The Best Ever you will find Carrot Cake Roll and Cream Cheese filling
History and Background on Carrot Cake
The origins of carrot cake are disputed. Published in 1591, there is an English recipe for “pudding in a Carret(sic) root” that is essentially a stuffed carrot with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour).
Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar.
Another 19th-century recipe comes from the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.
The popularity of carrot cake was revived in the United Kingdom because of rationing during the Second World War.
- ¾ cup regular plain cake flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 3 eggs
- ½ cup white sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots (about 2–3 medium carrots)
Cream Cheese Filling
- 1 cup sifted icing sugar
- 225 g room temperature cream cheese
- 6 tablespoons softened butter
- 1 teaspoon vanilla extract
Preheat oven to 180°C.
Line a 25 × 40cm baking tray with baking paper, leaving about an extra 2.5cm of baking paper sticking out on all sides of the pan so that you can easily lift the cake out after baking.
Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg in a medium bowl until combined.
In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick.
Add in the oil, vanilla, and grated carrots, and whisk until just combined.
Fold in the flour mixture with a rubber spatula, and stir together until just combined.
Spread the batter evenly into prepared pan.
Bake for 10 to 13 minutes, or until the top of cake springs back when touched.
Carefully lift the baking paper and cake out onto a flat (and heat-safe) surface.
Then slowly, roll the cake, rolling from the short end to the short end, until it is completely rolled up.
Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
While the cake is cooling, make the cream cheese filling (see below).
When the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit).
Spread the cream cheese mixture evenly over cake, leaving a half a centimeter border on all sides.
Then carefully re-roll the cake, gently peeling away the baking paper as you roll until you can completely remove and discard it.
Tightly wrap the roll in plastic wrap and refrigerate at least one hour.
Remove and unwrap the roll and transfer it to your serving dish.
Lightly dust the roll on all sides with icing sugar, if you would like. Then slice and serve.
If you have leftovers, just re-wrap the roll in plastic wrap and store in the fridge for up to 3 days.
Cream cheese filling:
Whisk together cream cheese, icing sugar, butter, and vanilla extract until smooth.
If the filling is too thin, add more icing sugar.
If it is too thick, add a half teaspoon or two of water.
(You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it).
Prepared, tried and tested by Feriel Sonday
Amount Per Serving Calories 3172Total Fat 190gSaturated Fat 96gTrans Fat 4gUnsaturated Fat 77gCholesterol 968mgSodium 3171mgCarbohydrates 331gFiber 10gSugar 228gProtein 44g
All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.
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