Carrot Cake Roll Baked Until the Center Springs Back

Carrot Cake Roll Baked Until the Center Springs Back keeps the shopping list focused on all purpose flour, baking powder, and cinnamon. It serves 12 slices.

Count on 15 minutes of prep, 10 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cake

• 1 1/4 cups all purpose flour
• 1 1/4 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon kosher salt
• 2 1/2 eggs
• 2/3 cup vegetable oil
• 1/3 cup sugar
• 1/3 cup light brown sugar
• 4 cups carrots shredded & squeezed
• 1/4 cup walnuts toasted and chopped
• 1/2 cup raisins

For the Simple Syrup

• 1/2 cup water
• 1/2 cup sugar
• 2 tablespoons Bourbon whiskey

For the Cream Cheese Buttercream

• 5 1/4 ounces cream cheese room temperature
• 4 1/2 tablespoons unsalted butter room temperature
• 1/2 cup powdered sugar
• 1/2 tablespoon lemon juice
• 1/4 teaspoon vanilla extract

How the cooking goes

Make the cake

1. Heat the oven to 325°F. Spray a half-sheet pan or large jelly roll pan with nonstick cooking spray and line with baking paper.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Keep it to one side.
3. In a large mixing bowl, whisk eggs until the texture looks smooth. Slowly whisk in the oil to emulsify. When you should be pale and voluminous.
4. Beat the sugars into the wet ingredient mixture. Fold the dry ingredient mixture into the wet.
5. Turn through carrots, walnuts, and raisins.
6. Tip batter into the prepared sheet pan and bake in the preheated oven for 8-10 minutes or until there is a slight resistance and spring-back when touched lightly in the center. The top will begin to brown slightly.
7. Allow to cool in the pan for 5 minutes, then turn out onto a tea towel. Gently pre-roll the cake to accustom it to its new, not-flat shape. Allow to cool most of the way in the towel, then unroll and cool until it is no longer warm. This will help keep it from cracking later.

During the cake’s chilling time, make the simple syrup and buttercream

1. Simple Syrup: Stir together water and sugar in a small pot. Bring just to a boil, then take it off the heat and cool until it is no longer warm. Refrigerate. Mix about ¼ cup of the simple syrup with 2 tablespoons of bourbon (more or less until the seasoning suits the pot).
2. Buttercream: Cream together cream cheese, butter, and sugar until the texture looks smooth. Add lemon juice and vanilla extract. If it gets too warm, chill it. Just pop the whole bowl and attachments in the fridge and give it an hour. Beat with your electric mixer’s paddle attachment.

Assemble

1. Once cool, soak the cake lightly with the simple syrup and spread a ⅛-inch thick layer of buttercream on the inside, leaving about a ½-inch space at the end of the cake that is frosting-free.
2. Roll tightly, starting from the center of the side, then top with more buttercream, dust with powdered sugar, or a cream cheese glaze.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Cakes, open Pumpkin Cake Baked Until the Center Springs Back and Guinness Chocolate Cake Baked Until the Center Springs Back.