There’s something incredibly nostalgic and comforting about the aroma of a freshly baked carrot cake wafting through the kitchen. This Gluten-Free Carrot Cake Roll recipe brings back fond memories of family gatherings and special celebrations, but with a modern twist that caters to dietary needs without sacrificing flavor. I remember the first time I made this cake for a dear friend who has a gluten intolerance. It was her birthday, and I wanted to surprise her with something she could enjoy without worry. The joy on her face when she took the first bite was priceless, and the entire party couldn’t stop raving about how delicious it was.
This cake roll has become a staple in my baking repertoire, especially for springtime and Easter gatherings. The combination of warm spices, tender carrots, and a luscious cream cheese filling is simply irresistible. What I love most about this recipe is its versatility. You can easily tweak it by adding some chopped nuts or raisins to the batter for an extra layer of texture and flavor. I’ve even experimented with a dairy-free version of the filling using coconut cream, which turned out to be a hit among my vegan friends.
The process of rolling the cake might seem intimidating at first, but trust me, it’s easier than it looks. The key is to be patient and gentle, ensuring that the cake cools properly before adding the filling and rolling it up. The result is a beautiful, swirled dessert that not only tastes divine but also makes for an impressive presentation at any event.
If you’re looking for a dessert that combines tradition with a contemporary twist, this Gluten-Free Carrot Cake Roll is the perfect choice. It’s a delightful treat that brings together the best of both worlds – classic flavors and modern dietary considerations. Give it a try, and I promise it will become a favorite in your household too.
Making the Gluten Free Carrot Cake Roll
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Ingredients
- 3 large eggs, room temperature
- 1/4 cup + 2 tbsp granulated sugar
- 1/4 cup + 2 tbsp light brown sugar
- 2 tbsp sunflower oil (or any neutral oil)
- 1 tsp vanilla extract
- 2 cups finely grated carrots (about 3-4 medium carrots)
- 3/4 cup + 2 tbsp gluten-free flour blend
- 3/4 tsp xanthan gum (if not included in the flour blend, reduce to 1/2 tsp if it is)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 3/4 cup heavy cream, cold
- 3/4 cup powdered sugar, sifted
- 2/3 cup cream cheese, cold
- 2 tsp vanilla extract
- 1-2 tbsp powdered sugar for dusting
Directions
Preheat your oven to 350°F and line a 10×15-inch baking sheet with parchment paper.
In a stand mixer, whisk together the eggs, light brown sugar, and granulated sugar until pale, thick, and fluffy, about 5-7 minutes.
Fold in the oil, vanilla, and grated carrots gently with a spatula.
Sift in the gluten-free flour, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Fold gently until smooth and well combined, ensuring no flour clumps remain.
Pour the batter into the prepared baking sheet, spreading it evenly. Tap the sheet to level it and remove any air bubbles.
Bake for 12-14 minutes, until golden and a toothpick comes out clean. Dust with powdered sugar immediately after baking, cover with a clean towel, then foil. Let cool to room temperature.
For the filling, whip the heavy cream and powdered sugar until soft peaks form. In another bowl, whisk the cream cheese until smooth. Combine the whipped cream, cream cheese, and vanilla until well mixed and soft peaks form.
Once cooled, loosen the cake from the edges of the baking sheet. Spread the filling evenly over the cake.
Using the parchment paper, gently roll the cake from one short end to the other, peeling away the parchment as you go. Aim for a tight roll to avoid gaps.
Dust the roll with powdered sugar before slicing and serving.
Store the carrot cake roll in an airtight container or wrapped in plastic wrap in the fridge for 3-4 days.
FAQs:
How do I ensure my gluten-free carrot cake roll doesn’t crack when rolling?
To prevent your gluten-free carrot cake roll from cracking, make sure to dust it with powdered sugar immediately after baking, cover it with a clean towel, and let it cool to room temperature. Rolling the cake while it’s still warm and pliable also helps in avoiding cracks.
Can I use a different type of flour if I don’t have a gluten-free flour blend?
Yes, you can use a different type of flour, but it should be gluten-free to maintain the recipe’s gluten-free nature. Ensure the flour blend contains xanthan gum or add it separately to mimic the texture that gluten provides.
What can I substitute for cream cheese in the filling?
If you need a substitute for cream cheese, you can use mascarpone or a dairy-free cream cheese alternative. Both options will provide a similar creamy texture and blend well with the whipped cream and powdered sugar.
How should I store the gluten-free carrot cake roll?
Store the carrot cake roll in an airtight container or wrapped in plastic wrap in the refrigerator. It will stay fresh for 3-4 days. This keeps the filling firm and the cake moist.
Can I freeze the carrot cake roll for later use?
Yes, you can freeze the carrot cake roll. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to one month. When ready to serve, thaw it in the refrigerator overnight and dust with fresh powdered sugar before serving.
Gluten Free Carrot Cake Roll
Ingredients
- 3 large eggs room temperature
- 1/4 cup + 2 tbsp light brown sugar
- 1/4 cup + 2 tbsp granulated sugar
- 2 tbsp sunflower oil or any neutral oil
- 1 tsp vanilla extract
- 2 cups finely grated carrots about 3-4 medium carrots
- 3/4 cup + 2 tbsp gluten-free flour blend
- 3/4 tsp xanthan gum if not included in the flour blend, reduce to 1/2 tsp if it is
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 3/4 cup heavy cream cold
- 3/4 cup powdered sugar sifted
- 2/3 cup cream cheese cold
- 2 tsp vanilla extract
- 1-2 tbsp powdered sugar for dusting
Instructions
- Preheat your oven to 350°F and line a 10x15-inch baking sheet with parchment paper.
- In a stand mixer, whisk together the eggs, light brown sugar, and granulated sugar until pale, thick, and fluffy, about 5-7 minutes.
- Fold in the oil, vanilla, and grated carrots gently with a spatula.
- Sift in the gluten-free flour, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Fold gently until smooth and well combined, ensuring no flour clumps remain.
- Pour the batter into the prepared baking sheet, spreading it evenly. Tap the sheet to level it and remove any air bubbles.
- Bake for 12-14 minutes, until golden and a toothpick comes out clean. Dust with powdered sugar immediately after baking, cover with a clean towel, then foil. Let cool to room temperature.
- For the filling, whip the heavy cream and powdered sugar until soft peaks form. In another bowl, whisk the cream cheese until smooth. Combine the whipped cream, cream cheese, and vanilla until well mixed and soft peaks form.
- Once cooled, loosen the cake from the edges of the baking sheet. Spread the filling evenly over the cake.
- Using the parchment paper, gently roll the cake from one short end to the other, peeling away the parchment as you go. Aim for a tight roll to avoid gaps.
- Dust the roll with powdered sugar before slicing and serving.
- Store the carrot cake roll in an airtight container or wrapped in plastic wrap in the fridge for 3-4 days.
