Fall has totally passed through the pipeline and is hitting the city in full force. Everyone is gearing up for pumpkin patch visits, bon fires, apple picking and yes of course the infamous PSL’s ya’ll talk about – still don’t get the hype on those lattes.
This weekend we embraced phase one of fall-dom. We have these 2 trees in our backyard and with that comes a whole lotta leaves! So naturally we raked them up for some good ol’ pile jumping. Raisin thought it was the best highlight of the day. I mean he could have cared less that we drove an hour out of the city to be beach side for a picnic and then had an ice cream the size of his head…leaf jumping trumped it. Shoulda just done that to begin with! Although don’t get me wrong, he did enjoy the picnic buuut just not as much as jumping into the leaves he helped us combine into one mega pile.
It’s been easy weekending in the city. I love the lake, but that’s our summer jam and the fall has been pretty fun since we’ve closed up shop at the cottage. What’s wild is it’s been warmer this entire month than we experienced for most of the summer, so it’s been pretty easy to enjoy every waking moment outdoors. Hey fall, can we make this weather the norm every year, cause it’s pretty awesome!
You know what’s a good idea this season? It’s enjoying fall days eating this carrot cake roll. I mean it’s got that fall orangy tinge, is filled with delicious harvested carrots, and a whole lotta cream cheese filling! So I’m asking you….what’s not to be happy about here? I was sold at cream cheese filling with this one. It’s kinda right up there with cookie dough.
I was temped to make another pumpkin puree dessert, but we still have some of those frozen goodies left for a later time to enjoy. This weekend I was all about carrots – and no it’s not a pregnancy craving! I just wanted some sorta carrot dessert and this simple roll hit it outta the park. I had my helper by my side measuring, and then when he insisted on helping shred the carrots it totally raised my mama nerves 100%. I didn’t wanna see him scrape his itty bitty fingers! And no he didn’t in case you were wondering because I told him for this to fly I had to guide his hand if he wanted to help with that part.
This is pretty much cake rolled with filling in every bite. There’s just enough carrot to satisfy that craving, and if you’re feeling wild I’m sure you can add some chopped up walnuts and raisins for texture if you like that in your carrot cake! I have some not so into walnut fans here, otherwise they would have made a roll appearance. A simple roll, packed with an awesome filling…I’d say it’s a cake roll celebrating carrots the right way.
Recipe from: Crazy for Crust
Carrot Cake Roll
Ingredients for the cake
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots (about 2 medium carrots)
Powdered sugar, to aid in rolling
Ingredients for the filling
6 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting
1- Preheat oven to 350°F. Line a jelly roll (10×15”) pan with parchment paper.
2 – In a bowl, beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
3 – In a separate bowl, whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
4 – Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes.
5 – While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove parchment paper carefully.
6 – Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
7 – While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
8 – When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly.
9 – Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.