CARROT CAKE ROLL

My first cake roll! Making a cake roll is easier than it looks. No cake frosting or cake decorating skills needed. You’ll need a sheet pan and parchment paper and get ready to roll and frost!

Make cake mix as directed. When changing the baking directions up, I like to set the time for half of what is suggested that way I can ensure it won’t get burned.

I used a carrot cake mix from Ketocandygirl and made my own cream cream frosting. For my cream cheese frosting recipe, be sure to click here

DIRECTIONS:

Make mix as directed

line sheet pan with parchment paper

spread mix evenly

For the Ketocandygirl cake mix, I baked it at 300F for 15 minutes. (Original directions call for baking in preheated oven at 350 for 25-30 minutes.)

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1. Lay a small thin kitchen towel on a flat surface. The flat cake sheet will be hot so I suggest to use a small towel or use oven gloves if you plan to roll the flat cake sheet using the parchment paper only.

2. lay the flat cake sheet down with parchment paper on top.

3. slowly remove parchment paper

4. begin to roll

Rolling the cake while still hot will help the cake keep shape when its time to frost.

Cool rolled up cake at room temperature, and then about an hour in the refrigerator.

Unroll cake carefully and remove towel. Allow the end to remain slightly curled. Spread frosting evenly over the cake’s surface. Re-roll frosted cake and refrigerate an additional 30 minutes.

*If you keep the cake too long in the refrigerator it can harden and break as you are unrolling.

Love how I can store these in a glass container and pick out a roll when I want one to eat! Makes for easy portion control!