Monday, April 7, 2014

Carrot Cake Roll with Cream Cheese Filling

Spring=Bunnies, Bunnies=Carrots, Carrots=Cake... See how my mind works?:@) I've wanted to make a Carrot Cake Roll with Cream Cheese Filling for a while now and my attempt last year was a serious kitchen failure. So bad I would have even felt guilty tossing it out to the birds... So this year I tried a different recipe, and had much better results! This is such a pretty cake roll with the bits of orange, I think it would be perfect for Easter dessert.
The recipe as written is a heavily spiced cake (I wanted it lighter for spring and reduced the spices by half) and I added raisins because we love them. My raisins were very small, if yours are a good size you may want to cut them in half so they don't inhibit rolling the cake. I also feel there's plenty of room to cut back a bit on the filling... if you're so inclined:@) Or whip up some Pineapple Cream Cheese Filling HERE and use that for something different.
This received a big thumbs-up (because mouths were full) at dinner on Sunday!

Carrot Cake Roll with Cream Cheese Filling-from Crazy for Crust
3 eggs
2/3 C sugar
2 Tblsp vegetable oil
1 tsp vanilla
1/2 tsp salt-I just added a sprinkle
1 tsp baking powder
1 tsp ginger-I used 1/2 tsp
1/4 tsp nutmeg-I just grated some into the bowl
2 tsp cinnamon-I used 1 tsp
3/4 C flour
2 C shredded carrots
handful of raisins-optional

Filling:
6 oz cream cheese, softened
4 oz butter, softened
2 C powdered sugar
1 tsp vanilla
powdered sugar for dusting top-optional
  1. Beat eggs well, mix in sugar, oil and vanilla.
  2. Add dry to wet, mix until blended and stir in the carrots and raisins if using.
  3. Spread batter on to a wax paper lined jelly roll pan (10x15"), or use Dorothy's or your favorite way to bake a jelly roll type cake.
  4. Bake at 350 degrees for approx 10 minutes.
  5. When the cake is no longer wet on top, remove from oven and roll it up. (I just roll it in the wax paper-tutorial HERE, you can click over to Crazy For Crust to see how Dorothy does it).  
  6. While the cake is cooling, mix all of the filling ingredients well.
  7. Once cool, unroll cake and smear with filling. Roll back up and refrigerate until ready to serve.

27 comments:

  1. YUM!!!! We love carrot cake and this looks like a winning combination for Easter.

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  2. This looks AMAZING!!!! This would be the perfect dessert for Easter!!

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  3. Oh my gosh I pinned that one - looks so good! sandie

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  4. What a perfect dessert for Easter, Lynn, if I can wait that long to make it. Thanks for finding the best recipe and your tips for the spices and raisins. I'd never skimp on the cream cheese frosting and the pineapple version sounds heavenly. Thanks for sharing your thumbs up version. I can just picture the happy mouths at your table!!

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  5. Looks like you've perfected the perfect roll this time. Delicious!

    Best,
    Bonnie

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  6. Mercy....bringing me to my knees here !!

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  7. You aced this one! Fabulous!!!

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  8. Looks amazing and would make any Easter bunny-loving person happy!

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  9. This is really special, I've noticed that you are so creative, and your other holidays foods look amazing!

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  10. I adore carrot cake so this version is very tempting. You find wonderful new ideas, Lynn.

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  11. when I was a kid I LOVED eating a piece of cake roll. So, I purchased one a couple of years ago and lo and behold... I just didn't like it. What's up with that?

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  12. This sure looks delicious!

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  13. Looks yummy and fun to make, too!
    Served up your pickled jalepenos recipe with dinner tonight. They were gobbled.

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  14. My favorite cake. This recipe looks yummy. I have to give it a try. Thanks for sharing.

    Please stop by for a visit.

    Janet
    rosemary-thyme.blogspot.com

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  15. All your pin wheel cakes are so great, you should do an e-book!

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  16. This looks so delicious and it also looks like something I could make. Thanks for sharing your recipe. I'm pinning this for sure!

    Best wishes,
    Natasha in Oz

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  17. I am pinning this. My hatred for carrots is legendary, but in a quirky little turnabout, my love for carrot CAKE is pretty legendary too. Odd, huh?

    I have never made even a jellyroll. It's true. I need to try this, not only for the taste but so I can say that I have actually used my jellyroll pan for something besides an oversized cookie sheet or cake square pan.

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  18. Can I have some for breakfast please? Wow this looks goooooood!
    Jenna

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  19. Lynn, I wish I had a piece of that right now!!!! Looks so good! Hugs and blessings, Cindy

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  20. I love carrot cake thanks to my granny...send me a slice of your cake roll, please!

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  21. This sounds delicious. Thanks for the recipe. I would love for you to link up to my Inspire Me party that is ongoing. http://www.astrollthrulife.net/2014/04/211th-inspire-me-tuesday.html Hope to see you there. Hugs, Marty

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  22. I love carrot cake and your roll version looks so good! I love the flecks of carrots :)

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  23. Perfect for a morning or afternoon coffee group like when it is my turn to being snacks to Sunday school or meeting. I like to bring something a little special. Thanks for sharing and the tips for rolling too. from Foodie Friday at RFarm Linda

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  24. Hi Lynn,
    What a great dessert, your Carrot Cake Roll will be perfect for the Easter season. Thank you so much for sharing with Full Plate Thursday today, it is great to have you at the party. Hope you have a very special week and come back soon!
    Miz Helen

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  25. Lynn, I love how your mind works :) What a beautiful cake roll, anything with cream cheese filling or frosting gets my vote!

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Thanks for stopping by!

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