{"id":18034,"date":"2018-04-27T05:00:00","date_gmt":"2018-04-27T12:00:00","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=18034"},"modified":"2024-01-26T10:57:40","modified_gmt":"2024-01-26T18:57:40","slug":"carrot-cake-roll","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/carrot-cake-roll\/","title":{"rendered":"Treat Your Family to this Easy Carrot Cake Roll with Pineapple Cream Cheese Filling"},"content":{"rendered":"\n

Are you looking for a special dessert that doesn't require a lot of effort?<\/p>\n\n\n\n

This delicious Carrot Cake Roll is basically an inside out carrot cake. The moist carrot laden cake is stuffed with a luscious pineapple cream cheese filling making a lovely, but surprisingly easy, dessert. <\/p>\n\n\n\n

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Cake Rolls, also called Swiss Cake Rolls or jelly rolls if filled with jelly, seem to have fallen out of favor in the baking world lately. <\/p>\n\n\n\n

I love both making and eating them. They bake up quickly and look festive without the need for a load of decorating. Plus, you get loads of filling to cake with is a bonus. <\/p>\n\n\n\n

Where are the Carrots?<\/h2>\n\n\n\n

You might be thinking \"I don't see any carrots in there.\" <\/p>\n\n\n\n

From painful experience, I have learned to use pureed carrots because Sir Snubs A Lot does not like to see the carrots in his Carrot Cake<\/a> or Carrot Bread<\/a>. <\/p>\n\n\n\n

He knows they are in there, and will readily eat it,  but if he can see flecks of carrots I hear \"But Mooooooom! You made it WRONG!\".<\/p>\n\n\n\n

The joys of motherhood, amiright?<\/p>\n\n\n\n

But, in this case, the pureed carrots gives the cake a lovely orange hue.<\/p>\n\n\n\n

What type of pan should I use for a Cake Roll?<\/h2>\n\n\n\n

No matter what you call the finished cake, the official pan is called a jelly roll pan<\/strong>. It is smaller than a traditional half sheet pan (which is 18 x 13 x 1 inch).<\/p>\n\n\n\n

Most are 15 x 10 x 1 inch. You can also use a 17 x 12 or even a 13 x 9 pan as replacements. <\/p>\n\n\n\n

The smaller the length and width of the pan, the thicker the cake will be. A half sheet pan will produce a thin cake which is more likely to crack when rolling. <\/p>\n\n\n\n

Tips for Making a Roll Cake<\/h2>\n\n\n\n

If you have never made a roll cake before here are a few tips:<\/p>\n\n\n\n

1 - parchment paper is a must (not waxed paper, foil might work if you grease it first)<\/p>\n\n\n\n

2 - roll it while it is hot to prevent breakage<\/p>\n\n\n\n

3 - unroll gently <\/strong>when the cake is completely cool<\/p>\n\n\n\n

4 - go a little thin on the filling on the edges, more than likely when you re-roll it the filling will squirt out the sides. Big mess, waste of filling!<\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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