Carrot Cake Roll
Get ready to hop into Easter with this ultimate easy Carrot Cake Roll! With just two
simple steps - mixing wet and dry ingredients - this recipe will quickly become your
favorite go-to. Moist, fluffy, and filled with decadent mascarpone... And don't forget the
finishing touch! Adorn this delightful cake roll with adorable bunny butts crafted from
Rafaello and sprinkles to truly embrace the Easter spirit. Enjoy !
Ingredients:
For the Cake:
- 3 large eggs
- 120g granulated sugar
- 120g finely grated carrots
- 90g all purpose flour
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- pinch of nutmeg
- pinch of salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- vegetable oil for greasing
For the Filling:
- 250g mascarpone, straight from fridge
- 200ml whipping cream
- 50-60g icing sugar (adjust to taste)
- 1 teaspoon vanilla paste
For the Decorations:
- gel colours - green, pink and orange
- Rafaellos
- sprinkles of your choice
Instructions:
Preheat Oven
1. Preheat your oven to 160c. Grease and line a 10x12-inch jelly roll pan with parchment paper.
Prepare the Batter
1. In a large mixing bowl, beat the eggs and sugar together until thick and pale.
2. Sift the flour, baking powder/soda, cinnamon, nutmeg, ginger, and salt. Finally add the grated carrots and gently fold until evenly combined.
Bake the Cake
1. Pour the batter into the prepared jelly roll pan and spread it out evenly.
2. Bake for 15-17 minutes, or until the cake is set and springs back when lightly touched.
Roll the Cake
1. As soon as the cake roll is out of the oven tightly cover the baking tray with large piece of aluminium foil to steam and trap the moisture of the cake. Once cool and still slightly warm lay out a clean kitchen towel or parchment paper and generously cover with powdered sugar.
2. Carefully invert the cake onto the towel and peel off the parchment paper and continue to cool completely
Prepare the Filling
1. In a mixing bowl, beat together the mascarpone, powdered sugar, and vanilla paste until smooth and gradually add the whipping cream on a high speed until the frosting is whipped and firm enough to pipe.
Assemble the Cake
1. Once the cake has cooled completely.
2. Spread the cream cheese filling evenly over the surface of the cake.
3. Carefully roll the cake using the help of the towel/parchment paper (short side)
Chill and Serve
1. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before serving to firm up the filling.
2. Before serving, you can dust the top of the cake with additional powdered sugar for decoration, if desired. Alternatively you can use the extra mascarpone to decorate the top of the cake roll with grass, carrots and the details of the bunny butts using the Rafellos and add some sprinkles too.
3. Slice and serve chilled. Enjoy your delicious carrot cake roll!