Langsung ke konten utama

Carrot Cake Roll with Cream Cheese Filling




Ingredients:

For the Cake:
  • 3/4 cup flour
  • 2 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tbsp. vegetable oil
  • 1 tsp. pure vanilla extract
  • 3 medium carrots, shredded

For the Filling:
  • 1 cup confectioners sugar
  • 1 (8 oz.) package cream cheese, softened
  • 6 tbsp. salted butter, softened
  • 1 tsp. pure vanilla extract

For the Glaze Drizzle:
  • 3 cups confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 10-11 tbsp. milk

Instructions 
  1. Preheat oven to 375 degrees F and line a 15 x 10 inch jelly roll pan with parchment paper, leaving a little overhang on each side.
  2. In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves and whisk.
  3. In a large bowl, combine eggs and sugar and whisk until combined.
  4. Add vegetable oil, vanilla extract, and carrots and mix again until combined.
  5. Pour the dry ingredients into the large bowl and fold to combine.
  6. Stir batter just until combined. Pour batter into the jelly roll pan and spread into an even layer. Bake for 12 minutes and remove the cake from the pan using the overhang on the sides.
  7. Lay cake on a large wood cutting board and gently roll the cake lengthwise.
  8. Carefully transfer the cake to a cooling rack and let cool completely.
  9. To prepare the filling,
  10. combine confectioners sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until smooth and creamy.
  11. Carefully unroll the cake and spread the filling onto the cake, allowing for a small gap on all edges.
  12. Reroll the cake and wrap it tightly with plastic cling wrap.
  13. Chill in the fridge for 1 hour before serving.
  14. When ready to serve, combine the glaze ingredients in a mixing bowl and whisk until smooth. Drizzle over the cake and slice.
  15. ENJOY!






Read Full Recipe >>>> Click Here

Komentar

Posting Komentar

Postingan populer dari blog ini

Salted Caramel Macarons

Ingredients For the Macarons: Sift together (if measuring by volume, pre-sift first, measure out, whisk to combine, then sift together: 260 g blanched almond meal / flour (3 cups + 2 tablespoons) 260 g powdered sugar (2 ½ cups) Mix with sifted dry ingredients: 100 g egg whites at room temperature (1/3 cup / 3 egg whites / 100 milliliters) For the Italian meringue: 260 g granulated sugar (1 ¼ cups) 80 g water (1/3 cup or 75 mil) 100 g egg whites (1/3 cup / 3 egg whites / 100 milliliters) For the salted caramel filling: 1 cup granulated sugar (200 g) ¼ cup water (60 g) 2 ½ cups heavy cream (626 g / 650 ml) 4 tablespoons unsalted butter cubed (56 g) ½ teaspoon salt (3 g) Directions For the Macarons: Line 3 – 4 cookie sheets with parchment paper. If measuring by volume, separately sift the almond flour and powdered sugar. Measure them out, whisk to combine and then sift together to blend. With a spatula,...
Posting Komentar
Baca selengkapnya

Chewy Sugar Cookies

Ingredients Chewy Sugar Cookies 1 cup butter, softened 1 1/4 cups granulated sugar 1 egg 2 tsp vanilla extract 1/2 tsp almond extract (optional) 2 1/2 cups all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Topping 1/4 cup granulated sugar, for dipping Instructions Preheat oven to 350 degrees and line a baking sheet with parchment paper (or coat with baking spray). In a large bowl with a standing mixer or hand mixer, cream the butter and sugar together until light and fluffy, about 1 minute.  Add in the egg, vanilla extract, and almond extract; beat until combined.  Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again. Roll dough into 1" balls, and roll in sugar. Place on baking sheet, about 2" apart. Bake for 10-11 minutes, or until cookies have set. Allow to cool. Enjoy! Feel free to frost them...
Posting Komentar
Baca selengkapnya

Chicken and Stuffing Casserole

Ingredients 4 cups cooked, diced chicken* 1 (10.5 ounce) can cream of mushroom soup (I used Campbell’s Healthy Request) 1 (10.5 ounce) can cream of chicken soup (I used Campbell’s Healthy Request) 1 cup milk 1 stick (8 tablespoons) butter, melted 1 (8 ounce) package (about 3 ¾ cups) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix) Instructions Preheat oven to 350F (180C).  Spray a 9x13-inch baking dish with cooking spray. In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken. Pour chicken mixture into prepared baking dish. In a separate bowl, pour melted butter over dry stuffing mix. Gently stir until all of the stuffing mix is coated with butter. Sprinkle over chicken mixture. Cover baking dish with foil. Bake, covered, at 350 degrees F for 20-30 minutes. Remove foil and bake for an additional 10-20 minutes, or until heated through and browned on top. Read Full Recipe >...
Posting Komentar
Baca selengkapnya