Carrot Patch Cake Roll Recipes

CARROT CAKE ROLLS

Steps:

• Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
• In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water, oil, cinnamon and nutmeg. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Stir in carrots. Pour 2 1/2 cups batter into each pan; spread evenly.
• Place pans side by side on middle rack in oven. Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
• Meanwhile, sprinkle 2/3 cup powdered sugar on each of two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
• In large bowl, beat cream cheese and 2 cups powdered sugar with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in whipped topping until blended.
• Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 1/4 cups of the cream cheese mixture by spoonfuls over each cake; spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Remove towels. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes. Cover and refrigerate remaining cream cheese mixture.
• Remove cakes from refrigerator; unwrap, and place on serving platters. Remove cream cheese mixture from refrigerator, and uncover. Frost sides of each cake with 1 cup of mixture; sprinkle pecans on top. Store covered in refrigerator.

CARROT CAKE ROLL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed cookie sheet or jelly roll pan with parchment paper.
• Combine eggs and sugar in a mixing bowl. Add carrot and pineapple.
• Mix flour, cinnamon, baking powder, and salt together in a separate bowl. Pour in egg mixture; mix until it comes together. Spread batter on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Allow to cool completely, about 30 minutes.
• Beat cream cheese, powdered sugar, and vanilla extract together in a bowl. Spread cream cheese filling evenly over the cooled cake. Sprinkle walnuts on top of filling.
• Run a spatula under the cake to loosen from the parchment paper. Grab the paper from one end and start rolling, pulling the paper away as you do. Roll up and refrigerate for 1 hour before cutting.

CARROT PATCH CAKE ROLL

Steps:

• Heat oven to 350°F. Coat bottom and sides of a 15 1/2 x 10 1/2 x 1-in. rimmed baking sheet (jelly-roll pan) with nonstick spray. Line bottom with wax paper; spray paper.
• Have ready a medium or large fine-meshed strainer or a sifter. Stir flour, baking powder and salt in a small bowl until combined.
• Beat eggs, egg white, granulated sugar, vanilla and spices in a large bowl with mixer on high speed 8 to 10 minutes until thick and tripled in volume. Fold in carrots. Holding strainer or sifter over bowl, shake or sift flour mixture over egg mixture. With a rubber spatula gradually fold into eggs until just blended. Spread in prepared pan.
• Bake 15 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes, or until pan is just cool enough to handle.
• Meanwhile lay a clean kitchen towel (not terrycloth) on countertop. Dust confectioners' sugar evenly over towel, covering area the size of the cake. Invert cake on towel, remove pan; carefully peel off paper. Dust cake with confectioners' sugar. Starting at a narrow end, roll up cake and towel. Place on wire rack; cool completely.
• Meanwhile make frosting: Beat cream cheese and butter in a large bowl with mixer on medium speed until blended and smooth. On low speed beat in confectioners' sugar and vanilla until blended; increase speed to medium and beat 1 minute. Remove 3 Tbsp to a cup; cover and refrigerate remaining frosting 30 minutes to firm. For carrot decoration: Spoon 1 Tbsp frosting from cup into another cup; tint green and scrape into a qt-size ziptop freezer bag. Tint remaining 2 Tbsp frosting orange using red and yellow food coloring.
• To assemble: Carefully unroll log. Spread evenly with 11/3 cups frosting. Roll up from same end as before, using towel as an aid. Carefully transfer to a platter; coat with remaining frosting and sprinkle with nuts. Refrigerate 20 minutes before piping carrots onto nuts.
• To decorate: Briefly warm refrigerated bags of frosting between hands. Snip tip off corner of each bag and pipe carrots and carrot tops randomly on cake. Refrigerate until serving.