This vertical spin on a cherished classic is packed with spices and sure to impress. The brown butter cream cheese frosting truly takes the vertical cake over the top! \u2014Mark\u00a0Neufang, Milwaukee, Wisconsin\u00a0<\/p>\n","protected":false},"author":7061,"featured_media":1732245,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[324623],"categories-v2":[309177],"coauthors":[],"recommended_recipes":[{"post_title":"Carrot Sheet Cake","post_link":"\/recipes\/carrot-sheet-cake\/","post_image":"\/wp-content\/uploads\/2025\/04\/Carrot-Sheet-Cake_EXPS_FT25_8112_AC_0423_1.jpg"},{"post_title":"Pineapple Carrot Cake","post_link":"\/recipes\/pineapple-carrot-cake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pineapple-Carrot-Cake_EXPS_TOHD25_12965_ChristineMa_4.jpg"},{"post_title":"Carrot Cake","post_link":"\/recipes\/carrot-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Carrot-Cake_EXPS_FBMZ16_115_B05_18_3b.jpg"},{"post_title":"Classic Carrot Cake","post_link":"\/recipes\/classic-carrot-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Carrot-Cake_EXPS_13X9BZ19_36294_C10_04_8b.jpg"},{"post_title":"Surprise Carrot Cake","post_link":"\/recipes\/surprise-carrot-cake\/","post_image":"\/wp-content\/uploads\/2018\/04\/Surprise-Carrot-Cake_EXPS_FBMZ18_16092_B05_09_6b.jpg"},{"post_title":"Carrot Dump Cake","post_link":"\/recipes\/carrot-dump-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Carrot-Dump-Cake_EXPS_SDFM17_200187_B09_30_7b.jpg"},{"post_title":"Carrot Cake Pancakes","post_link":"\/recipes\/carrot-cake-pancakes\/","post_image":"\/wp-content\/uploads\/2025\/02\/Carrot-Cake-Pancakes_EXPS_TOHD24_36719_EricKleinberg_6.jpg"},{"post_title":"Zucchini Carrot Cake","post_link":"\/recipes\/zucchini-carrot-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3800_coumay92p47ctran.jpg"},{"post_title":"Chocolate Carrot Cake","post_link":"\/recipes\/chocolate-carrot-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Carrot-Cake_EXPS_CMZ18_26433_D10_26_4b-3.jpg"},{"post_title":"Carrot Raisin Cake","post_link":"\/recipes\/carrot-raisin-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33195_TH952496D37A.jpg"},{"post_title":"Carrot Cake Cheesecake","post_link":"\/recipes\/carrot-cake-cheesecake\/","post_image":"\/wp-content\/uploads\/2025\/01\/EXPS_TOHD24_278129_DianaRattray_12.jpg"},{"post_title":"Carrot Pancakes","post_link":"\/recipes\/carrot-pancakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17461_QC10249D27A.jpg"},{"post_title":"Coconut Carrot Cake","post_link":"\/recipes\/coconut-carrot-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21342_RM10327D48.jpg"},{"post_title":"Dark Chocolate Carrot Cake","post_link":"\/recipes\/dark-chocolate-carrot-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Dark-Chocolate-Carrot-Cake_exps132026_SD2401784D10_18_6bC_RMS.jpg"},{"post_title":"Light Carrot Cake","post_link":"\/recipes\/light-carrot-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Magnificent Carrot Cake","post_link":"\/recipes\/magnificent-carrot-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps44951_HC1597097D165.jpg"},{"post_title":"Cranberry-Carrot Layer Cake","post_link":"\/recipes\/cranberry-carrot-layer-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cranberry-Carrot-Layer-Cake_EXPS_TOHcom19_19290_C07_23_2b.jpg"},{"post_title":"Carrot Cheesecake","post_link":"\/recipes\/carrot-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Carrot-Cheesecake_exps26438_CM2406672B06_29_2bC_RMS.jpg"},{"post_title":"Frosted Carrot Cake","post_link":"\/recipes\/frosted-carrot-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3074_C1411C49C.jpg"},{"post_title":"Moist Carrot Cake","post_link":"\/recipes\/moist-carrot-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps474_TH2025C33C.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Vertical-Carrot-Cake_EXPS_TOHAM22_266286_E11_11_2b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/vertical-carrot-cake\/","name":"Vertical Carrot Cake","datePublished":"2022-01-07","dateModified":"2023-04-09","prepTime":"PT01H30M","cookTime":"PT20M","totalTime":"PT01H50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/01\/Vertical-Carrot-Cake_EXPS_TOHAM22_266286_E11_11_2b.jpg","height":1200,"width":1200},"recipeCategory":"","description":"
