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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 12For the filling:
170g cream cheese, at room temperature (6 ounces)
4 TBS butter, at room temperature
260g 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 and spray it well with non-stick cooking spray. Set aside.
Crack the eggs into bowl and beat well for about 5 minutes until thick and creamy. They should get lighter in colour. Beat in the sugar, salt and vanilla. Sift the flour and spices together. Stir in the raisins and walnuts. Stir this into the egg mixture to combine. Stir in the carrots. Spread the mixture into the prepared pan, spreading it to completely cover and fill to the edges.
Bake for 9 to 11 minutes, until just done. The top should spring back when lightly touched, but it should not have browned too much.
While the cake is baking place a large cotton tea towel on a flat surface and dust with icing sugar. As soon as you remove the cake from the oven, carefully invert it over the icing sugar dusted tea towel. Carefully remove the foil. (If you have sprayed it generously, this won't be a problem) Starting from a short end, fold a bit of the end of the tea towel over the end of the cake and the roll it up tightly in the towel. Leave to cool completely.
To make the filling beat the cream cheese and butter together until fluffy. Beat in the icing sugar and vanilla.
When the cake is completely cold, carefully unroll and spread the filling evenly over top. Re-roll. Refrigerate for about an hour to firm it up. Place onto a decorative plate, dust with icing sugar, place toasted walnut halves decoratively on top and serve. Cut into slices to serve.
Store in the refrigerator. You can freeze the finished cake, wrapped tightly in cling film, for up to one month.
This made the perfect cake to celebrate the beginning of Autumn and the weekend. Bon Appetit!
Posted in: Mixed
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