Bake Club Carrot Cake Marshmallow Roll

Bake Club Carrot Cake Marshmallow Roll

Makes 8 Rolls

3 tablespoons butter, melted 

1 tablespoon oil

⅓ cup light brown sugar 

¼ cup sugar

2 eggs

½ cup + 3 tablespoons flour

½ teaspoon salt 

½ teaspoon baking powder 

¼ teaspoon cinnamon

⅛ teaspoon baking soda 

1 ¼ cups carrots, shredded (1-2 medium sized carrots)

½-1 cup marshmallow fluff, depending on how gooey you prefer!

+confectioner’s sugar for dusting

Heat the oven to 350°F. Pan-spray a 1/2 sheetpan and line it with parchment paper and spray anew.

In a medium bowl, whisk together butter, oil, light brown sugar and sugar and mix until combined. Whisk in eggs and mix until well combined. Add in dry ingredients and mix just until it comes together. Fold in shredded carrots just until combined.

Spread the carrot cake batter evenly over the prepared baking pan and bake for 10 minutes. Remove the cake from the oven and immediately flip the warm baking sheet onto a new piece of parchment paper or a clean, dry towel. Peel off the bottom layer of parchment that the cake baked on. Use the fresh parchment or towel and quickly but gently roll the cake up into a tight log while it’s still warm then let cool completely at room temperature, 10 minutes. 

Gently unroll the cooled cake and cut in half by width and by length so you have 4 even rectangles of cake that each want to roll back up on their own. Scoop 2-4 tablespoons of marshmallow fluff on the surface of each rectangle and spread it evenly almost to the edge of each, then roll each cake back up, placing the outer seam down to keep the roll in tact. Slice each roll in half.

Dust the top with confectioner’s sugar if you please before eating or sharing!