Carrot Cake Roll - Recipes Blogs

Carrot Cake Roll

I first saw this Carrot Cake Roll on La Table De Nana (one of my favourite spaces) back in July of this year.  It looked fabulous, but then everything she makes looks fabulous.  Monique is such a talented lady in so very many ways.

As recipes go, she had purloined it from French at Isa's, but also gave a link to an English version to be found here. 

Carrot cake is Todd's favourite kind of cake.  As soon as I saw Moniques, I had in mind to make this for him and that's just what I did today.  It only took me two months to get to it, haha.  And then I had to search and search for her photo of it so I could find the recipe.  Note to self:  from now on pin what you want to make. Just don't take it for granted that you can easily find it again! 

So after much searching I found it again and set out to make it for Todd.  I used the English version and adapted it a tiny bit.

Its a very easy cake to make.  There is no fat in the batter, unless you count the eggs.  I used large free range eggs.  The size had not been specified, but large free range worked perfectly.  There is rather a lot of sugar however . . .  almost as much sugar as flour. I am not sure if you could cut that down or not.

I added chopped raisins and toasted walnuts to the batter as well.  I like carrot cakes to have raisins and walnuts in them.

I just put them into a coffee mug and chopped away with my kitchen scissors.  Easy peasy.  Worked a charm.
My filling didn't turn out as solid as the original recipe did.  I think that is because of the difference in cream cheese between North America and over here in the UK.  Our has a lot more liquid in it.  Not sure how I can fix that either . . .  but as far as taste went, it didn't really matter too much.

Todd really, really enjoyed this cake.  I would make it again for company.  I think its a good solid recipe.  Easy and delicious, pretty and much more interesting than a normal carrot cake.

*Carrot Cake Roll*Serves 12Printable Recipe  
Its carrot cake, rolled up with a cream cheese filling.  Deliciously simple. 
3 large free range eggs126g caster sugar (2/3 cup, can use granulated)1 tsp pure vanilla extract1/2 tsp fine sea salt1 tsp baking powder1 tsp ground ginger1/4 tsp freshly grated nutmeg1/4 tsp ground cardamom2 tsp ground cinnamon105g of plain flour (3/4 cup)2 medium carrots grated (about 2 cups)75g raisins, chopped (1/2 cup)60g chopped toasted walnuts (1/2 cup)
For the filling:170g cream cheese, at room temperature (6 ounces)4 TBS butter, at room temperature260g sifted icing sugar (2 cups)1 tsp pure vanilla
You will also need:icing sugar to dust (optional)toasted walnut halves (optional) 
Preheat the oven to 180*C/350*F. gas mark 4.  Line a 10-inch by 15-inch rimmed sheet pan with aluminium foil ...


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