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Apr
05
2013

Carrot Cake Roll!It has carrots in it…that means it’s healthy, right?!

I made this this carrot cake  roll weekend and it was sooo good! So good that this was the only picture I got of it! I was planning on showing how pretty the slices were but they were gobbled up before that could happen!

I know that roll cakes can be a little tricky so my tips are make sure you have a lot of powdered sugar on the towel that you roll it up in. Roll it up quickly while it’s still warm, it will roll easier. Make sure you line your pan and grease it well!

Hope you enjoy! It has carrots in it…that means it’s healthy, right?!

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Carrot Cake Roll
 
Prep time
Cook time
Total time
 
Ingredients
  • 3 eggs
  • ⅔ cup granulated sugar
  • 2 tablespoons coconut oil (or vegtable oil)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoons pumpkin pie spice
  • ¾ cup flour
  • 2 cups shredded carrots (about 2 medium carrots)
  • ½ cup nuts (optional)
  • Powdered sugar, to aid in rolling
  • For Filling
  • 4 ounces cream cheese, room temperature
  • 3 tablespoons butter, room temperature
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar, to sprinkle on top to make pretty!
Instructions
  1. Preheat oven to 350 degrees. Line a jelly roll (10x15”) pan with wax paper and spray with cooking spray. Make sure it's well greased!
  2. Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
  3. Stir together salt, baking powder, pumpkin pie spice, and flour. Stir into wet ingredients just until blended. Fold in carrots and nuts.
  4. Spread in the prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it all over. Bake for about 10 minutes or until edges are turning brown and the cake springs back when touched.
  5. While the cake is baking, set a clean kitchen towel out on the counter. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar.Carefully remove the wax paper.
  6. Starting at the short end, fold the edge of the towel over the cake and keeping rolling up with cake. Let cool completely while rolled, at least one hour.
  7. While the cake is cooling, make the filling. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
  8. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll with out the towel. Chill at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve.

*I made mine with all purpose gluten free flower and had no problems!

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About the Author

has written 1131 posts on ConsumerQueen.com.

Princess Lacey is a ConsumerQueen.com Princess. She is an expert in gluten free living, home remedies, cooking from scratch & more.

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  • Wendy Sammons April 10, 2013, 2:37 AM

    I cant wait to try this, I make pumpkin rolls a lot during the holidays for my family and friends, and I cant wait to make this for them, it looks so yummy!

    Reply
  • Judy Morrison via Facebook April 19, 2014, 8:39 PM

    yum

    Reply

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