CARROT CAKE ROLL
It's carrot cake...rolled up and totally transportable! And it looks good too. Everyone loves it when I make it.
Provided by SaraSunshine
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h5m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 49.7 g, Cholesterol 80.4 mg, Fat 17.3 g, Fiber 1.9 g, Protein 6.9 g, SaturatedFat 6.2 g, Sodium 262.5 mg, Sugar 36.7 g
CARROT CAKE BARS
This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.
Provided by Linda
Categories Desserts Cakes Sheet Cake Recipes
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
- Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 44 g, Cholesterol 53.1 mg, Fat 25.2 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 375.2 mg, Sugar 29.5 g
VERTICAL CARROT CAKE
This vertical spin on a cherished classic is packed with spices and sure to impress. The brown butter cream cheese frosting truly takes the vertical cake over the top! -Mark Neufang, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h50m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment; grease paper. Set aside. Sift flour, ground ginger, cinnamon, salt, nutmeg and cloves together twice. Place pecans in a food processor; pulse until finely ground. Transfer to a bowl; toss with carrots, fresh ginger and zest., In a large bowl, beat egg yolks until slightly thickened. Gradually add 2/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture, then carrot mixture., Place egg whites in another large bowl. With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pans, spreading evenly., Bake until golden brown and top springs back when lightly touched, 18-22 minutes. Cool 5 minutes. Invert cakes onto tea towels dusted with confectioners' sugar. Gently peel off paper; trim ends. Roll up cakes in towels jelly-roll style, starting with a short side. Cool completely on a wire rack., For the frosting, place 1 cup butter in a small heavy saucepan; melt over medium heat. Heat until golden brown, 5-7 minutes, stirring constantly. Remove from heat. Cool until thick and creamy, but not hard, stirring occasionally., Meanwhile, in a heatproof bowl of stand mixer, whisk egg whites, 1 cup sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes. Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Using the paddle attachment, gradually beat in remaining 1/2 cup butter, a few tablespoons at a time, on medium speed until smooth. Beat in vanilla and cooled browned butter until smooth; transfer to another bowl. Add cream cheese to mixer bowl, beat until smooth. Gradually add buttercream back to bowl; beat until combined., Unroll cakes; cut each into two 15x5-in. strips. Spread 1 cup frosting on each strip to within 1/2-in. of edges. Refrigerate until frosting is firm, at least 20 minutes., To assemble cake, tightly roll up 1 strip jelly-roll style, starting with a short side, lifting slightly as you roll. Carefully align seam of roll with short side of another strip. Continue to roll, jelly-roll style, adding remaining strips; seal seam. Carefully stand rolled cake on its end on a serving platter. Spread remaining frosting over top and sides of cake. Refrigerate at least 2 hours or overnight. Let stand at room temperature 15 minutes before slicing.
Nutrition Facts : Calories 445 calories, Fat 34g fat (18g saturated fat), Cholesterol 167mg cholesterol, Sodium 193mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 1g fiber), Protein 7g protein.
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