I still remember the first time I tried a rolled carrot cake. It was at a friend’s birthday party, and it was like nothing I’d ever tasted before. The light, fluffy texture wrapped in that velvety cream cheese frosting-pure bliss. I thought, "How is this different from a regular carrot cake?" The rolled version just had something magical about it. Ever since, I’ve been on the lookout for the perfect recipe, and when I stumbled upon Jamie Oliver’s rolled carrot cake, I knew I had found the one. Jamie has this knack for taking traditional recipes and making them feel fresh and fun. And his rolled carrot cake? It’s everything you want in a dessert-moist, sweet, and with just the right balance of flavors.
Jamie Oliver’s Rolled Carrot Cake Recipe
I love Jamie’s approach to cooking-it’s simple but always packed with flavor. His rolled carrot cake is no exception. It’s straightforward, yet the result is a showstopper. What sets his recipe apart is the balance of ingredients, which creates a cake that’s neither too heavy nor too light. It has a great texture and is filled with warming spices that scream comfort. Plus, that cream cheese frosting? Absolutely perfect.
Here’s how Jamie Oliver does it:
Ingredients
- Fresh carrots, grated
- Eggs
- Self-raising flour
- Baking powder
- Ground cinnamon
- Ground ginger
- Sunflower oil
- Brown sugar
- A pinch of salt
- Vanilla extract
- Cream cheese
- Icing sugar
- Butter
The combination of these ingredients comes together to create a moist cake with an irresistible flavor profile.
Steps
- Preheat the oven and line a baking tray.
- Mix dry ingredients in one bowl, wet ingredients in another.
- Combine the two until smooth.
- Bake until golden brown, then let it cool slightly.
- Spread the cream cheese frosting and roll up the cake.
- Chill for a bit before serving, and voila-deliciousness!
Ingredients Needed
This cake is all about the right balance of flavors and textures, so each ingredient plays a pivotal role. Here’s a closer look:
- Carrots: Fresh, grated carrots bring moisture and sweetness. They’re the star of the show.
- Eggs: Eggs help bind the cake together, providing structure and stability.
- Self-raising flour: This gives the cake its light, fluffy texture, allowing it to rise perfectly without being dense.
- Baking powder: Added for an extra lift, giving the cake its spongy texture.
- Ground cinnamon and ginger: These spices create the signature warmth of a carrot cake, but without overpowering the other flavors.
- Sunflower oil: Oil keeps the cake moist and soft, making sure it doesn’t dry out.
- Brown sugar: Adds richness and a slight molasses flavor, contributing to the cake’s depth.
- Vanilla extract: A hint of vanilla enhances the overall sweetness and complexity.
- Cream cheese, butter, and icing sugar: These form the decadent frosting that wraps everything together in a creamy, tangy layer.
How To Make Jamie Oliver’s Rolled Carrot Cake
When I first tackled this recipe, I was worried about the rolling part-was it going to crack or fall apart? Turns out, if you follow Jamie’s steps carefully, the cake turns out perfectly every time. The key is patience and letting the cake cool enough to roll without breaking.
Here’s a simple breakdown of the process:
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Prepare The Oven & Tray
- Preheat the oven to 180°C (350°F).
- Line a baking tray with parchment paper, so the cake doesn’t stick.
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Mix Dry Ingredients
- Combine the self-raising flour, baking powder, cinnamon, ginger, and salt. Whisk them together to evenly distribute everything.
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Mix Wet Ingredients
- Beat the eggs and brown sugar together until fluffy.
- Add the grated carrots, oil, and vanilla extract. Mix until everything’s incorporated.
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Combine Wet And Dry
- Gently fold the dry ingredients into the wet mixture, ensuring it’s just mixed. Don’t overwork it.
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Bake
- Pour the batter into the tray and spread it evenly.
- Bake for 15-20 minutes or until a skewer comes out clean.
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Roll
- Once the cake is out, place a clean kitchen towel on top and flip it over. Carefully peel off the parchment paper.
- While the cake is still warm, start rolling it up from one edge using the towel for support.
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Frosting
- After the cake has cooled a bit, spread the cream cheese frosting evenly over the top.
- Roll it back up and refrigerate before serving.
Ingredient Science Spotlight
Ever wonder why certain ingredients in a cake like this one work so well together? Let’s dive into the science:
- Carrots: Carrots add moisture due to their high water content. This moisture keeps the cake soft and prevents it from becoming dry as it bakes. Plus, the natural sugars in carrots add to the cake’s sweetness, reducing the need for excessive added sugar.
- Oil vs. Butter: Sunflower oil is a key player here. While butter offers richness, oil keeps the cake moist without making it greasy. The liquid fat in oil helps make the cake lighter and less dense than a butter-heavy alternative.
- Baking Powder & Self-Raising Flour: The baking powder reacts with the wet ingredients to produce carbon dioxide, which helps the cake rise. It’s all about creating those light, airy pockets in the cake.
- Eggs: Eggs are essential for structure. They bind the ingredients together and provide the cake with its structure. The proteins in eggs set as the cake bakes, giving it a firm but tender texture.
- Cream Cheese Frosting: The tanginess from cream cheese cuts through the sweetness of the cake, balancing the flavors. The fat from the cream cheese adds a smooth, creamy texture that complements the soft sponge.
Expert Tips
- Don’t Rush the Cooling: Allow the cake to cool slightly before rolling. If it’s too hot, the cake may tear, ruining the beautiful swirl effect.
- Chill the Cake: After rolling and frosting, let the cake chill in the fridge for about 30 minutes. This helps the frosting set and makes it easier to slice.
- Use a Sharp Knife: When slicing, use a serrated knife to avoid crushing the cake. A sharp knife helps maintain that perfect, clean roll.
- Bake Evenly: To ensure your cake bakes uniformly, spread the batter evenly in the tray and check it halfway through baking.
Recipe Variations
This rolled carrot cake can be adapted to suit different tastes or dietary needs:
- Vegan Version: Swap the eggs for flax eggs and use dairy-free cream cheese for the frosting.
- Nutty Twist: Add chopped walnuts or pecans to the batter for an extra crunch.
- Spiced Up: Experiment with adding a pinch of nutmeg or allspice for a unique flavor.
- Gluten-Free: Use a gluten-free flour blend in place of self-raising flour for a gluten-free version.
Final Words
Making Jamie Oliver’s rolled carrot cake is not just about following a recipe; it’s about the experience of creating something that brings joy to those who taste it. From the soft, spiced cake to the creamy frosting, it’s the kind of dessert that feels like a warm hug.
FAQs
What Makes Jamie Oliver’s Rolled Carrot Cake Different From Traditional Carrot Cakes?
Jamie Oliver’s rolled carrot cake has a lighter texture and a creamier filling, giving it a unique twist on the classic. The rolled shape also makes it perfect for slicing into elegant portions.
Can I Make Jamie Oliver’s Rolled Carrot Cake Ahead Of Time?
Yes! You can prepare the cake up to a day ahead. Just wrap it tightly in plastic wrap and store it in the fridge. The frosting can be made in advance too.
What Can I Substitute If I Don’t Have All The Ingredients For Jamie Oliver’s Rolled Carrot Cake?
You can swap walnuts for other nuts like pecans or omit them entirely. For the frosting, cream cheese works well if you don’t have mascarpone.