10/28/2026
My salted maple carrot cake Swiss roll is always a hit with friends and family! 🥕🍁
And Bob's Red Mill is always a hit in my kitchen ❤️
Ingredients!
- 3/4 cup Bob’s Red Mill all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
- salt
- 3 eggs
- 2/3 cup dark brown sugar
- Salted Maple Butter
- 2 tsp vanilla extract
- Buttercream Frosting
- 2 cups shredded carrots, reserve some for garnish.
For decorating!
- Crushed walnuts
- Reserved shredded carrots
- Buttercream Frosting
How To!
1. Preheat your oven to 350°F. Line a jelly roll pan with parchment paper.
2. In a bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg, clove, and salt. Set aside.
3. For your Salted Maple Butter Carrots.. In a skillet over medium-low heat, melt the Butter. Add the maple, shredded carrots and salt then cook until softened and fragrant. Remove from the heat and allow to cool slightly.
4. In a large bowl, beat the eggs, dark brown sugar, and vanilla extract until smooth and slightly lighter in color.
5. Add the cooled carrots and melted butter mixture to the egg mixture and stir until combined.
6. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
7. Pour the batter into your prepared pan and spread it evenly with a spatula. Bake until the center springs back when lightly pressed.
8. Once the cake is done, carefully lift it out of the pan then roll the cake up gently with new parchment paper.
9. Carefully unroll the cooled cake and spread the buttercream frosting evenly over the surface. Then roll it back up. Add more buttercream on top how you'd like. Sprinkle with crushed walnuts and carrots.
Slice and enjoy!!
