Carrot Cake Roll With Honey Cream Cheese Frosting Recipes

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CARROT CAKE ROLL



Carrot Cake Roll image

Looking for a fun twist on carrot cake? You will love this delicious carrot cake roll filled with homemade cream cheese frosting!

Provided by Julie Clark

Categories     Dessert

Time 1h47m

Number Of Ingredients 15

¾ cup all-purpose flour (98 grams)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon (6 grams)
3 large eggs (at room temperature)
2/3 cup granulated sugar (134 grams)
1 teaspoon vanilla extract (5 grams)
2 tablespoons vegetable oil
1 ¾ cups finely grated carrots (230 grams)
Powdered sugar for dusting
8 ounces cream cheese (room temperature)
5 tablespoons butter (room temperature)
1 teaspoon vanilla extract (5 grams)
2 cups powdered sugar (203 grams)

Steps:

  • Preheat oven to 350º Fahrenheit. Line a 10x15 inch jelly roll pan (or cookie sheet with a raised edge) with parchment paper. Allow the parchment paper to come at least 1 inch above the sides of the pan for easy lifting the finished cake from the pan. Spray the parchment paper in the pan with non-stick cooking spray.
  • Sprinkle a large, clean kitchen towel very generously with powdered sugar (use at least ½ cup). Set aside for as soon as the cake is out of the oven.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
  • In a large mixing bowl or the bowl of a stand mixer, beat the eggs, sugar and vanilla for 1 minute at high speed.
  • Add the vegetable oil and mix just until combined.
  • Pour the dry mixture into the wet mixture and stir gently just until combined.
  • Fold in the grated carrots.
  • Spread the cake batter evenly into the prepared jelly roll pan, spreading all the way to the edges. Bake for 10-12 minutes until a toothpick inserted into the center comes out clean (do not under bake).
  • As soon as the cake comes out of the oven, turn the cake out of the pan onto the sugared towel. Peel away the parchment paper carefully.
  • Immediatelty fold the end of the towel over one of the short ends of the cake. Roll the cake up into the towel, starting at the short end. Set the cake aside to cool to room temperature, about 45 minutes.
  • While the cake is cooling, prepare the frosting. In a large mixing bowl, beat together the cream cheese and butter with an electric mixer until smooth. Add the vanilla extract and powdered sugar and mix on low speed until combined and the frosting is creamy.
  • Very gently, unroll the cooled cake roll and be sure it is fully released from the towel. Spread the frosting onto the cake, edge to edge. Re-roll the cake gently. Transfer the cake roll to a plate, seam side down.
  • Chill the cake roll in the refrigerator for 30 minutes. Dust with powdered sugar before serving.

Nutrition Facts : Calories 346 kcal, Carbohydrate 49 g, Protein 5 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 103 mg, Sodium 164 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving

CARROT CAKE ROLL WITH HONEY CREAM CHEESE FROSTING



Carrot Cake Roll with Honey Cream Cheese Frosting image

Provided by Zac Young

Categories     dessert

Time 3h

Yield 12 servings

Number Of Ingredients 22

Unsalted butter, at room temperature, for greasing
3/4 cup all-purpose flour, plus more for dusting (see Cook's Note)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon fine salt
4 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup finely grated carrot (from 1 medium carrot)
1/4 cup confectioners' sugar
Two 8-ounce packages cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup thick and creamy raw honey
Pinch fine salt
1 1/2 cups confectioners' sugar
3/4 cup walnuts, toasted and roughly chopped (see Cook's Note)
1/4 cup dark raisins
1/4 cup golden raisins
1 1/2 cups sweetened shredded coconut, toasted (see Cook's Note)

Steps:

  • For the cake: Position a rack in the center of the oven and preheat to 375 degrees F.
  • Grease a 13-by-18-inch baking sheet with butter, line the bottom with parchment and generously butter and flour the paper.
  • Whisk the flour, cinnamon, baking powder, baking soda, ginger, cardamom and salt in a small bowl. Put the eggs, granulated sugar and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the grated carrots, then slowly add the flour mixture, mixing until just incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
  • Meanwhile, put a clean kitchen towel on a working surface. Sift 1/4 cup confectioners' sugar evenly over the towel. (This will prevent the cake from sticking to the towel.)
  • Remove the cake from the oven as soon as finishes baking. Immediately loosen the edges of the cake and invert it onto the prepared kitchen towel. Peel off the parchment. Starting at a short end, gently roll up the warm cake and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool completely.
  • For the frosting: Combine the cream cheese, butter, raw honey and salt together in the bowl of a stand mixer fitted with the whisk attachment on medium speed until smooth, about 3 minutes. Reduce the speed to low, add the confectioners' sugar and mix until completely combined, about 2 minutes. Increase the speed to high and beat until fluffy, about 3 minutes. The texture should be like thick Greek yogurt. If the frosting is a little soft, chill it in the refrigerator for 15 to 20 minutes.
  • To assemble: Carefully unroll the cake onto a cutting board with the towel underneath. Spread half of the frosting evenly over the cake with a small offset spatula. Evenly sprinkle the walnuts, dark raisins and golden raisins, making sure to distribute them all the way to the edges. Carefully roll up the cake again (without the towel). Transfer seam-side down to a platter. Frost the sides and ends of the cake with the remaining frosting and press the toasted shredded coconut all over the surface.
  • Refrigerate the cake until fully chilled, about 2 hours. Slice and serve.

CARROT CAKE WITH CREAM CHEESE FROSTING



Carrot Cake with Cream Cheese Frosting image

This Carrot Cake with Cream Cheese Frosting recipe is from reader Julie Haifley of Washington, D.C. It's a classic combination that works for a number of occassions, like Easter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 13

1/2 cup vegetable oil, plus more for baking dish
2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/8 teaspoon ground cloves
Pinch of ground nutmeg
1 1/2 cups sugar
3/4 cup low-fat plain yogurt
3 large eggs
3 cups loosely packed finely grated carrots (3 to 4 medium)
Cream Cheese Frosting for Carrot Cake

Steps:

  • Preheat oven to 350 degrees. Brush a 9-by-13-inch glass baking dish with oil; set aside. In a food processor, combine flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg; process to combine. Add sugar and yogurt; process until combined.
  • With processor running, add oil and then eggs, one at a time, processing until combined. Transfer to a large bowl; stir in carrots.
  • Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pan.
  • Meanwhile, make frosting. With an offset spatula or a butter knife, spread frosting over top of cake. To serve, cut into squares.

EASY CREAM CHEESE FROSTING FOR CARROT CAKE



Easy Cream Cheese Frosting for Carrot Cake image

Use this simple cream-cheese frosting generously on our Carrot Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 9-inch, three-layer cake

Number Of Ingredients 4

16 ounces cream cheese, room temperature
2 teaspoons pure vanilla extract
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
2 pounds confectioners' sugar, sifted

Steps:

  • Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
  • Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth.

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING



Old-Fashioned Carrot Cake with Cream Cheese Frosting image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

Steps:

  • In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

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