Carrot Cake Roulage Recipe
Description: 🥕 Indulge in the delightful flavors of this Carrot Cake Roulage, a perfect dessert treat to share with friends and family. With a moist and fluffy texture and a burst of carrot goodness, this recipe is sure to become a favorite on your dessert menu.
Recipe Category: Dessert 🍰
Keywords: Grains, Fruit, Vegetable, Low Protein, Potluck, Christmas, < 30 Mins ⏱️
Nutritional Information:
- Calories: 3555.8
- Fat Content: 143.8g
- Saturated Fat Content: 34.4g
- Cholesterol Content: 372mg
- Sodium Content: 2759.2mg
- Carbohydrate Content: 556.8g
- Fiber Content: 10.5g
- Sugar Content: 453.7g
- Protein Content: 28.3g
Servings: 2 cake rolls 🥮
| Ingredients | Quantities |
|---|---|
| Eggs | 4 |
| Carrot | 1 |
| Powdered sugar | 1 |
| Pecans | 3 |
| Water | 1 |
| Pineapple (drained) | 2 |
| Cream cheese frosting | 1/2 |
Ingredients:
- 4 eggs
- 1 carrot, grated
- 1 cup powdered sugar
- 3/4 cup chopped pecans
- 1 cup water
- 2 cans of pineapple chunks (drained)
- 1/2 cup cream cheese frosting
Instructions:
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Preparation: Begin by preheating your oven to 350°F (175°C) and greasing two 15x10x1 jelly roll pans with cooking spray. Line them with wax paper, then coat the paper with cooking spray.
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Prepare Batter: In a large bowl, beat the eggs using an electric mixer for about 5 minutes until they become fluffy and pale yellow. Gradually add water while beating at low speed until well blended.
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Incorporate Dry Ingredients: Gradually add the cake mix to the egg mixture, beating at low speed until moistened. Increase the speed to medium-high and beat for an additional 2 minutes until the batter is smooth and well combined.
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Add Carrot: Gently fold in the grated carrot into the batter until evenly distributed.
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Bake: Spread the batter evenly into the prepared pans. Bake them one at a time on the middle rack of the oven for about 13 minutes, or until the cakes spring back when lightly touched in the center.
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Prepare Towels: While the cakes are baking, sift 1 1/2 tablespoons of powdered sugar onto each of two clean cloth towels, forming a 15×10 inch rectangle.
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Roll the Cakes: Once the cakes are done, immediately loosen them from the sides of the pans and turn them out onto the prepared sugared towels. Carefully peel off the wax paper. Starting at the narrow end, tightly roll each cake and towel together. Place them seam side down on wire racks to cool.
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Prepare Pineapple Mixture: Drain the pineapple chunks, reserving 1/4 cup of the syrup. Press the pineapple between paper towels to remove excess moisture. In a mixing bowl, combine the drained pineapple, cream cheese frosting, and chopped pecans, stirring until well mixed.
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Assemble the Roulage: Carefully unroll the cooled cakes and brush each lightly with 2 tablespoons of the reserved pineapple juice. Spread each cake with half of the pineapple and pecan frosting mixture.
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Roll Again: Roll the cakes up tightly without the towels and place them seam side down on a serving platter.
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Chill: Cover the cakes and chill them in the refrigerator for at least one hour to allow the flavors to meld and the filling to set.
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Final Touch: Before serving, dust the Carrot Cake Roulage with additional powdered sugar and garnish with extra chopped pecans if desired.
This Carrot Cake Roulage is a delightful combination of flavors and textures, perfect for any occasion. Enjoy the moistness of the cake paired with the sweetness of the pineapple and the crunch of the pecans. It’s sure to be a hit with everyone who tries it!