This vertical spin on a cherished classic is packed with spices and sure to impress. The brown butter cream cheese frosting truly takes the vertical cake over the top! \u2014Mark <\/span>Neufang, Milwaukee, Wisconsin<\/span><\/font> <\/span><\/p>","recipeIngredient":["CARROT CAKE:","1\/2 cup plus 1 tablespoon all-purpose flour","1\/2 teaspoon ground ginger","1\/2 teaspoon ground cinnamon","1\/4 teaspoon ground nutmeg","1\/4 teaspoon salt","1\/8 teaspoon ground cloves","1 cup pecan halves, toasted","1\/2 pound carrots, peeled and finely grated","1 tablespoon minced fresh gingerroot","1\/2 teaspoon grated orange zest","8 large eggs, separated, room temperature","2\/3 cup plus 2 tablespoons sugar, divided","BROWNED BUTTER CREAM CHEESE FROSTING:","1-1\/2 cups unsalted butter, cubed and divided","4 large egg whites","1 cup sugar","Dash salt","1 teaspoon vanilla extract","2 packages (8 ounces each) cream cheese, softened"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. Line 2 greased 15x10x1-in. baking pans with parchment; grease paper. Set aside. Sift flour, ground ginger, cinnamon, nutmeg, salt and cloves together twice. Place pecans in a food processor; pulse until finely ground. Transfer to a bowl; toss with carrots, fresh ginger and zest."},{"@type":"HowToStep","text":"In a large bowl, beat egg yolks until slightly thickened. Gradually add 2\/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture, then carrot mixture."},{"@type":"HowToStep","text":"Place egg whites in another large bowl. With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pans, spreading evenly."},{"@type":"HowToStep","text":"Bake until golden brown and tops spring back when lightly touched, 18-22 minutes. Cool 5 minutes. Invert cakes onto tea towels dusted with confectioners\u2019 sugar. Gently peel off paper; trim ends. Roll up cakes in towels jelly-roll style, starting with a short side. Cool completely on a wire rack."},{"@type":"HowToStep","text":"For the frosting, place 1 cup butter in a small heavy saucepan; melt over medium heat. Heat until golden brown, 5-7 minutes, stirring constantly. Remove from heat. Cool until thick and creamy, but not hard, stirring occasionally."},{"@type":"HowToStep","text":"Meanwhile, in a heatproof bowl of stand mixer, whisk egg whites, 1 cup sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160\u00b0, 8-10 minutes. Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90\u00b0, about 7 minutes. Using the paddle attachment, gradually beat in remaining 1\/2 cup butter, a few tablespoons at a time, on medium speed until smooth. Beat in vanilla and cooled browned butter until smooth; transfer to another bowl. Add cream cheese to mixer bowl; beat until smooth. Gradually add buttercream back to bowl; beat until combined."},{"@type":"HowToStep","text":"Unroll cakes; cut each into two 15x5-in. strips. Spread 1 cup frosting on each strip to within 1\/2 in. of edges. Refrigerate until frosting is firm, at least 20 minutes."},{"@type":"HowToStep","text":"To assemble cake, tightly roll up 1 strip jelly-roll style, starting with a short side, lifting slightly as you roll. Carefully align seam of roll with short side of another strip. Continue to roll, jelly-roll style, adding remaining strips; seal seam. Carefully stand rolled cake on its end on a serving platter. Spread remaining frosting over top and sides of cake. Refrigerate at least 2 hours or overnight. Let stand at room temperature 15 minutes before slicing."}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 445 calories","fatContent":"34g fat (18g saturated fat)","cholesterolContent":"167mg cholesterol","sodiumContent":"193mg sodium","carbohydrateContent":"30g carbohydrate (25g sugars","fiberContent":"1g fiber)","proteinContent":"7g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":12,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Bakeable from Taste Recipes Presents: Vertical Carrot Cake","description":"Check out thius video to learn how to make Vertical Carrot Cake.","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/bDOJc1m8\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M7S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/bDOJc1m8-IFfy1PC6.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kaitlyn498"},"reviewBody":"I tried this recipe today and let me say it was a lot of work. I've never tried a Taste Recipes recipe before so I didn't really know what I was getting into. I also had the mishap of my cakes getting stuck to the pans and almost ruining it (good thing the frosting covers up all of the mistakes haha). I'm absolutely not disappointed in the results though. The frosting was delicious and the browned butter makes it all the better. The cake calls for a good amount of spice and the hint of citrus from the orange zest adds great flavor. My cake in presentation may have not come out perfect, but the flavor made up for it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleMustache"},"reviewBody":"the