Hi there! Last week was awesome. I ate this amazing cake at my cousin’s wedding. It was so good that I contacted the pastry chef which happened to be my cousin’s best friend and she gave me this incredible recipe. I’m telling you guys, try this one out. You are in for a treat. I’m waiting for it to finish baking actually, while I’m writing this. Lol! Have fun baking everyone! Have a good day!
Ingredients
For the Cake
3/4 c flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3 large eggs
1/2 c granulated sugar
2 tbsp. vegetable oil
1 tsp. pure vanilla extract
3 medium carrots, shredded
For the Filling
1 c confectioners sugar
1 (8 oz.) package cream cheese, softened
6 tbsp. salted butter softened
1 tsp. pure vanilla extract
For the Glaze Drizzle:
3 c confectioners sugar
1/2 teaspoon vanilla extract
10-11 tbsp. milk
Instructions
Ready the oven then, preheat to 375 degrees F. Align parchment paper with the 15 x 10-inch jelly roll pan. The sides should stick out a little.
Mix flour, baking powder, salt, nutmeg, cloves, and cinnamon in a medium-sized bowl then whisk well.
Combine eggs and sugar in a large-sized bowl. Whisk until well-mixed.
In the same bowl as the egg mixture, add vanilla extract, carrots, and vegetable oil. Mix until all ingredients are incorporated.
Add the dry ingredients into the egg mixture then fold to merge.
Stir the batter until well-mixed. Prepare the jelly roll pan then pour in the batter. Bake for 12 minutes. (Remember to spread the batter evenly.) Once finished baking, use the overhang on the sides to remove the cake from the oven.
Place the cake on a large-sized wood chopping board then slowly roll the cake lengthwise.
Transfer the cake to a cooling rack and let it cool.
In a medium-sized bowl, add together cream cheese, confectioners sugar, butter, and vanilla extract for the filling. Whisk thoroughly until all ingredients are well incorporated or until creamy.
Slowly unroll the cake then spread on the filling. (Remember to leave a small gap on the edges.
Roll up the cake back. Use a plastic cling to wrap it tightly.
Refrigerate for 1 hour.
In a medium-sized mixing bowl, add together the glaze ingredients and whisk until well-mixed. Before slicing, sprinkle the glaze over the cake.
Ingredients
- For the Cake
- 3/4 c flour
- 2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 3 large eggs
- 1/2 c granulated sugar
- 2 tbsp. vegetable oil
- 1 tsp. pure vanilla extract
- 3 medium carrots, shredded
- For the Filling
- 1 c confectioners sugar
- 1 (8 oz.) package cream cheese, softened
- 6 tbsp. salted butter softened
- 1 tsp. pure vanilla extract
- For the Glaze Drizzle:
- 3 c confectioners sugar
- 1/2 teaspoon vanilla extract
- 10-11 tbsp. milk
Instructions
Ready the oven then, preheat to 375 degrees F. Align parchment paper with the 15 x 10-inch jelly roll pan. The sides should stick out a little.
Mix flour, baking powder, salt, nutmeg, cloves, and cinnamon in a medium-sized bowl then whisk well.
Combine eggs and sugar in a large-sized bowl. Whisk until well-mixed.
In the same bowl as the egg mixture, add vanilla extract, carrots, and vegetable oil. Mix until all ingredients are incorporated.
Add the dry ingredients into the egg mixture then fold to merge.
Stir the batter until well-mixed. Prepare the jelly roll pan then pour in the batter. Bake for 12 minutes. (Remember to spread the batter evenly.) Once finished baking, use the overhang on the sides to remove the cake from the oven.
Place the cake on a large-sized wood chopping board then slowly roll the cake lengthwise.
Transfer the cake to a cooling rack and let it cool.
In a medium-sized bowl, add together cream cheese, confectioners sugar, butter, and vanilla extract for the filling. Whisk thoroughly until all ingredients are well incorporated or until creamy.
Slowly unroll the cake then spread on the filling. (Remember to leave a small gap on the edges.
Roll up the cake back. Use a plastic cling to wrap it tightly.
Refrigerate for 1 hour.
In a medium-sized mixing bowl, add together the glaze ingredients and whisk until well-mixed. Before slicing, sprinkle the glaze over the cake.
