Carrot Cake Roll Recipe

Welcome to a culinary adventure where traditional flavors meet innovative cooking techniques! Today, we’re diving into the world of desserts with a twist, presenting to you a mouthwatering creation.you can make this cake in oven and air fryer.

For the Carrot Cake:

1. 3/4 cup all-purpose flour
2. 1/2 tsp baking powder
3. 1/2 tsp baking soda
4. 1/2 tsp salt
5. 1/2 tsp ground cinnamon
6. 1/2 tsp ground ginger
7. 1/4 tsp ground nutmeg
8. 1/8 tsp ground cloves
9. 3 large eggs
10. 3/4 cup granulated sugar
11. 2 Tbsp oil (canola or vegetable)
12. 1 tsp vanilla extract
13. 2 cups shredded carrots

For the Best Cream Cheese Frosting:

1. 8 oz cream cheese, cold
2. 8 Tbsp (1/2 cup or 1 stick) butter, room temperature
3. 1 cup powdered sugar
4. 1 tsp vanilla extract

Directions:

1. Turn the oven on to 375°F, or 190°C. Press parchment paper into a jelly roll pan (10 x 15 inches), leaving it hanging over the sides for simple removal.
2. Mix the flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon, and ginger in a medium-sized bowl.
3. Whisk the eggs, oil, vanilla extract, and granulated sugar together well in a big basin that is separate from the other one.
4. Mixing only until combined, gradually add the dry ingredients to the wet ones. Add the shredded carrots and fold.
5. Evenly distribute the batter after pouring it into the pan. Cook for ten to thirteen minutes, or until the cake bounces back when you touch it.

Roll and Cool:

1. Using the edges of the parchment paper, carefully remove the cake from the pan as soon as it is taken out of the oven. Set it down on a level surface.
2. While the cake is still warm, wrap it up in the parchment paper, starting from the short end. Give it ten minutes or so to cool fully.

Prepare the Frosting:

1. Beat the room temperature butter and chilled cream cheese together in a medium-sized bowl until smooth.
2. Add the vanilla essence and powdered sugar gradually while beating until thoroughly mixed and creamy.

Put the Cake Roll Together:

1. The cake should be carefully unrolled without breaking.
   Over the cake, evenly distribute the cream cheese icing.
2. Without using the parchment paper, reroll the cake.
3. To set, wrap it securely in plastic wrap and place it in the fridge for at least an hour or the freezer for around half an hour.

Serve:

1. When the cake is ready to be served, cut it neatly using a hot knife that has been rinsed under hot water and dried.
2. Before serving, let the slices defrost a little.

Air fryer Method:

1. Preheat your air fryer to 325°F (160°C).
2. Air fry the cake: Place the pan in the preheated air fryer and cook for about 12-15 minutes, or until the cake is set and springs back when lightly touched.

Tips and Variations

• Add-ins: For extra crunch, stir in 1/2 cup finely chopped pecans or walnuts into the batter.
• Spices: To create a distinctive flavour twist, add a touch of cardamom or adjust the spice amounts to your taste.
• icing: Incorporate a teaspoon of lemon zest into the cream cheese mixture for a tangier icing.
• Presentation: For a traditional appearance, dust the cake roll with powdered sugar before serving.

How to Store Refrigeration:

You may keep the constructed cake roll in the refrigerator for up to five days by placing it in an airtight container.
Freezing: Tightly wrap the cake roll with plastic wrap and then aluminium foil for extended storage. For up to three months, freeze. Before serving, let it thaw overnight in the refrigerator.