Carrot Cake Roll
2013 Recipe Contest dessert category winner
Submitted by Cindi Carman, formerly of Jefferson County
3⁄4 cup all-purpose flour
1 teaspoon baking soda
1 tablespoon cinnamon
1⁄2 teaspoon ginger
1⁄2 teaspoon nutmeg
1 teaspoon allspice
1 cup applesauce
1 cup dark brown sugar
1 cup carrots, shredded
1 cup coconut
1 cup chopped walnuts
1 cup golden raisins
(soft raisins are best)
Crisco Cooking Spray
Cream Cheese Icing:
1 8-ounce package Philadelphia Cream Cheese
1 tablespoon butter
1 tablespoon bourbon (I prefer Maker’s Mark for its sweetness)
1 cup powdered sugar
1. Preheat oven to 325 degrees.
2. Spray a 10x15-inch jellyroll pan with Crisco Cooking Spray and line with wax paper. Crease wax paper going around the inside corners of the pan. Spray wax paper lightly with Crisco. This will keep the cake from sticking and is a very important step.
3. Combine the flour, baking soda, cinnamon, ginger, nutmeg and allspice, and set aside
4. Using a hand mixer, combine the applesauce, brown sugar and eggs, and then pour in dry ingredients. Mix well.
5. Fold in the carrots, coconut, walnuts and raisins. Mix well, and then pour into the lined pan and spread evenly. Bake for about 18 minutes.
6. Keep an eye on the cake. Depending on the oven, the cake could bake in just a few minutes. Remove from oven when an inserted toothpick comes out clean.
7. Let cool for 30 minutes and, using a thin, cotton kitchen towel, flip pan over and allow cake to drop onto the towel.
8. Carefully remove wax paper from the cake. Roll up cake in the towel and let cool at room temperature for about 3 hours.
9. When cooled, carefully unroll and spread cream cheese filling evenly over cake. Roll back up without the towel, cover with plastic wrap and refrigerate or place in freezer.
10. Sprinkle with powdered sugar before serving.
1. Allow cream cheese and butter to sit at room temperature to soften for 1-3 hours.
2. Using hand mixer, whip cream cheese until it’s fluffy, and then add softened butter and
3. When fully mixed, slowly and carefully add powdered sugar until fully incorporated. You do not want to overmix the icing—just mix enough for all of the ingredients to be combined.
Tips: I slice this cake roll when frozen and serve on individual plates. If giving this as a gift, I recommend wrapping the cake in parchment paper, tying with a ribbon and including a personalized gift tag. This cake is so beautiful when sliced.