Tag: spices

CARROT CAKE ROLL

If you love carrot cake, this Carrot Cake Roll is for you, with loads of carrots, warm spices, and a classic cream cheese filling! Not only is it delicious to eat and beautiful to look at, but it’s also easy to make.

I have always loved carrot cake! There is something about the combination of warm spices and cream cheese frosting that goes so well together. Carrot cake is commonly served at Easter gatherings, but there is no reason you can’t have carrot cake year-round, especially when it’s this good!

I also love the simplicity of cake rolls, not to mention they are also pretty to look at. So, I set out to create a Carrot Cake Roll recipe that was moist and full of flavor while also being easy to make.

How to Make the Perfect Carrot Cake Roll:

  • Begin by preheating the oven to 375°F degrees. Then prepare the baking sheet by lining it with parchment paper, ensuring it goes up all the sides. Next, lightly spray with non-stick cooking spray. The parchment paper and cooking spray are important because you need the cake to come out cleanly. You do not want the cake to stick or tear.
  • Combine all the wet ingredients in a medium bowl and the dry ingredients in a separate bowl. Then mix everything together, stirring just until combined. Do not overmix! Fold in the grated carrots until evenly combined.
  • Pour the cake batter into the prepared pan and spread it into an even layer. Bake 13-15 minutes or until the center of the cake springs back when touched.

Now the Important Steps:

  • STEP 1: As soon as the cake comes out of the oven, you’ll want to flip it out of the pan. The easiest way I have discovered to do this is to take a large cutting board covered with parchment paper and place it on top of the cake in the pan (parchment paper down, so when you flip it, the cake is sitting on top of the parchment paper). Using oven mitts, flip the pan with the cake and the cutting board in one swift movement. If the parchment paper lining the baking sheet comes out with the cake, carefully peel it off the cake.

  • STEP 2: Immediately, while the cake is hot, roll the cake and the parchment paper into a tight roll, starting at the short end. It is critical that you roll the parchment paper with the cake; otherwise, as the cake cools, it will stick to itself, and you’ll never get it unrolled. Next, allow the rolled cake to cool completely on the counter. I usually allow for 2 hours for it to cool. If your cake hasn’t cooled completely, the filling will become runny and won’t hold its shape. So don’t rush the cooling step.

  • STEP 3: Once the cake has completely cooled, mix the filling ingredients – cream cheese, powdered sugar, butter, and vanilla with a handheld mixer. Beat until smooth. Next, carefully unroll the cake and discard the parchment paper. Don’t worry about getting the cake completely flat, just flat enough to spread the filling on the cake. Finally, spread an even layer of the filling over the cake.

  • STEP 4: Reroll the cake and wrap it in plastic wrap. Chill in the refrigerator for 2 hours.

To serve, sprinkle the cake with powdered sugar (optional) and cut it into one-inch-thick slices. Enjoy!

Check out my recipe for a delicious Pumpkin Roll.

The baking sheet that I use for my cake rolls.

Carrot Cake Roll

If you love carrot cake, this Carrot Cake Roll is for you, with loads of carrots, warm spices, and a classic cream cheese filling! Not only is it delicious to eat and beautiful to look at, but it's also easy to make.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Servings 10 slices

Equipment

  • 17 inch baking sheet

Ingredients
 

For the Cake:

  • 1 cup flour +2 tablespoons
  • 1½ teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla
  • 2 cups grated carrots

For the Filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla

Instructions
 

For the Cake:

  • Preheat the oven to 375°F. Line a 17-inch cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
  • Cover a large cutting board with parchment paper and set it aside.
  • In a medium bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
  • In a large bowl with an electric mixer, beat the vegetable oil, eggs, brown sugar, and vanilla until thick.
  • Stir in flour mixture just until combined. Fold in the grated carrots.
  • Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the top of the cake springs back when touched.
  • When you take the cake out of the oven, immediately turn the cake onto the parchment paper-covered cutting board. It's easiest to put the parchment paper and cutting board on top of the cake and flip them together in one swift movement. Then gently loosen and slowly peel off the parchment paper that was baked with the cake.
  • Immediately, while the cake is still hot, roll up the cake and the parchment paper together, starting at the narrow end. Cool completely on a wire cooling rack (about 2 hours).

