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!
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
- Beat eggs well, mix in sugar, oil and vanilla.
- Add dry to wet, mix until blended and stir in the carrots and raisins if using.
- 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.
- Bake at 350 degrees for approx 10 minutes.
- 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).
- While the cake is cooling, mix all of the filling ingredients well.
- Once cool, unroll cake and smear with filling. Roll back up and refrigerate until ready to serve.
Have a happy day:@)
I'm Joining:
The Scoop
Full Plate Thursday
Wildly Original Linky Party
Foodie Friday
I'm Joining:
The Scoop
Full Plate Thursday
Wildly Original Linky Party
Foodie Friday
YUM!!!! We love carrot cake and this looks like a winning combination for Easter.
ReplyDeleteThis looks AMAZING!!!! This would be the perfect dessert for Easter!!
ReplyDeleteOh my gosh I pinned that one - looks so good! sandie
ReplyDeleteWhat 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!!
ReplyDeleteLooks like you've perfected the perfect roll this time. Delicious!
ReplyDeleteBest,
Bonnie
gosh, that looks great!
ReplyDeleteMercy....bringing me to my knees here !!
ReplyDeleteYou aced this one! Fabulous!!!
ReplyDeleteLooks amazing and would make any Easter bunny-loving person happy!
ReplyDeleteAll I can say is YUM.
ReplyDeleteThis is really special, I've noticed that you are so creative, and your other holidays foods look amazing!
ReplyDeleteI adore carrot cake so this version is very tempting. You find wonderful new ideas, Lynn.
ReplyDeletewhen 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?
ReplyDeleteThis sure looks delicious!
ReplyDeleteLooks yummy and fun to make, too!
ReplyDeleteServed up your pickled jalepenos recipe with dinner tonight. They were gobbled.
My favorite cake. This recipe looks yummy. I have to give it a try. Thanks for sharing.
ReplyDeletePlease stop by for a visit.
Janet
rosemary-thyme.blogspot.com
All your pin wheel cakes are so great, you should do an e-book!
ReplyDeleteThis looks so delicious and it also looks like something I could make. Thanks for sharing your recipe. I'm pinning this for sure!
ReplyDeleteBest wishes,
Natasha in Oz
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?
ReplyDeleteI 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.
Can I have some for breakfast please? Wow this looks goooooood!
ReplyDeleteJenna
Lynn, I wish I had a piece of that right now!!!! Looks so good! Hugs and blessings, Cindy
ReplyDeleteI love carrot cake thanks to my granny...send me a slice of your cake roll, please!
ReplyDeleteI love carrot cake and your roll version looks so good! I love the flecks of carrots :)
ReplyDeletePerfect 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
ReplyDeleteHi Lynn,
ReplyDeleteWhat 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
Lynn, I love how your mind works :) What a beautiful cake roll, anything with cream cheese filling or frosting gets my vote!
ReplyDelete