Print

Flavorful Dairy-Free Carrot Cake Roll Recipe with Crispy Shallots

dairy-free carrot cake roll - featured image
Print Recipe

A moist and tender dairy-free carrot cake roll with a surprising crunch from crispy shallots, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/4 tsp salt
  • 3 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (light flavor like canola or sunflower)
  • 1 tsp vanilla extract
  • 1 1/2 cups (150g) finely shredded carrots (about 3 medium carrots)
  • 1/4 cup (60ml) unsweetened applesauce
  • 2 large shallots, thinly sliced
  • 1/4 cup (60ml) vegetable oil for frying
  • Pinch of salt
  • 8 oz (225g) dairy-free cream cheese (e.g., Kite Hill or Tofutti)
  • 1/4 cup (60ml) coconut cream (chilled thick part)
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper, leaving an overhang on the long sides.
  2. Prepare the crispy shallots: Heat vegetable oil in a small skillet over medium heat. Fry sliced shallots in batches until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels, sprinkle with salt, and set aside to cool.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a large bowl, beat eggs and granulated sugar with an electric mixer until pale and slightly thickened, about 4-5 minutes.
  5. Slowly add vegetable oil, vanilla extract, and applesauce while mixing on low speed. Do not overmix.
  6. Fold in the dry ingredients gently with a spatula until just combined.
  7. Fold in the shredded carrots evenly without deflating the batter.
  8. Pour batter into the prepared pan and spread evenly with an offset spatula to about 1/2 inch thickness.
  9. Bake for 15-18 minutes, or until the cake springs back lightly and a toothpick inserted in the center comes out clean.
  10. While baking, lay out a clean kitchen towel and dust generously with powdered sugar.
  11. Invert the cake onto the sugared towel as soon as it comes out of the oven. Carefully peel off the parchment paper.
  12. Starting from a short edge, roll the cake up with the towel inside. Let it cool completely rolled up to prevent cracking.
  13. Make the frosting: Beat dairy-free cream cheese, chilled coconut cream, powdered sugar, and vanilla extract until smooth and creamy.
  14. Unroll the cooled cake and spread the frosting evenly over the surface.
  15. Sprinkle most of the crispy shallots over the frosting, reserving some for garnish.
  16. Carefully roll the cake back up without the towel. Wrap tightly in plastic wrap and chill for at least 1 hour.
  17. Slice with a sharp serrated knife, garnish with remaining crispy shallots, and serve.

Notes

[‘Do not overmix the batter to avoid a dense cake.’, ‘Roll the cake while warm with a powdered sugar-dusted towel to prevent cracking.’, ‘Shred carrots finely for even texture.’, ‘Drain fried shallots well to avoid sogginess.’, ‘Chill the cake roll before slicing for cleaner cuts.’, ‘Use a serrated knife to slice the cake roll.’, ‘Multitask by frying shallots while the cake bakes.’, ‘Keep frosting bowl chilled to prevent runny frosting.’]

Nutrition

Keywords: dairy-free, carrot cake, cake roll, crispy shallots, dessert, gluten-free option, vegan option, easy baking

Find it online: https://fuzzyforker.com/flavorful-dairy-free-carrot-cake-roll-recipe-with-crispy-shallots-easy-and-delicious/