For the Filling:

  • Once the cake is cool, prepare the filling. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
  • Carefully and slowly unroll the cooled cake, removing and discarding the parchment paper.
  • Spread the cream cheese filling evenly over the cake. Reroll cake.
  • Wrap in plastic wrap and refrigerate for at least two hours.
  • Dust with powdered sugar, cut into 1-inch thick slices, and serve.
  • Store the cake roll in the refrigerator, wrapped in plastic wrap for up to four days.
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MULLED APPLE CIDER

Mulled Apple Cider is a perfect cold-weather treat! Made with cinnamon sticks, cloves, allspice, and fresh oranges, it will warm you from the inside out!

Everything about mulled apple cider makes it the perfect beverage for fall and winter, especially for the holidays. It’s typically served warm, flavored with warm spices, and can be made with or without alcohol, making it ideal for all your holiday parties or just sitting at home curled up in front of the fireplace. Not to mention how amazing your house will smell as the cider simmers on the stove and the scent of all the spices fill the air.

Apple Cider VS. Mulled Apple Cider

What is the difference between apple cider and mulled apple cider? Typically you drink apple cider cold with nothing added to it. You drink mulled apple cider warm or hot after it has been warmed with spices and possibly fruit. Many times alcohol is added to a mulled apple cider (more on that below).

Making Mulled Apple Cider

Mulled apple cider is incredibly easy to make, and you only need a few simple ingredients.

  • Apple cider
  • An orange, sliced
  • cinnamon sticks
  • whole cloves
  • Allspice berries
  • Star anise

Add everything to a pot on the stove and heat on medium-high until it is steaming and hot. Turn down the heat and simmer for 40 minutes. Remove the orange slices and strain off the spices. Pour into individual mugs and serve hot. That’s it! Be sure to breathe in the amazing aroma as you sip your hot mulled apple cider!

Adding Alcohol

I recommend spiking apple cider with whiskey, brandy, bourbon, or rum. Whiskey will give your spiked cider a spicier warm taste, while brandy, bourbon, and rum will give it a sweeter taste.

If you add the alcohol to the entire batch, first strain off the spices, remove the orange slices and then add the alcohol (8 to 10 ounces, depending on how strong you want it). Heat for another 10 to 15 minutes on low. Serve warm.

If you add the alcohol to individual glasses, use 1 ounce of alcohol for every 8 ounces of cider.

Mulled Apple Cider

Mulled Apple Cider is a perfect cold-weather treat! Made with cinnamon sticks, cloves, allspice, and fresh oranges, it will warm you from the inside out!
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Drinks
Servings 8 servings

Ingredients
 

  • 2 quarts (64 ounces) apple cider
  • 5 cinnamon sticks
  • 2 teaspoons whole cloves
  • 2 teaspoons whole allspice berries
  • 2 whole star anise
  • 1 orange, cut into slices

Optional Garnishes:

  • cinnamon sticks, star anise, sliced apples, cranberries

Instructions
 

  • Add the apple cider, cinnamon sticks, cloves, allspice berries, star anise, and sliced oranges to a large pot.
  • Heat over medium-high heat until hot and steaming (do not boil). Once it is hot, turn the heat to medium-low and simmer for 40 minutes.
  • When the cider is done, remove the orange slices and strain off the spices. If you want to keep it hot, leave it on the stove on low heat.
    **Do not leave the oranges in the pot after the cider is done. The oranges can take on a bitter flavor.
  • Optional garnishes: Pour cider into serving glasses and garnish with sliced apple, cinnamon stick, cranberries, and star anise.
  • Store leftovers in the refrigerator for up to 7 days.

Adding Alcohol:

  • Use either whiskey, brandy, bourbon, or rum. Whiskey will give your spiked cider a spicier warm taste, while brandy, bourbon, and rum will give it a sweeter taste.
  • If you add the alcohol to the entire batch, first strain off the spices, remove the orange slices and then add the alcohol (8 to 10 ounces, depending on how strong you want it). Heat for another 10 to 15 minutes on low. Serve warm. 
    If you add the alcohol to individual glasses, use 1 ounce of alcohol for every 8 ounces of cider.

Notes

**If you plan on leaving the cider on the stove longer than an hour, remove the orange slices and spices. Oranges can take on a bitter flavor if heated for too long.
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PUMPKIN ROLL

The pumpkin roll is a favorite in our house, and I think it will be in yours too! With a delicious pumpkin cake and a smooth, creamy filling, your friends and family will be amazed! But nobody needs to know just how easy it was to make.

