2 Carrot Cake Jelly Roll Recipes

2 Carrot Cake Jelly Roll Recipes

I love carrot cake, so when I saw a carrot cake jelly roll recipe, I just knew I had to try it out! 

People tend to think of carrot cake in the spring, but we really shouldn’t limit this delicious cake to just one part of the year!  Carrot cake is the perfect balance of flavor, sweetness, and creaminess with the cream cheese frosting.  

I actually tried out two recipes for you guys.  The first one stuck to the parchment paper when I took it out of the oven.  Maybe it was because I used fresh eggs instead of store-bought ones??  I eventually got it off the paper and was able to use it.  

I decided to try out a second recipe just to see how it turned out and it turned out SO flat.  I really have no idea why!  But hey, they both tasted so amazing when I added the frosting.  (The fancy topping on top of this second one is actually honey roasted walnuts. You can get that recipe here) My advice for the first one?  Use store bought eggs.  I really think that’s why the first one turned out so sticky. (However, if it sticks to the paper, just carefully scrape it off with a small knife and it’ll be fine!)

Yesterday was my sisters senior night with her soccer team.  She’s homeschooled, so last night was basically her graduation.  I was so proud of her (especially dropping the bow on the flowers XD) But seriously, she’s such a good sister and I’m so thankful for her.  It’s really hard to believe that’s she’s graduating this year!  And just a side note, you should visit her super awesome blog www.skgfun.com where she blogs about advice, book reviews, funny random things, and a lot more!

A lot of people think that when you have a sister, you just fight all the time and annoy each other and that’s just normal; I beg to differ.  Amanda and I have such a good relationship and we hardly ever bicker.  I really enjoy making fun of Disney channel movies and chowing down on ice-cream in the middle of winter with her. 

So I guess I can dedicate this carrot cake to her.  Actually, she hates carrot cake though!  I will give her a virtual bouquet of roses. <3

Anyways, if you ever have a bit of time and you want to try a new recipe, try either of these carrot cake jelly rolls!  It’s easier than it seems, I promise.  And don’t worry if it cracks; no one will care when they taste how amazing it is!

Carrot Cake Jelly Roll
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For the cake
  1. 3 eggs
  2. 2/3 cup granulated sugar
  3. 1 teaspoon vanilla extract
  4. 1/2 teaspoon salt
  5. 1 teaspoon baking powder
  6. 1 teaspoon ginger
  7. 1/4 teaspoon nutmeg
  8. 2 teaspoons cinnamon
  9. 3/4 cup flour
  10. 2 cups shredded carrots (about 2 medium carrots)
  11. Powdered sugar, to aid in rolling
For the filling
  1. 1 (8 oz) pkg cream cheese, softened at room temp
  2. 1.5 cups powdered sugar
  3. 1.5 cups cold heavy whipping cream
  4. 1/2 tsp vanilla extract
Instructions
  1. Preheat oven to 350°F. Line a jelly roll (10×15”) pan with parchment paper.
  2. Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar and vanilla extract.
  3. Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
  4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10). Err on the side over over done vs. under done for best results in rolling.
  5. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
  7. While the cake is cooling, make the frosting. Whip the cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
  8. In a second mixing bowl, beat cream cheese and powdered sugar (start on low speed unless you want to be standing in a cloud of powdered sugar), then beat in ½ tsp vanilla extract
  9. Fold the whipped cream into the cream cheese mix. Keep it covered in the fridge until ready to use.
  10. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve.
Notes
  1. Cake can be wrapped in plastic and frozen for up to one month.
Adapted from Crazy For Crust
Adapted from Crazy For Crust
Blogging Brownie http://www.bloggingbrownie.com/
Carrot Cake Jelly Roll w/ Walnuts
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For the cake
  1. Unsalted butter for greasing pan, at room temperature
  2. 3/4 cup all-purpose flour
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon ground ginger
  7. 1/4 teaspoon ground nutmeg
  8. 1/4 teaspoon fine salt
  9. 4 large eggs, at room temperature
  10. 1 cup granulated sugar
  11. 1/2 cup finely grated carrot, from 1 medium carrot with top
  12. 1/4 cup confectioners' sugar, plus extra for dustin
For the filling
  1. 1 (8 oz) pkg cream cheese, at room temp
  2. 1.5 cups powdered sugar
  3. 1.5 cups cold heavy whipping cream
  4. ½ tsp vanilla extract
  5. 1 pkg. chopped walnuts
Instructions
  1. Preheat the oven to 375 degrees F. For the cake: Grease a 13-by-18-inch sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper.
  2. In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
  3. While the cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.)
  4. For the frosting, whip the cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
  5. In a second mixing bowl, beat cream cheese and powdered sugar (start on low speed unless you want to be standing in a cloud of powdered sugar), then beat in ½ tsp vanilla extract
  6. Fold the whipped cream into the cream cheese mix.
  7. As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together. Allow the rolled cake to cool completely on a wire rack.
  8. To assemble: Carefully unroll the cake onto a cutting board with the towel underneath. Using a small offset spatula, spread the half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, making sure to go all the way to the edges. Carefully reroll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and (optionally) sprinkle roasted walnuts over the surface.
  9. Place the cake in the refrigerator until fully chilled, about 1 hours.
Adapted from Food Network
Adapted from Food Network
Blogging Brownie http://www.bloggingbrownie.com/

 

Thanks for reading!

❤️ Rachel

  • One word: YUM.

  • Oh wow!!! These look so good!! I love cooking and I’ll definitely give these a try sometime!!!
    littlebitofsunshineweb.wordpress.com

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