Wednesday, March 21, 2018

Carrot Cake Roll #FantasticalFoodFight

Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.

This month's Fantastical Food Fight theme is CARROT CAKE - I had originally planned for this to be in April for Easter, but then discovered that Easter is the very first day of April and that us bloggers would want some of that pre-Easter traffic with our carrot cake goodies. :) Least I could do after last month's pick of out-of-season rhubarb LOL

Carrot Cake Roll #recipe #dessert #cake #cakeroll #carrotcake #FantasticalFoodFight

I chose to share this Carrot Cake Roll recipe because I am so in love with cake rolls now. I made a pumpkin roll and it was so easy. So naturally carrot cake wouldn't be too far behind. It's the perfect spongey cake with sweet cream cheese filling. It truly is such an easy thing to make. I think it would be really fun to make with kids too. On a side note, cake rolls are super dangerous. They never last more than an hour in my house. They are so incredibly addictive!

Carrot Cake Roll #recipe #dessert #cake #cakeroll #carrotcake #FantasticalFoodFight

What you need:
For the cake:
  • 3 eggs
  • 2/3 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. ginger
  • 1/4 tsp. nutmeg
  • 2 tsp. cinnamon
  • 3/4 cup flour
  • 2 cups shredded carrots (about 2 medium carrots, pat dry)
  • Powdered sugar
For the filling:
  • 6 oz. cream cheese, at room temp
  • 4 Tbsp. unsalted butter, at room temp
  • 2 cups powdered sugar
  • 1 tsp. vanilla
  • Powdered sugar
  1. Beat eggs on high speed for 5 minutes until they are dark yellow and frothy. Add sugar and vanilla and beat.
  2. In a medium bowl, whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour.
  3. Stir dry ingredients into wet until just combined. Then stir in carrots.
  4. Spread onto a foil-lined (or parchment paper-lined), greased jelly roll pan (10-inch x 15-inch) into a thin layer.
  5. Bake in a preheated 350 degree oven for 9 to 11 minutes or until done.
  6. Meanwhile, sprinkle powdered sugar onto a clean kitchen towel.
  7. When cake is done, turn it out onto the towel and remove foil.
  8. Roll up tightly in the towel starting on the short end.
  9. Let cool for one hour rolled in the towel.
  10. To make filling: beat butter and cream cheese together until smooth.
  11. Add powdered sugar and vanilla. Beat until smooth.
  12. Unroll cake from towel and spread filling evenly. Then reroll cake.
  13. Chill in refrigerator for 30 minutes to an hour to firm up.
  14. Dust with additional powdered sugar and slice to serve.
Recipe from Crazy For Crust

The winner of the RHUBARB Food Fight is Terri from The Good Life. She shared this Rhubarb Shrub recipe. Shrub is a type of syrup that is used in cocktails. I really want to make Terri's recipe and serve it with Prosecco (like she suggested!).


These were recreated by Bewitching Kitchen for April 2018 SRC Reveal {here

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