Carrot Cake Roulade
Our carrot cake roulade takes your favorite classic spring flavors and puts them in a beautiful swirled cake that is sure to impress!
Ingredients
SPONGE
- 150 grams grated carrot (weighed before squeezing out liquid)
- 4 large eggs (room temperature)
- 130 grams sugar
- 1 tsp vanilla extract
- 150 grams all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp ground cardamom
- ⅛ tsp ground ginger
CREAM CHEESE FILLING
- 113 grams unsalted butter (softened)
- 150 grams full fat cream cheese (softened)
- 150 grams icing sugar
- Splash of vanilla extract
- Pinch of salt
- Orange zest (optional)
DECORATION
- Cadbury mini eggs, orange zest, sprinkles, pearl sugar, candied orange, etc!
Instructions
- Preheat your oven to 390 F (200 C).
- Peel and finely grate carrots until you have 150g, then wrap the grated carrot in a few layers of paper towel or a cheese cloth and squeeze out the excess liquid. Set aside to add to the sponge towards the end.
- Add your eggs and sugar to the bowl of a stand mixer. Mix with the whisk attachment until light and fluffy and tripled in size (about 5 minutes). Add your vanilla extract and mix to combine.
- Meanwhile, measure out your flour, baking powder, salt, cinnamon, cloves, cardamom, and ginger in a mixing bowl.
- Sift your dry ingredients into your egg mixture in two parts, folding gently to combine. You can also use the stand mixer to whisk the ingredients together, being careful not to overmix.
- Once the dry ingredients have been incorporated, add in the grated carrot and fold together gently until evenly distributed.
- Spread your batter onto a parchment lined rectangular baking sheet (we bake this on a half sheet sized baking sheet), aiming for about half an inch thickness (about 1.25cm).
- Bake for 6-8 minutes - make sure not to overbake! Check it right after 6 minutes. Overbaking will make this sponge tough. One way to test this is if you tap the top of the sponge with your finger it should feel springy and not leave an indent (don't burn yourself doing this!).
- Once your sponge is baked, let it cool for just a few minutes and then turn out onto a rectangular piece of parchment paper dusted with a generous layer of granulated sugar. The sugar helps prevent it from sticking to the parchment paper later.
- You want to do this while the sponge is still warm, so it doesn't crack later!
- Roll up your sponge and parchment paper along the short edge.
- Let it cool completely in its rolled up shape.
- While the sponge is cooling, prepare the cream cheese filling. Add butter and cream cheese to the bowl of a stand mixer and whisk together until well incorporated.
- Add in icing sugar, a pinch of salt, vanilla extract, and orange zest.
- Whisk together until light and fluffy.
- When the sponge has cooled, unroll it and spread about 3/4 of the frosting mixture across the sponge evenly.
- Carefully roll up your sponge again, the same way you did the first time, but leaving out the parchment paper.
- Use the rest of the frosting to decorate the top. You can pipe it on, or just use a spoon to swirl the frosting! Then add any festive chocolates, sprinkles, candied orange, or other decor you would like! Slice and enjoy - store this cake in the fridge up to 4 days after baking.