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Carrot Roll Cake with Goat Cheese Brown Butter Frosting

  • Prep
    10 MIN
  • Total
    4 HR (or overnight)
  • Servings
    5-7

Carrot Roll Cake with Goat Cheese Brown Butter Frosting

 

Ingredients

For the cake

  • 3 large eggs
  • 198 g (1 cup) brown sugar, packed
  • 50 g (1 cup) grated carrot (about 2 medium carrots)
  • 4 g (1 tsp) vanilla extract
  • 96 g (3⁄4 cup) all-purpose flour
  • 5 g (1 tsp) baking soda
  • 1 g (1⁄2 tsp) ground cinnamon
  • 1 g (1⁄2 tsp) ground ginger
  • 0.5 g (1⁄4 tsp) ground nutmeg
  • Pinch of salt

 

For the goat cheese brown butter frosting

  • 113 g (1⁄2 cup) goat cheese, room temperature
  • 115 g (1⁄2 cup) Neilson butter, browned
  • 125 g (1 cup) powdered sugar
  • 4 g (1 tsp) vanilla extract

 

Optional

  • Marzipan carrots or candy carrots
  • Meringues
  • Powdered sugar

 

Directions

For the cake

  1. Preheat the oven to 350 F.
  2. Line a 10-inch by 15-inch pan (also sometimes called a jelly roll pan) with parchment paper, making sure the parchment goes up each side so that the cake batter won’t go underneath it, and grease with cooking spray. The pan must have a raised edge on it! Note: The size is very important, as using a larger or smaller pan here will greatly affect the thickness of the cake, and likely won’t turn out well.
  3. In a large bowl, mix together eggs, brown sugar, and vanilla extract on low speed until just combined.
  4. In a separate bowl, whisk together all the dry ingredients.
  5. Add the dry ingredients to the wet, and mix together on medium speed until ingredients have just barely incorporated. Use a spatula to scrape down the sides and bottom of the bowl to ensure everything is mixed in.
  6. Pour the batter into the prepared pan, and spread into an even layer.
  7. Bake for 9-11 minutes, or until an inserted toothpick comes out clean.
  8. Remove from the oven, and gently slide the cake off the pan by pulling on the parchment paper.
  9. Carefully roll up the cake, with the short side towards you, and place onto a cooling rack. Let the cake cool completely while still rolled up. Note: If you try to frost the cake before it is 100% cool, the frosting may melt and make the cake soggy.
  10. Once the cake is completely cool, frost with the goat cheese brown butter frosting (directions below). Leave about 1⁄2 inch of cake bare on all of the edges, as the frosting will push out a bit when you roll the cake back up.
  11. Gently roll the cake back up, wrap tightly with plastic wrap, and place in the fridge to set for at least an hour or two. Letting it sit overnight is great too!
  12. Before serving, slice a thin piece off each end so that you can really see the swirl pattern. Add additional garnishes if desired, and dust with powdered sugar directly before serving.
  13. Store in the fridge in an airtight container.

 

For the goat cheese brown butter frosting

  1. First brown the Neilson butter. Place butter into a small saucepan, and heat over medium high.
  2. Swirl the pan occasionally as the butter melts. The butter will start to foam, and soon you will smell a nutty aroma. Keep swirling, and cook until you see a bit of brown colour under the foam.
  3. Remove from the heat, and cool completely until the butter re-solidifies. You may want to place it back into the fridge to speed up this process.
  4. In a small bowl, mix together the softened goat cheese, brown butter, powdered sugar, and vanilla extract. Add a bit more powdered sugar if frosting is too thin. Frosting should be stored in the fridge if not using right away, but will need to be at room temperature in order to spread onto the cake.

 

A recipe developed by our foodie influencer @kelsey_thefarmersdaughter

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