CARROT CAKE ROLL
It's carrot cake...rolled up and totally transportable! And it looks good too. Everyone loves it when I make it.
Provided by SaraSunshine
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed cookie sheet or jelly roll pan with parchment paper.
- Combine eggs and sugar in a mixing bowl. Add carrot and pineapple.
- Mix flour, cinnamon, baking powder, and salt together in a separate bowl. Pour in egg mixture; mix until it comes together. Spread batter on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Allow to cool completely, about 30 minutes.
- Beat cream cheese, powdered sugar, and vanilla extract together in a bowl. Spread cream cheese filling evenly over the cooled cake. Sprinkle walnuts on top of filling.
- Run a spatula under the cake to loosen from the parchment paper. Grab the paper from one end and start rolling, pulling the paper away as you do. Roll up and refrigerate for 1 hour before cutting.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 49.7 g, Cholesterol 80.4 mg, Fat 17.3 g, Fiber 1.9 g, Protein 6.9 g, SaturatedFat 6.2 g, Sodium 262.5 mg, Sugar 36.7 g
CHOCOLATE CARROT CAKE
Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. -Pamela Brown, Williamsburg, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. , Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.
Nutrition Facts : Calories 578 calories, Fat 31g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 276mg sodium, Carbohydrate 72g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE CARROT CAKE
Make and share this Chocolate Carrot Cake recipe from Food.com.
Provided by CoffeeB
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt.
- Add the eggs, oil and carrots.
- Beat until combined.
- Pour into prepared 9x13, cupcake liners or 9 inch round baking pans. If using 9-in. round baking pans, line with waxed paper, and grease the paper.
- Bake at 350 degrees for 25-30 minutes, (less if making cupcakes).
- Cool 10 minutes before removing from baking pans to wire rack to cool completely.
- Frosting:.
- In a large mixing bowl, combine cream cheese, and butter.
- Beat until smoooth and fluffy.
- Beat in the powdered sugar, cocoa, and vanilla until smooth.
- If using 9-inch rounds:.
- Place one cake layer on a serving plate and spread with half the frosting.
- Repeat layers.
- Sprinkle with nuts and chocolate chips.
Nutrition Facts : Calories 769, Fat 42.3, SaturatedFat 13.7, Cholesterol 111.6, Sodium 357, Carbohydrate 95.4, Fiber 3.5, Sugar 73.7, Protein 7.6
CHOCOLATE CARROT CAKE ROLL
Make and share this Chocolate Carrot Cake Roll recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h
Yield 7 serving(s)
Number Of Ingredients 17
Steps:
- To make carrot pattern, combine an egg, sugar, flour and milk.
- Separate the mixture into two bowls (equal portions).
- In one bowl, add green food coloring and mix.
- In the other bowl, add orange food coloring and mix.
- On a parchment paper-lined baking sheet, trace or draw small carrot.
- patterns.
- Pipe the orange icing over the main carrot pattern.
- Place in oven; 350F for 2 minutes; let it cool.
- Pipe the green icing over the carrot top pattern.
- Place in oven; 350F for 2 minutes; let it cool.
- To make chocolate cake, add 2 eggs and sugar then whip.
- Add flour, cocoa powder, cinnamon, and shredded carrot then mix well.
- Spread the chocolate cake batter evenly over the piped carrot pattern.
- Bake at 350F for 13-15 minutes.
- To make cream cheese filing, add cream cheese, butter, and confectioners sugar; mix well using an electric hand mixer.
- To make roll, flip over the chocolate/carrot pattern after it's cooled down.
- Carefully peel off the parchment paper (revealing the carrots baked into the.
- chocolate) then flip over and evenly spread the cream cheese filling.
- Using a clean piece of parchment paper (like a bamboo roller to make a.
- sushi roll), cover the cake with the parchment and roll and carefully tighten.
- Remove the parchment, cut into slices and serve.
Nutrition Facts : Calories 474.5, Fat 26.7, SaturatedFat 15.4, Cholesterol 150.6, Sodium 254.4, Carbohydrate 54.9, Fiber 0.9, Sugar 45.6, Protein 6.1
CHOCOLATE CAKE ROLL
This delectable dessert features sweet whipped cream and moist chocolate cake rolled up and dusted with powdered sugar. A family favorite, it winds up any special meal in festive fashion. -Cris O'Brien, Virginia Beach, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. combine the flour, cocoa and salt; add to egg yolk mixture until blended., Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. , Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire racks., In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.
Nutrition Facts : Calories 225 calories, Fat 14g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 92mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein.
CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
This recipe was published in Relish Magazine, a food 'section' that comes in one of the local newspapers! It's original name was Kory's Carrot Cake & is the creation of a firefighting pastry chef by the name of Kory Rollison! Preparation time includes neither the time needed for the baked cake to cool to room temperature nor the time the layers are refrigerated overnight.
Provided by Sydney Mike
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- FOR THE CAKE: Preheat oven to 350 degrees F & line the bottom of three 8-inch cake pans with parchment paper, leaving the sides of the pan dry.
- In a large mixing bowl & with a hand mixer, beat together eggs & oil, mixing well. Add 1 cup of the sugar & continue mixing for 2 minutes, then add the remaining sugar & mix for 3 to 4 minutes.
- In another container, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves & nutmeg, then add this to the egg mixture, beating on low speed until blended, about 1 minute.
- Add carrots, walnuts & pineapple, mixing until well combined.
- Divide batter among the prepared pans & bake 60 minutes or until a wooden pick inserted in the center comes out clean.
- On a wire rack cool to room temperature, then run a knife around the edge of the cakes & remove them from the pans, before wrapping in plastic wrap & refrigerating them overnight.
- FOR THE FROSTING: Place cream cheese in a mixing bowl & beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed.
- Add butter a little at a time, scraping down the sides of the bowl, then add the zest & beat until combined.
- Remove cakes from the refrigerator, then ice the top of one layer, place the 2nd layer on top of that & ice the top of that layer. Place the 3rd layer on top & ice the top & sides of the cake.
- Press chopped walnuts into the sides of the cake & ENJOY!
FAST N' EASY CHOCOLATE CAKE ROLL
This is a good dessert that can be done a day or two ahead and frozen...add fresh fruit and you've got a great ending to any meal...Credit goes to Lucy for this recipe..thanks
Provided by Gingerbee
Categories Dessert
Time 30m
Yield 1 15" x 10" pan, 10 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
- Mix well; set aside.
- In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
- In a smaller bowl, using clean beaters, beat whites on high until foamy.
- Gradually add 1/2 cup sugar; beat til stiff but not dry.
- Fold 1/3 egg whites into egg yolk mixture.
- Alternately fold in remaining whites and flour mixture.
- Prepare a 15" x 10" jelly roll pan lined with wax paper and greased and floured beforehand.
- Poor batter in pan, smooth top.
- Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
- Dust a clean tea cloth with remaining sugar.
- Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
- Starting with a long side, tightly roll up cake with cloth.
- Transfer seamside down, to a wire rack to cool.
- Unroll cake; remove cloth.
- Spread cool whip and re-roll cake.
- Place seamside down on a plate and dust with confectionery sugar before serving.
- I add some chopped chocolate bits to the cool whip sometimes for a change.
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