Hi guys, welcome back to Clumsy Cakes. Today on
the channel we're going to be making just a very simple carrot cake roll
with some sweet and creamy cream cheese frosting in the center. So let's get started.
So what I'm gonna do first to prep is to just sift together my dry ingredients, grate my carrots,
and prepare my pan. This is just a small jelly roll of pan. Preparing that with some
parchment paper. I'm just spraying it, laying down some parchment paper and then spraying it again to
make sure that nothing sticks. Next i'm gonna take my eggs and my sugar and just beat that up until
light and fluffy, and when I say light, I mean the color not the texture. Well, they are talking
about a little bit of both. the texture does change to a lighter cloudier texture but when you
think of it in terms of color, it's a lot easier I find. So when your mixture turns from a deep
yellow color to a slightly pailer yellow color then you're all set. This will take about five
minutes. And if you use an electric mixer this is a lot easier. I just decided to use a whisk today.
And then we're going to add in our grated carrot and in the description,
i'll leave a link to the box grater that I use it's good for a lot of different things,
that's why I personally like it but you can see for yourself.
Next you're gonna just simply add in your dry ingredients all at once and just mix
those until incorporated. Once incorporated stop mixing. You don't want to over mix here.
Don't forget your vanilla extract, you can also add that in with the egg mixture, I just forgot.
And you're just gonna simply add your batter to the pan.
And just spread it out to a very even sheet
going to the edges of the pan. This is gonna be a very shallow cake and because of that,
it's not gonna take very long at all to bake . I put mine in for about 20 minutes at 350.
You can tell when it's ready because it's going to be a little bit golden brown on top
and also when you touch the cake it's going to spring back a little bit and not leave an indent.
So fun fact, did you guys know that cakes actually have a memory? (huh) Well not exactly, that's
just the term that is used for the technique we're going to do right now. We're going to
wrap the cake up in a towel in the formation that we want it well it's still hot. Let it cool and
then when we unravel the cake and it almost kind of remembers the way that it's supposed to be.
This will prevent any cracking when we go to roll it back up when
it has the filling. As you can see i added some confectioners sugar on top and this
will prevent the cake from sticking to the tea towel when i go to roll it up. And as
you can see i'm just inverting the pan onto the towel, giving it that smack to release the cake.
and voila!
And remove that parchment paper. Does any anybody else find that satisfying?
And we're going to add some confectioners sugar to the other side, make sure that side doesn't stick,
and roll it up. A lot of recipes say to roll it tightly.
You don't really want to do this because you don't want it to crack,
but you don't want to do it loosely either. Just kind of a medium tightness. And then you're just
going to let that cool and that's going to take about an hour to an hour and a half.
Now we're going to make our cream cheese frosting. So you're going to start
with a half a stick of some melted butter. I'm just putting it into a bigger bowl
and then a block of softened cream cheese and just mix that up with a hand mixer
until they're both evenly combined. This took me about two minutes.
And here we go, here comes the mess. I'm gonna add in a little bit of confectioners sugar
a little bit at a time put on the lowest setting but it didn't really help for me, but just put
it on the lowest setting. And hopefully it works better for you but as you can see a mess was made.
Oh well it'll be delicious.
And then just a little bit more and a little bit more you get the idea.
We're just going to unroll our cake. Now that it's cooled and I don't know how those three
lines ended up on there i must have not had the parchment paper as smooth as i wanted it to.
So i'm just gonna put the frosting on here.
I did end up over stuffing this a little bit don't do that. You want to have a small border
of about a half an inch on all sides, because as this rolls up it's going to
push the filling down toward the end and also out the sides. So it's going to be kind of a mess
if you over stuff it and you'll see what that looks like, oops whatever still delicious.
I'm sorry, I have like a fear of not having enough frosting. I have frosting anxiety.
Now i know my camera angle is not the best here but you're just gonna roll it up again
the same way that you rolled it the first time not too tight but not too loose
either, just kind of following the guide of the way that you did it the first time.
now we're just going to wrap this up and I use tinfoil, but you can also use saran wrap. If
you would like, just roll that up like a burrito and put it in the fridge for about another hour,
just to chill and firm up just a little bit before slicing.
Now after an hour you're going to take this out of your fridge
and unroll it from your parchment paper or saran wrap or whatever you have. As you can see mine's
kind of a mess because as I said, i did overstuff it. But you're just going to use a bread knife,
just so you don't put too much weight on this and slowly rock the knife back and forth not putting
too much pressure just so that the filling doesn't all squish out and just patiently slice this.
And that's about it. Thank you guys so much for watching! If you guys have any suggestions
for what you would like to see next, i would love to hear about those down in the comments
below and subscribe to the channel to make more messes with me and i'll see you guys next time.
bye