cinnamon, ginger, and nutmeg with the natural sweetness of Libby’s Sliced Carrots, creating a moist and flavorful cake. Rolled with a creamy, tangy cream cheese frosting, it offers the perfect balance of flavors. Decorated with charming piped carrots made from colored frosting, this dessert is as delightful to look at as it is to eat. Perfect for any occasion, this Carrot Cake Roll is a sweet treat that will impress with both its taste and presentation.
SERVINGS
8
PREP TIME
30 Min
COOK TIME
15 Min
Ingredients
3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cans (14.5 oz.) Libby’s Sliced Carrots (drained)
3 large eggs
2/3 cups sugar
2 teaspoons vanilla extract
FOR THE FROSTING:
1/2 cup butter (room temperature)
8 ounces cream cheese (softened)
2 cups powdered sugar
1 teaspoon vanilla extract
orange and green food coloring (for decorating)
3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cans (14.5 oz.) Libby’s Sliced Carrots (drained)
3 large eggs
2/3 cups sugar
2 teaspoons vanilla extract
FOR THE FROSTING:
1/2 cup butter (room temperature)
8 ounces cream cheese (softened)
2 cups powdered sugar
1 teaspoon vanilla extract
orange and green food coloring (for decorating)
Instructions
- Preheat oven to 375F and line a sheet pan with parchment paper.
- In medium bowl, sift flour, salt, baking powder, cinnamon, ginger and nutmeg. Set aside.
- In stand mixer bowl, add carrots and mix on low to mash. Add eggs, sugar and vanilla; mix until smooth.
- Pour dry mixture into mixing bowl; mix until combined and batter forms.
- Transfer batter onto prepared baking sheet and spread with spatula. Bake 13-15 minutes. The cake is done when center springs back while lightly pressed.
- While cake bakes, prepare cream cheese frosting. Mix together butter and cream cheese in stand mixer bowl. Add powdered sugar and vanilla; beat until fluffy and smooth.
- Using two small bowls, add 1/4 cup buttercream frosting to each bowl. Color one green and the other orange with food coloring; transfer to two small piping bags (or ziplock bags) and cut tips for piping.
- To make cake roll: While cake is still warm (but not hot!), spread frosting evenly on top, leaving 1/2 inch unfrosted on each edge.
- Gently roll cake and dust with powdered sugar. Pipe little carrots to decorate. Cut into slices and enjoy!
- Preheat oven to 375F and line a sheet pan with parchment paper.
- In medium bowl, sift flour, salt, baking powder, cinnamon, ginger and nutmeg. Set aside.
- In stand mixer bowl, add carrots and mix on low to mash. Add eggs, sugar and vanilla; mix until smooth.
- Pour dry mixture into mixing bowl; mix until combined and batter forms.
- Transfer batter onto prepared baking sheet and spread with spatula. Bake 13-15 minutes. The cake is done when center springs back while lightly pressed.
- While cake bakes, prepare cream cheese frosting. Mix together butter and cream cheese in stand mixer bowl. Add powdered sugar and vanilla; beat until fluffy and smooth.
- Using two small bowls, add 1/4 cup buttercream frosting to each bowl. Color one green and the other orange with food coloring; transfer to two small piping bags (or ziplock bags) and cut tips for piping.
- To make cake roll: While cake is still warm (but not hot!), spread frosting evenly on top, leaving 1/2 inch unfrosted on each edge.
- Gently roll cake and dust with powdered sugar. Pipe little carrots to decorate. Cut into slices and enjoy!
