Easter Carrot Cake Jelly Roll
A delightful twist on classic carrot cake, this Easter Carrot Cake Jelly Roll combines moist sponge cake with creamy frosting and colorful toppings, making it a perfect centerpiece for spring celebrations.
Ingredients
For the Cake
- 3/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp fine salt
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup finely shredded carrot (about 1 medium carrot), tops reserved if desired
- 1/4 cup powdered sugar, plus more for dusting
- 1 cup finely shredded carrot (about 2 medium carrots) for topping
- 1/2 cup granulated sugar for topping
For the Frosting
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- a small pinch fine salt
- 2 cups powdered sugar for frosting
- 2 tsp vanilla extract
- 1 to 2 tsp milk
- 1 tsp orange gel food coloring
For Decoration
- 1/4 cup chopped walnuts
- 1/4 cup raisins
- 1/4 cup golden raisins
- 1 cup sweetened shredded coconut
For Greasing
- Softened unsalted butter for greasing the pan
Instructions
Preparation
- Preheat the oven to 375°F, then butter a 13×18-inch sheet pan, line it with parchment, and butter and flour the paper.
- Sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt.
- Beat the eggs and granulated sugar until pale, thick, and fluffy, then mix in the carrot and dry ingredients just until combined.
- Spread the batter evenly in the pan and bake for about 15 minutes, until the top springs back when touched.
Cooling
- While the cake bakes, dust a clean thin towel with confectioners’ sugar; once baked, invert the cake onto it, remove the parchment, roll it up with the towel, and let it cool completely.
Making the Candied Carrots
- To make the candied carrots, cook the grated carrot with sugar and 1/2 cup water until glossy, bright orange, and nearly dry, then transfer to a plate to cool.
Making the Frosting
- For the frosting, beat the cream cheese, butter, and salt until smooth, then mix in confectioners’ sugar, vanilla, and enough milk to make it fluffy, not runny.
Assembly
- Set aside 1/2 cup frosting, unroll the cooled cake, and spread half the remaining frosting over it.
- Sprinkle with walnuts, raisins, golden raisins, and candied carrots; reroll carefully, then frost the outside and coat with shredded coconut.
- Tint the reserved frosting orange, pipe 12 carrot decorations on top, garnish with carrot fronds, and chill the cake for about 2 hours.
Notes
Serve with a cup of tea or coffee for a delightful experience. Store leftovers in an airtight container or wrap in plastic wrap for up to 3 days at room temperature, or refrigerate for about a week.