I’ve always had a soft spot for carrot cake. The perfect balance of sweetness and spice, topped with creamy frosting-what’s not to love? But it wasn’t until I stumbled upon Jamie Oliver’s Rolled Carrot Cake recipe that I truly found the carrot cake I had been dreaming about. I remember the first time I made it. The smell of cinnamon and nutmeg filled the house, and the cake came out so beautifully rolled, I felt like a baking pro. Every slice was like a tiny piece of heaven. That first bite took me by surprise-it wasn’t just a carrot cake; it was an elevated experience.
I want to share that magic with you, step by step, so you can enjoy this decadent treat too. Whether you’re baking for a special occasion or just to treat yourself, Jamie’s rolled carrot cake is a showstopper that will make everyone think you’re a professional baker. Let’s dive in.
Jamie Oliver’s Rolled Carrot Cake Recipe
Jamie’s rolled carrot cake is a lighter, more elegant take on the traditional carrot cake we know and love. Instead of the usual dense layers, this cake is rolled up with a luxurious cream cheese frosting. It’s a little fancier, a little more refined, and it’s a crowd-pleaser for sure.
I remember making this for my friend’s birthday party. The cake disappeared in minutes. People were asking for the recipe before the last piece was gone! That’s the magic of Jamie’s take on carrot cake. It’s a balance of flavors, textures, and visual appeal that makes it stand out.
Ingredients Needed
Before you start, gather these simple ingredients. You might already have most of them in your pantry. Here’s what you’ll need:
- Carrots: 2-3 medium-sized carrots, grated finely (this brings out the natural sweetness).
- Eggs: 3 large eggs (they’ll give the cake structure and a soft crumb).
- Caster Sugar: 200g (for the perfect sweetness without being overpowering).
- Vegetable Oil: 200ml (it keeps the cake moist and light).
- Plain Flour: 200g (provides structure).
- Baking Powder: 1 tsp (it helps the cake rise).
- Bicarbonate of Soda: 1 tsp (gives the cake its light and airy texture).
- Ground Cinnamon: 2 tsp (for that warm, spiced aroma).
- Ground Nutmeg: 1 tsp (adds depth to the flavor).
- Pinch of Salt: To balance the sweetness.
- Vanilla Extract: 1 tsp (to enhance the flavor).
- Cream Cheese: 200g (for the luscious frosting).
- Icing Sugar: 100g (for sweetness in the frosting).
- Lemon Zest: A tablespoon (for a refreshing zing in the frosting).
How To Make Jamie Oliver’s Rolled Carrot Cake
I’ll walk you through the process step by step. Don’t be intimidated. The beauty of this recipe is that it’s much simpler than it looks.
- Preheat your oven to 180°C (350°F). Line a baking tray (about 30x20cm) with baking parchment, making sure it goes up the sides.
- Prepare your carrots: Grate the carrots finely. Don’t skip this step-the finer the carrots, the better the cake texture.
- Mix the wet ingredients: In a large bowl, beat the eggs with the caster sugar until fluffy. Pour in the vegetable oil and vanilla extract. Stir until the mixture is smooth and creamy.
- Combine the dry ingredients: Sift together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt. Gently fold this into the wet mixture. Don’t over-mix; just until incorporated.
- Add the grated carrots: Fold the grated carrots into the batter. This is where the magic happens. The carrots will give the cake moisture and texture.
- Bake the cake: Pour the batter into the prepared tray and spread it out evenly. Bake for 20-25 minutes. You’ll know it’s done when the cake is golden and springs back when gently pressed.
- Cool and prepare the frosting: Let the cake cool for 5-10 minutes, then turn it out onto a clean tea towel dusted with icing sugar. Let it cool completely.
- Frost and roll: While the cake is cooling, make the frosting by beating the cream cheese, icing sugar, and lemon zest together until smooth. Once the cake has cooled, spread the frosting evenly across the surface, leaving a small border at the edges. Carefully roll the cake up using the tea towel as a guide.
- Serve: After rolling, let the cake set for about 30 minutes in the fridge before slicing. You’ll be amazed at how neat and perfectly rolled it looks!
Ingredient Science Spotlight
Baking is like a science experiment, and every ingredient plays a role in making this cake the masterpiece it is.
- Carrots: Not only do they add moisture, but they bring natural sweetness, which balances the spices in the cake. The water content in the carrots is key for that soft texture.
- Eggs: Eggs are the glue in this cake. They provide structure and help it rise. The fat from the yolks makes the crumb tender.
- Vegetable Oil: Unlike butter, oil adds moisture without affecting the texture too much. It helps the cake stay soft and light.
- Baking Powder & Bicarbonate of Soda: These two leavening agents help the cake rise, creating a fluffy texture. Bicarbonate of soda also reacts with the acidity of the carrots and spices to make the cake lighter.
- Cream Cheese Frosting: Cream cheese has a tangy flavor, which contrasts beautifully with the sweet, spiced cake. The lemon zest in the frosting brightens up the richness of the cream cheese.
Expert Tips
Here are a few pro tips I’ve learned over time:
- Grate the carrots finely: The finer the carrots, the less watery they’ll be. This helps the cake keep its structure and prevents it from being soggy.
- Don’t over-bake: Check the cake a few minutes early. It should spring back when you press it gently.
- Use a clean tea towel: When rolling the cake, dust the tea towel with icing sugar. This prevents the cake from sticking and helps it roll more easily.
- Chill before slicing: Let the cake rest in the fridge after rolling. This ensures that the frosting sets and the cake holds its shape when you slice it.
Recipe Variations
If you’re feeling adventurous, here are a few variations to put your own spin on this cake:
- Nuts: Add chopped walnuts or pecans to the batter for a bit of crunch and extra flavor.
- Dried Fruit: Raisins or dried cranberries can add a nice pop of sweetness.
- Spices: Try adding ginger, allspice, or even a dash of cardamom for a unique twist.
- Chocolate: If you love chocolate, sprinkle some cocoa powder into the batter or add a drizzle of melted chocolate on top after rolling.
Final Words
Baking this rolled carrot cake with Jamie Oliver’s recipe was a game-changer for me. It’s a perfect blend of textures and flavors, from the soft, moist cake to the tangy cream cheese frosting. It’s the kind of dessert that makes people stop talking and savor the moment.
FAQs
How Long Does Jamie Oliver’s Rolled Carrot Cake Take To Prepare?
It takes about 20 minutes to prep and 25-30 minutes to bake.
Can I Use A Different Type Of Nut In Jamie Oliver’s Rolled Carrot Cake?
Yes! You can swap walnuts for pecans or almonds for a different flavor.
What Kind Of Frosting Does Jamie Oliver Use For The Rolled Carrot Cake?
He uses a creamy cream cheese frosting, which is perfect for balancing the sweetness of the cake.