Easter Carrot Cake Roll
Easter Carrot Cake Roll Recipe: A Delicious and Festive Dessert
Looking for a show-stopping dessert to serve at your Easter gathering? Look no further than this Easter Carrot Cake Roll recipe! This dessert is a perfect combination of moist carrot cake and creamy cream cheese frosting, all rolled up into a beautiful and festive dessert that's sure to impress your guests.
Ingredients (serves 8-10):
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 cups grated carrots
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
Cooking Tips:
- Make sure to use canned pumpkin, not pumpkin pie filling, in this recipe.
- Grate the carrots finely for a smoother texture in the cake.
- Use a clean kitchen towel to roll up the cake after baking, to prevent sticking.
Instructions:
1. Preheat your oven to 375°F. Grease a 10x15 inch jelly roll pan and line with parchment paper.
2. In a large bowl, beat the eggs and sugar together until light and fluffy. Add in the pumpkin and vanilla extract, and mix until well combined.
3. In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Fold in the grated carrots, and pour the batter into the prepared jelly roll pan. Smooth the batter out evenly.
5. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
6. While the cake is baking, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and butter together until smooth. Add in the vanilla extract and powdered sugar, and mix until well combined.
7. Once the cake is done baking, remove it from the oven and let it cool for a few minutes. Then, use a clean kitchen towel to gently roll up the cake, starting from the short end. Let the cake cool completely in the rolled-up position.
8. Once the cake is cool, carefully unroll it and spread the cream cheese frosting evenly over the top. Roll the cake back up, using the towel to help you. Wrap the cake in plastic wrap and refrigerate for at least 1 hour before serving.
9. When ready to serve, slice the cake into rounds and enjoy!
Appearance and Taste:
This Easter Carrot Cake Roll is a beautiful dessert that's sure to impress your guests. The moist and flavorful carrot cake is perfectly complemented by the creamy and tangy cream cheese frosting. The cake is rolled up into a beautiful spiral, making for a stunning presentation on your dessert table. This dessert is the perfect combination of sweet and tangy, with just the right amount of spice to make it feel festive and special.
Type of Dish: Dessert Roll
Main Ingredients: Carrots, Cream Cheese, Pumpkin
