Carrot & Pumpkin Cake Roll with Brown Butter Cream Cheese Frosting

This cake roll recipe features both pumpkin and carrot creating an extra moist and flavorful sponge swirled with delightful brown butter cream cheese frosting.

Did you know that carrots that grow in the colder months actually taste sweeter?! This is because the carrots start to convert stored starches into sugar as a natural defense against frost. Some farmers refer to these as ‘candy carrots’. The late fall and early winter is a perfect time to bake with these naturally sweet treats.

About The Farm

St. Clair Farmstead – Concordia, MO

St. Clair Farmstead is a small-scale, organically-based vegetable farm in Concordia, MO. At St. Clair Farmstead they strive to grow nutrient-dense vegetables, while implementing conscious growing techniques. Their main goals are to positivity impact the community though encouraging people to eat healthy food, while supporting the local economy. I’m not sure if it’s the season, or their magic touch, but the carrots from St. Clair Farmstead are some of the sweetest I’ve ever tasted! 

Carrot & Pumpkin Cake Roll with Brown Butter Cream Cheese Frosting
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Carrot & Pumpkin Cake Roll with Brown Butter Cream Cheese Frosting

Recipe by Nadine MossCourse: DessertDifficulty: Moderate
Servings

8

servings
Prep time

15

minutes
Cooking time

10

minutes

This cake roll recipe features both pumpkin and carrot creating an extra moist and flavorful sponge swirled with delightful brown butter cream cheese frosting.

Ingredients

  • Pumpkin Carrot Cake Roll

  • 4 large eggs

  • 1 1/4 cups (250 g) sugar

  • 1 cup (245 g) pumpkin purée or canned pumpkin

  • 1 cup (90 g) carrots, grated

  • 1 teaspoon vanilla extract

  • 1 cup (120 g) all-purpose flour

  • 1 1/4 teaspoons baking powder

  • 1 tablespoon pumpkin spice or combination of cinnamon, ginger, nutmeg, allspice and clove as desired).

  • 1/2 teaspoon kosher salt

  • 1/4 cup powdered sugar, for rolling

  • Brown Butter Cream Cheese Frosting

  • 10 tablespoons (141 g) unsalted butter

  • 1 cup (130 g) powdered sugar

  • 8 oz package (226 g) cream cheese, room temperature

  • 1 teaspoon lemon juice

Directions

  • Brown Butter Cream Cheese Frosting
  • Place the butter in a small sauce pan and cook over medium heat until the milk solids start to turn light brown. It will be nutty and aromatic. Let cool completely.
  • Add cooled brown butter, cream cheese, powdered sugar and lemon juice to a mixing bowl. Cream together until light and fluffy. Scrape the sides of the bowl to ensure that no lumps remain. Set aside.
  • Carrot and Pumpkin Cake
  • Preheat oven to 375°F. Grease and line a 1/2 sheet tray or large jelly roll pan. Set aside.
  • In the bowl of a stand mixer, combine eggs and sugar. Whip using whisk attachment until light and fluffy, about 3 minutes.
  • Add pumpkin purée, grated carrot and vanilla. Mix.
  • In a separate bowl, mix together flour, baking powder and spices. Whisk to combine and then sift to remove any lumps.
  • Add the dry ingredients to the wet ingredients and fold using a spatula until a smooth cake batter forms. Note: Over mixing can lead to a dense, deflated cake roll.
  • Pour the cake batter onto the prepared sheet pan. Place in oven and bake for 10-15 minute, or until the cake is just set. Note: Over baking the cake will lead to cracking during the rolling process.
  • Immediately flip the cake out of the pan onto a sheet of parchment dusted with powdered sugar. Remove the parchment paper used during baking. Starting with the narrow side, roll the sheet into a log while still hot. Let cool for 10 minutes.
  • Unroll the log and spread the frosting over the entire surface, except for a one inch edge at the narrow base where the cake will seal. Once the frosting is evenly spread, roll the sheet cake again.
  • Let the cake cool in the refrigerator for at least 3 hours before slicing. For the cleanest cuts possible, freeze for one hour and slice with a hot, dry knife.
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