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
CARAMEL CARROT CAKE
For extra richness and sweetness, tender carrot cake is topped with creamy, ready-to-spread frosting and drizzled with caramel topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- In large bowl, beat cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
- Bake 31 to 36 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
- Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 63 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 44 g, TransFat 2 g
CARROT CAKE ROLLS
Need an extra-special dessert for your spring party? These Carrot Cake Rolls are a stunning addition to any dessert table. Made easy with Betty Crocker™ Super Moist™ yellow cake mix, cinnamon, nutmeg and shredded carrots are added in before baking for the perfect carrot cake base. What we really can't get enough of, though, is the from-scratch sweet cream cheese filling, that adds an extra layer of sweetness both inside and out! This recipe makes two cake rolls, so it's perfectly portioned for entertaining guests.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
- In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water, oil, cinnamon and nutmeg. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Stir in carrots. Pour 2 1/2 cups batter into each pan; spread evenly.
- Place pans side by side on middle rack in oven. Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
- Meanwhile, sprinkle 2/3 cup powdered sugar on each of two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
- In large bowl, beat cream cheese and 2 cups powdered sugar with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in whipped topping until blended.
- Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 1/4 cups of the cream cheese mixture by spoonfuls over each cake; spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Remove towels. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes. Cover and refrigerate remaining cream cheese mixture.
- Remove cakes from refrigerator; unwrap, and place on serving platters. Remove cream cheese mixture from refrigerator, and uncover. Frost sides of each cake with 1 cup of mixture; sprinkle pecans on top. Store covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 48 g, Cholesterol 110 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Slice, Sodium 320 mg, Sugar 35 g, TransFat 0 g
CARAMEL BANANA CAKE ROLL
Our Test Kitchen came up with this sunny cake roll that's bursting with fresh banana goodness. The light creamy caramel filling complements the tender sponge cake nicely. As special and impressive as it looks, the delightful dessert isn't difficult to put together.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in vanilla. Sift flour, baking soda, salt and baking powder together twice; gradually add to egg mixture and mix well (batter will be very thick). Stir in banana and lemon zest., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. , Just before serving, sprinkle with confectioners' sugar and drizzle with caramel topping. Refrigerate leftovers.
Nutrition Facts : Calories 269 calories, Fat 4g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 342mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
CARAMEL-FILLED CARROT CAKE ROLL
Steps:
- Combine carrots and 1 teaspoon sugar in a saucepan; add water to cover. Cover the pan, bring to a boil over medium-high heat, and cook until fork tender, 3 to 4 minutes. Drain carrots, mash with a fork, and set aside to cool.
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 10x15-inch baking pans and line with parchment paper. Lightly grease parchment paper and dust with flour.
- Combine flour, cinnamon, baking powder, and salt in a medium bowl.
- Beat eggs in a large bowl with an electric mixer on high speed for 5 to 7 minutes. Beat in 2 cups white sugar until thick. Mix in mashed carrots and vanilla extract. Fold in flour mixture. Spread batter into the prepared baking pans and sprinkle with walnuts.
- Bake in the preheated oven until top springs back when lightly touched, 10 to 12 minutes.
- While cakes are baking, dust 2 linen towels with confectioners' sugar.
- Remove cakes from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert each cake carefully onto the sugar-dusted towels. Peel off parchment paper and roll cakes up in the towels to cool.
- Meanwhile, combine cream cheese, butter, caramel topping, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in confectioners' sugar until fluffy.
- Carefully unroll cakes and spread filling to 1 inch from the edges. Roll up cakes, cover, and chill until serving.
Nutrition Facts : Calories 264.9 calories, Carbohydrate 38.2 g, Cholesterol 61.4 mg, Fat 11.5 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 5.1 g, Sodium 241.4 mg, Sugar 27.2 g
CARAMEL BANANA CAKE ROLL
Make and share this Caramel Banana Cake Roll recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Line a 15x10x1" jelly roll pan coated with nonstick spray with wax paper and coat the paper with nonstick spray; set aside.
- Combine the flour, baking soda, salt and baking powder.
- In a large mixing bowl,beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel.
- In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time on high until stiff peaks form.
- Add flour mixture to banana mixture, mix gently until combined. Fold in egg white mixture.
- Spread into prepared pan. Bake at 375* for 10-12 minutes or until cake springs back when lightly touched.
- Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper.
- Roll up cake in towel jelly roll style, starting with a short side. Cool completely ona wire rack.
- For filling, in a mixing bowl, beat cream cheese and brown sugar till smooth and sugar is dissolved. Beat in vanilla; fold in whipped topping.
- Unroll cake, spread filling over cake to within 1/2" of edge.
- Roll up again, place seam side down on serving platter.
- Cover and refrigerate at least 1 hour before serving.
- Before serving, lightly sprinkle with confectioner's sugar, then drizzle with ice cream topping.
Nutrition Facts : Calories 287.3, Fat 6, SaturatedFat 3.6, Cholesterol 63.8, Sodium 342.6, Carbohydrate 52.6, Fiber 0.6, Sugar 37.6, Protein 6.1
CARROT CAKE ROLL
I love how fancy cake rolls look, but I'd never tried much more than the typical pumpkin roll at Christmas. This is a terrific variation and looks like it was much harder than it actually is! This recipe is also made with honey rather than processed sugar.
Provided by Frazzled Mom
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Spray a jellyroll pan with nonstick cooking spray, then line with wax paper or parchment paper.
- Spray paper with more cooking spray.
- Sift together the flour, cornstarch, baking powder and cinnamon.
- In a medium bowl, beat the egg yolks until light and thick. Blend in honey, lemon and vanilla. Stir in dry ingredients until just blended. Stir in carrots. In a bowl, beat egg whites until foamy. Sprinkle in cream of tartar and beat until stiff peaks form. Stir about 1/4 of egg whites into batter, then fold in the rest. Spoon batter into pan. Bake for 12 to 15 minutes.
- In a bowl, beat cream cheese until fluffy; beat in honey, vanilla extract, raisins and coconut.
- Sprinkle a towel with coconut. Loosen cake and turn onto towel, peel off wax paper. Roll cake up in towel and let stand for 1 minute. Unroll and let stand for 3 minutes, then roll up and let stand until cool. Unroll cake; remove towel. Spread with filling right to edges of cake. Re-roll cake.
- Store in refrigerator.
Nutrition Facts : Calories 274.8, Fat 13.2, SaturatedFat 8, Cholesterol 110.5, Sodium 167.4, Carbohydrate 34.6, Fiber 1.1, Sugar 22.8, Protein 5.9
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