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Ingredients
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Cake
Whipped Cream
Caramel Sauce
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C) and line a 15x10 inch jelly roll pan with parchment paper.
- 2
Mix Dry Ingredients
In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- 3
Beat Eggs
In a separate large bowl, beat the eggs until frothy. Stir in the grated carrots and vanilla extract.
- 4
Combine Mixtures
Gradually add the dry ingredients to the egg mixture, mixing until just combined.
- 5
Bake the Cake
Spread the batter evenly in the prepared pan and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Roll the Cake
Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Roll the cake up tightly in the towel and let it cool completely.
Whipped Cream Preparation
- 7
Make Whipped Cream
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
Caramel Sauce Preparation
- 8
Make Caramel Sauce
In a saucepan over medium heat, melt the sugar until it turns amber. Remove from heat and whisk in the butter until melted. Slowly stir in the heavy cream and a pinch of salt. Let cool slightly.
Assembly
- 9
Assemble the Roulade
Unroll the cooled cake gently and spread the whipped cream evenly over the surface. Roll it back up without the towel and place seam-side down on a serving platter.
- 10
Serve
Drizzle the caramel sauce over the roulade before serving. Slice and enjoy!
