BAKING Carrot Cake Roll with Honey Cream Cheese Frosting, as seen on Food Network Kitchen Live.
Recipe courtesy of Zac Young

Carrot Cake Roll with Honey Cream Cheese Frosting

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  • Level: Easy
  • Total: 3 hr (includes cooling and chilling time)
  • Active: 1 hr
  • Yield: 12 servings


Carrot Cake:




  1. For the cake: Position a rack in the center of the oven and preheat to 375 degrees F.
  2. Grease a 13-by-18-inch baking sheet with butter, line the bottom with parchment and generously butter and flour the paper.
  3. Whisk the flour, cinnamon, baking powder, baking soda, ginger, cardamom and salt in a small bowl. Put the eggs, granulated sugar and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the grated carrots, then slowly add the flour mixture, mixing until just incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes. 
  4. Meanwhile, put a clean kitchen towel on a working surface. Sift 1/4 cup confectioners' sugar evenly over the towel. (This will prevent the cake from sticking to the towel.)
  5. Remove the cake from the oven as soon as finishes baking. Immediately loosen the edges of the cake and invert it onto the prepared kitchen towel. Peel off the parchment. Starting at a short end, gently roll up the warm cake and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool completely.
  6. For the frosting: Combine the cream cheese, butter, raw honey and salt together in the bowl of a stand mixer fitted with the whisk attachment on medium speed until smooth, about 3 minutes. Reduce the speed to low, add the confectioners' sugar and mix until completely combined, about 2 minutes. Increase the speed to high and beat until fluffy, about 3 minutes. The texture should be like thick Greek yogurt. If the frosting is a little soft, chill it in the refrigerator for 15 to 20 minutes.
  7. To assemble: Carefully unroll the cake onto a cutting board with the towel underneath. Spread half of the frosting evenly over the cake with a small offset spatula. Evenly sprinkle the walnuts, dark raisins and golden raisins, making sure to distribute them all the way to the edges. Carefully roll up the cake again (without the towel). Transfer seam-side down to a platter. Frost the sides and ends of the cake with the remaining frosting and press the toasted shredded coconut all over the surface. 
  8. Refrigerate the cake until fully chilled, about 2 hours. Slice and serve.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) To toast the walnuts, preheat the oven to 350 degrees F, spread the nuts in an even layer on a rimmed baking sheet and bake, shaking halfway through so they don’t burn, 8 to 12 minutes. To toast the sweetened shredded coconut, preheat the oven to 350 degrees F, spread the shredded coconut in an even layer on a rimmed baking sheet and bake, stirring the coconut every few minutes, until light golden brown, 15 to 20 minutes.