When the kids see I have bought canned pumpkin, they always ask me to make a pumpkin roll – and I am happy to oblige! This pumpkin roll is my favorite pumpkin recipe…or maybe it’s my Haupia Pumpkin Pie…no the pumpkin roll. Okay, perhaps we will call it a tie (can you tell I love pumpkin!). This is also a fun dessert to serve friends and family because not only does it taste amazing, it’s a beautiful dessert – look at that stunning spiral of creamy goodness! The combination of the cream cheese filling surrounded by pumpkin cake makes for an absolutely delicious dessert that I believe will become a favorite in your house too!

Honestly, making a pumpkin roll is easier than you might think. I’ll share my tips and tricks below. After you make this once, you’ll realize that it’s not too complicated and absolutely worth taking the time to make. One word of advice, do not rush the process! Allow the cake to cool completely before adding the filling, then chill thoroughly before cutting into it.

 How to Make the Perfect Pumpkin Roll:

  • Begin by preheating the oven to 375°F degrees. Then prepare the baking sheet by lining it with parchment paper, making sure that it goes up all the sides. Next, lightly spray with non-stick cooking spray. The parchment paper and cooking spray are important because you need the cake to come out cleanly. You do not want the cake to stick or tear.
  • Combine all the wet ingredients in a medium bowl and the dry ingredients in a separate bowl. Then mix everything, stirring only until combined. Do not overmix! Spread evenly in the prepared pan. Bake 13-15 minutes or until the center of the cake springs back when touched.

Now the Important Steps:

  • STEP 1: As soon as the cake comes out of the oven, flip it out of the pan. The easiest way I have discovered to do this is to take a large cutting board covered with parchment paper and place it on top of the cake in the pan (parchment paper down, so when you flip it, the cake is sitting on top of the parchment paper). Using oven mitts, flip the pan with the cake and the cutting board in one swift movement. If the parchment paper lining the baking sheet comes out with the cake, carefully peel it off the cake.

  • STEP 2: Immediately, while the cake is hot, roll the cake and the parchment paper into a tight roll, starting at the short end. It is critical that you roll the parchment paper with the cake; otherwise, as the cake cools, it will stick to itself, and you’ll never get it unrolled. Next, allow the rolled cake to cool completely on the counter. I usually allow for 2 hours for it to cool. If your cake hasn’t cooled completely, the filling will become runny and won’t hold its shape. So don’t rush the cooling step.

  • STEP 3: Once the cake has thoroughly cooled, mix the filling ingredients – cream cheese, powdered sugar, butter, and vanilla with a handheld mixer. Beat until smooth. Next, carefully unroll the cake and discard the parchment paper. Don’t worry about getting the cake completely flat, just flat enough to spread the filling on the cake. Spread an even layer of the filling over the cake.

  • STEP 4: Reroll the cake and wrap it in plastic wrap. Chill in the refrigerator for 2 hours.

To serve, sprinkle the cake with powdered sugar (optional) and cut it into one-inch-thick slices. Enjoy!

The baking sheet that I use for my pumpkin rolls.

Pumpkin Roll

The pumpkin roll is a favorite in our house, and I think it will be in yours too! With a delicious pumpkin cake and a smooth, creamy filling, your friends and family will be amazed! But nobody needs to know just how easy it was to make.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Servings 10 slices

Equipment

  • 17 inch baking sheet

Ingredients
 

For the Cake:

  • 1 cup flour + 2 tablespoons
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ tablespoons pumpkin pie spice
  • ½ teaspoon salt
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 ½ cups sugar
  • 1 cup pumpkin puree

For the Filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla

Instructions
 

For the Cake:

  • Preheat the oven to 375°F. Line a 17-inch cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
  • Cover a large cutting board with parchment paper and set it aside.
  • In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
  • In a large bowl with an electric mixer, beat eggs, vanilla, and sugar until thick. Add in the pumpkin, and mix to combine.
  • Stir the flour mixture into the pumpkin mixture.
  • Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the top of the cake springs back when touched.
  • When you take the cake out of the oven, immediately turn the cake onto the parchment paper-covered cutting board. It's easiest to put the parchment paper and cutting board on top of the cake and flip them together in one swift movement. Then gently loosen and peel off the parchment paper that was baked with the cake.
  • Immediately, while the cake is still hot, roll up the cake and the parchment paper together, starting at the narrow end. Cool completely on a wire cooling rack (about 2 hours).

For the Filling:

  • Once the cake is cool, prepare the filling. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
  • Carefully unroll the cooled cake, removing and discarding the parchment paper.
  • Spread the cream cheese mixture evenly over the cake. Reroll cake.
  • Wrap in plastic wrap and refrigerate for at least two hours.
  • Dust with powdered sugar, cut into 1-inch thick slices and serve.
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