What is a Cake Roll?Cake roll, swiss roll, jelly roll, or cream roll are just a few names used to describe this type of cake. They are usually made from sponge cake then filled with either jam, whipped cream, or frosting. The cake is then rolled into a log and sliced; with each slice resembling a spiral of cake and frosting.
Facts About Cake Rolls
- They did not originate in Switzerland.
- In Switzerland, swiss rolls are called Biskuitroulade or Roulade.
- The recorded recipe for a rolled cake was published in Northern Farmer in 1852. It was called “to make a jelly cake”
Origins Of Cake RollsDespite its name, the swiss roll isn’t native to Switzerland but is instead, it is thought to have originated somewhere in Central Europe. Its origins are shrouded in mystery and it’s unclear who invented this dessert, all that is known is that it was created sometime in the 19th century; possibly in Austria.
When This Carrot Cake Roll Should Be EatenThe is a cake and therefore should be eaten as a dessert but who says we have to play by the rules? You can have this tasty treat whenever you like, be it in the morning, at brunch or lunch, or after dinner. Your house, your rules!
This Carrot Cake Roll Is Best Served WithWe served this carrot cake roll chilled and drizzled with a creamy glaze, but this also goes well with whipped cream and chopped nuts, dust with powdered sugar and fresh fruits, or drizzle with caramel or chocolate. The options are endless!
How It’s DoneRolling the Cake– Once the cake had been baked, we removed it from the oven and allowed it to cool slightly before rolling it, doing this helps the cake to hold the rolled shape as it is flexible when warm. Do not roll the cake when it’s hot or too cold, it could break. Chilling the Cake Roll– after icing and rolling the cake, we wrapped it with plastic and chilled it in the fridge for about an hour. This allowed the icing to firm up and secure the cake in place, thus holding the shape.
This Is How It’s Done!Here’s how we made this delicious treat! We started off by preheating the oven to 375°F and prepared a 15×10 jelly roll pan with some baking paper (ensure to leave extra allowance of paper at each end of the pan). Next, we combined all the dry ingredients in one bowl, and in a separate bowl, we whisked the eggs and sugar, then the remainder of the liquid ingredients and carrots until combine. We then folded dry ingredients into the liquid mixture and poured the batter into the lined jelly roll pan in an even layer. This was then baked for 12 minutes, removed from the pan, rolled, and transferred to a cooling wrack. We then moved on to make the frosting. In a large bowl, we whisked the sugar, cream cheese, butter, and vanilla until smooth and creamy. We unrolled the cake and applied the frosting while avoiding all the edges. The cake was then rerolled and secured tightly with cling wrap and chilled for an hour. Once the cake was ready, we made the glaze by combing all the ingredients until smooth and drizzled it over the cake, sliced, and served it.
Why Should You Make This?This is what you call a no-brainer! This simple carrot cake roll recipe is easy to make, quick to bake, budget-friendly, and delicious! The recipe makes about 8-10 servings, which is the ideal amount for a scrumptious post-dinner dessert!
Terms Used In The RecipeLengthwise– In this recipe, we rolled the cake lengthwise, this simply means rolling the cake from the narrow end or to roll it vertically. Confectioner’s Sugar– This is just a fancy name for powdered sugar, another name for it is icing sugar.
Questions And AnswersQ: What can I use instead of a jelly roll pan? A: Use a cookie sheet of the same size as a replacement. Q: What are 375 degrees Fahrenheit converted to Celcius? A: 190°Celcius is the equivalent of 375°Fahrenheit. Rich and smooth cream cheese frosting wrapped with a soft and delicate carrot cake and drizzled with a sweet and creamy glaze, this dessert is both moist and delicious! Serve this to friends, family, or guests, and it’s sure to be a crowd favorite!
Prep Time 10 minutes
Cook Time 13 minutes
Additional Time 1 hour
Total Time 1 hour 23 minutes
- 3/4 cup flour
- 1tsp baking powder
- 2tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp kosher salt
- 3 eggs
- 1/2 granulated sugar
- 2 tbs vegetable oil
- 1tsp vanilla extract
- 3 medium carrots (shredded)
Cream Cheese filling
- 1 cup powdered sugar
- 1 cup cream cheese (one 8oz package)
- 6tbs butter
- 1tps vanilla extract
- 3 cups powdered sugar
- 1/2 tsp vanilla extract
- 9-11 tsp milk
- Preheat the oven to 375°F and use baking paper to line a 15x10 jelly roll pan, leaving a little excess on each side.
- Whisk to combine the flour, baking powder, cinnamon, ginger, salt, nutmeg, and cloves in a large bowl.
- In a separate bowl, whisk the sugar and eggs, then add the vegetable oil, vanilla, and shredded carrot. Mix until well combined.
- Fold the dry ingredients into the carrot mixture until blended. Pour the cake batter into the prepared jelly pan and spread it evenly.
- Bake this for 12-13 minutes, then remove it from the oven. Use the excess baking paper like handles to lift the cake from the pan.
- Place the cake on a flat surface and gently roll lengthwise, then transfer to a wire rack to cool completely.
- In a medium bowl, whisk the powdered sugar, butter, cream cheese, and vanilla until smooth and lump-free.
Assemble Cake Roll
- Gently unroll the cake and spread an even layer of the filling onto the cake. Leave small gaps at each end to the filling from oozing out.
- Reroll the cake and secure it tightly with plastic wrap, chill in the refrigerator for at least an hour before slicing.
- Once the cake has been chilled, make the glaze. Combine all the ingredients in a bowl and beat until smooth and creamy. Drizzle on top of the cake, slice, and serve.