Introduction

A rolled carrot cake is a delightful twist on the traditional dessert, combining the classic flavors of carrot cake with an appealing and practical rolled format. Perfect for gatherings or special occasions, this moist and spiced cake is filled with a luscious cream cheese frosting, making it an irresistible treat.

Detailed Ingredients with measures

Carrots – 400g, finely grated
Light brown sugar – 200g
Eggs – 4 large
Sunflower oil – 200ml
Self-raising flour – 200g
Baking powder – 1 teaspoon
Ground cinnamon – 2 teaspoons
Ground ginger – 1 teaspoon
Walnuts – 100g, chopped
Raisins – 100g
Cream cheese – 250g
Icing sugar – 100g
Vanilla extract – 1 teaspoon

Prep Time

20 minutes

Cook Time, Total Time, Yield

Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Serves 12

Detailed Directions and Instructions

Preheat the Oven

Start by preheating your oven to 180°C (350°F). Prepare a baking tray that measures approximately 30cm x 40cm (12 inches x 16 inches) by lining it with parchment paper.

Prepare the Carrots

Grate the carrots finely. You will need about 250g (approximately 9 oz) of grated carrots.

Mix the Dry Ingredients

In a large bowl, sift together 250g (about 2 cups) of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and a pinch of salt. Set this mixture aside.

Combine the Wet Ingredients

In another bowl, whisk together 4 large eggs and 200g (about 1 cup) of granulated sugar. Gradually add 200ml (about ¾ cup) of vegetable oil and continue whisking until the mixture is well combined.

Add the Carrots

Fold the grated carrots into the wet mixture until they are thoroughly incorporated.

Add the Dry to the Wet Mixture

Gently fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be just combined.

Pour the Batter

Pour the batter into the prepared baking tray, spreading it evenly across the surface.

Bake the Cake

Bake in the preheated oven for about 25 minutes or until a skewer inserted into the center comes out clean.

Cool the Cake

Once baked, remove the tray from the oven and allow the cake to cool in the tray for 10 minutes. Then, transfer it to a wire rack to cool completely.

Create the Filling

While the cake is cooling, prepare the filling by beating 300g (about 10.5 oz) of cream cheese with 100g (about ½ cup) of icing sugar and a few drops of vanilla extract until smooth and creamy.

Assemble the Rolled Cake

Once the cake is completely cool, spread the cream cheese filling evenly over the top. Using the parchment paper to aid, carefully roll the cake from one short end to the other to create a log shape.

Chill the Cake

Wrap the rolled cake in cling film and refrigerate for at least 1 hour to set before serving.

Notes

Serving Suggestions

You can serve the rolled carrot cake with extra cream cheese filling on the side or dust it with icing sugar for a decorative finish.

Storing the Cake

Store any leftover cake in the refrigerator wrapped in cling film or in an airtight container for up to 3 days.

Additional Flavoring

For added flavor, consider mixing in chopped nuts or raisins into the batter before baking.

Cook techniques

Preparing the Carrot

Grate the carrots finely to ensure they blend well with the other ingredients and provide moisture to the cake.

Mixing the Batter

Combine the wet and dry ingredients carefully to create a smooth batter, avoiding overmixing to maintain a light texture.

Baking the Cake

Preheat the oven and use the correct temperature for even baking. Check for doneness by inserting a skewer; it should come out clean.

Rolling the Cake

Once baked, allow the cake to cool slightly, then roll it while it’s still warm in a tea towel to achieve the desired shape without cracking.

Whipping the Cream

Whip the cream until it forms soft peaks, then spread it evenly on the cake for a smooth finish.

FAQ

Can I use pre-packaged grated carrots?

Yes, pre-packaged grated carrots can be used for convenience, but freshly grated carrots may provide better flavor and texture.

What can I substitute for cream cheese frosting?

You can use whipped cream or a buttercream frosting as an alternative to cream cheese frosting.

How do I store rolled carrot cake?

Store the rolled carrot cake in an airtight container in the refrigerator for up to 3 days.

Can I freeze the rolled carrot cake?

Yes, you can freeze the rolled carrot cake by wrapping it tightly in plastic wrap and then in foil. It can be stored for up to 3 months.

Is it necessary to use walnuts in the recipe?

No, walnuts are optional. You can omit them or replace them with other nuts or seeds based on your preference.

Conclusion

Rolled carrot cake is a delightful dessert that combines the wholesome goodness of carrots with the sweetness of a classic cake. Its unique presentation and flavor profile make it a wonderful addition to any gathering or celebration. With a rich cream cheese frosting complementing the moist cake, it’s sure to impress your family and guests alike.

More recipes suggestions and combination

Classic Cream Cheese Frosting

Pair your rolled carrot cake with a classic cream cheese frosting. Its tangy flavor beautifully balances the sweetness of the cake.

Nutty Additions

Incorporate chopped walnuts or pecans into the batter for added crunch and a nutty flavor that enhances the overall texture and taste.

Spiced Variations

Experiment with different spices like nutmeg or allspice for a deeper flavor profile that can elevate the traditional carrot cake experience.

Fruit Pairings

Serve your rolled carrot cake with a side of freshly sliced oranges or pineapple for an extra burst of citrus freshness.

Decadent Chocolate Drizzle

For a twist, drizzle melted chocolate over the rolled cake for an indulgent touch that chocolate lovers will adore.