1286. Carrot Cake Swiss Roll

The best part of a carrot cake just might be the cream cheese frosting, am I right? This re-imagined version does not disappoint. The crumb is delicate, the cake subtly spiced, and the cream cheese frosting readily available.
The most important step is to make sure your eggs are adequately whipped until tripled in volume. The you will need a rimmed sheet pan, because really a specialized jelly roll pan is quite unnecessary unless you already possess one.


Ingredients:

For the cake:
3 eggs
2/3 cup  sugar
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
3/4 cup flour
2 cups fine shredded carrots

For the filling:
200g cream cheese, room temperature
4 Tbsp butter, room temperature
2 cups powdered sugar, sifted
1 tsp vanilla



Method:

Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and grease with butter.
Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar and vanilla extract.
Whisk together salt, baking powder, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes.
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least two hours or overnight. Dust with powdered sugar,then slice and serve.

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