Print

Gluten Free Carrot Cake Rolls with Whipped Cream Cheese Frosting

gluten free carrot cake roll with cream cheese frosting on a plate
Print Recipe

Prep time: 30 minutes

Bake Time: 20- 25 minutes

Cooling and Chill time: 2 hours

Total time: 2 hours and 50 minutes

Servings: 8

Ingredients

Scale
  • 225 g light brown sugar
  • 120 g vegetable oil
  • 3 large eggs (room temperature)
  • 1 tsp pure vanilla extract
  • 200 g 1-1 gluten free baking flour (I used Bob’s Red Mill)
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp xanthan gum (omit if your blend contains it already)
  • ¼ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 225 g peeled and coarsely grated carrots (about 3 medium/large carrots)
  • 170 g cream cheese (cold)
  • 175 g heavy whipping cream
  • 80 g sifted icing sugar
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat oven to 350°F and line a 14 x10 inch baking sheet with parchment paper. Allow the parchment paper to hang over the edges so that you will be able to lift the carrot cake off the baking sheet easily.
  2. In a large bowl add brown sugar, oil, eggs, and vanilla, whisk until combined well.
  3. Using a metal sieve, sift in gluten free flour along with the rest of the dry ingredients. Baking powder, baking soda, xanthan gum (if using), salt, cinnamon, ginger and nutmeg. Mix until evenly combined and smooth. Batter will be thick but pourable.
  4. Fold in grated carrots using a spatula or wooden spoon and mix until evenly incorporated throughout the batter.
  5. Pour the batter onto the prepared baking sheet, spread into an even layer filling in the corners as well so you cover the entire baking sheet.
  6. Place on middle rack into preheated oven and bake for 20 minutes. Use a toothpick inserted into middle of the carrot cake to check. If toothpick comes out clean it is done. If not, continue to bake in 2-minute increments until the toothpick comes out clean.
  7. Immediately after baking, remove carrot cake from tray leaving it on the parchment paper and roll into a log. Allow to cool for about 1 hour or until its no longer warm.
  8. Prepare the whipped cream cheese frosting. In a large bowl, add cream cheese and beat on high using a hand or stand mixer with whisk attachment until fluffy. Add the whipping cream, sifted icing sugar and vanilla extract. Mix until soft peaks form. Overmixing will result in frosting being too hard and stiff, this will make it difficult to spread over cake.
  9. Once carrot cake has cooled very carefully unroll. Use a clean knife or offset spatula to press against the cake as you are unrolling so that it stays together. Cracks are going to happen and that is fine. After unrolling carrot cake roll, spread the frosting in an even layer on top of entire cake.
  10. Roll the cake bake up while pulling the parchment paper away from it. You will want to use a clean knife or offset spatula for this part as well, carefully lifting the carrot cake off the parchment paper while rolling. Keep the knife clean as you go as it can pull the cake apart using it to lift and press into cake while rolling.
  11. Once the cake is rolled into a log again, cover in plastic wrap and place in refrigerator for at least 1 hour to firm up before cutting.
  12. After chilling and cake feels firm, cut the log into 8 even pieces using a sharp clean knife, cleaning off the knife with a paper towel between each cut. Allow to come to room temperature before serving is best, however, cake is still delicious and moist either way. Store leftovers in airtight container in refrigerator.
  13. Enjoy!

Notes

The first roll must be done while the carrot cake is hot out of the oven or it will not stay together.

Using a scale is best for this recipe.

This recipe can be made 1 day ahead and kept in refrigerator covered or in airtight container.

Store in airtight container in refrigerator for 3-4 days.

Find it online: https://thevgftable.com/the-best-gluten-free-carrot-cake-rolls/