cream cheese frosting was amazing and a nice break from basic cream cheese frosting. This recipe was a ton of work but very delicious and the presentation wowed everyone. Not for a beginner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeAnchor"},"reviewBody":"This was a very challenging recipe and I knew I had to try it as soon as I saw it on the cover of my Taste Recipes magazine. I will say it took significantly longer because I finished the cake before I attempted the icing. I followed the recipe exactly and was pleasantly surprised it didn't fall apart!!! The icing was difficult (first time I've made a merengue-based one), but OMG, it was sinful! This cake was the hit of our family reunion and not a crumb was left. My kitchen was a hot mess afterwards and the cake was too tall for my standard cake taker. I ended up inverting my stand mixer bowl over the cake on a standard plate and then duct taping the lid to the plate. But, nobody cared about my MacGyver cake taker once they tasted it. Give this one a try if you want to impress!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePuzzle"},"reviewBody":"I certainly agree with many of the reviewer\u2018s\u2026 This cake is a lot of work. However, is a spectacular cake that was the hit of the party I went to last night. The brown butter frosting is delicious! Some lessons learned: 1. Don\u2019t bother putting the cake strips in the fridge if space is a issue. 2. Brown the butter while the cake is baking so it will cool down. 3. Spend a math moment figuring out pan shapes. Mine was too tall and I want it to fit under my cake dome. However, I am already being asked to make this again. And I certainly will for a special event.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTurtle"},"reviewBody":"One look at this cake should tell you this is going to be more work than a regular layer cake but I think it's really worth it. I followed the recipe exactly and it turned out great. My family is thrilled with the amount of frosting to cake ratio. And speaking of frosting, this was one of the best I've ever tasted. Yes, it's also a little more work to make a Swiss meringue but it certainly beats a regular cream cheese frosting. Overall, I know I won't be make this cake often but when I'm looking for something spectacular, I'm certainly going to be reaching for this one again. Thanks!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Loria043"},"reviewBody":"I will agree that this cake (mostly the frosting) is a lot of work and very time-consuming. I've been baking for years but the flavor of this cake just didn't do for me. The taste of the browned butter in the frosting was not a hit. It was also a chore finding a place in my fridge to store the 4 pieces of cut and frosted cake. I've made carrot cakes and logs before, so I thought this would be delightful. For me and my family, the flavors were not a winner but I love the concept of turning logs into a full-size cake. I'd make it again using my own carrot cake recipe and standard cream cheese frosting.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBee"},"reviewBody":"I agree with the other reviewer indicating that it is a lot of work, mainly the frosting. I too have been baking for years and was quite disappointed in this recipe. Putting the cake together was not difficult. The browned butter frosting flavor was ok but was quite disappointed in the flavor of the cake. For all the effort that goes into this cake, it was not worth it for me, would not make it again. I've always been happy with Taste Recipes recipes, but not this one.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Deborah2364"},"reviewBody":" My son and I bake together and we enjoy trying new recipes. We saw this recipe and it was completely out of the box. If we could give this a zero we would. The only thing we liked was the frosting. Our cake turned out way too thin and it cracked when we tried to roll. We will give it another chance in the future, but not anytime soon.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jlcrimmins"},"reviewBody":" This was a lot of steps to make, as others commented on. My one suggestion is to not put a full cup of frosting in between the layers as I didn\u2019t have enough frosting to frost the outside of the cake. I was really skimping, so the overall presentation isn\u2019t going to be great, but if the scraps and licking the bowl are any indication, the cake will be delish! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DDPLoeches"},"reviewBody":"I used orange extract instead of zest, and it was a strong flavor. And I added a cup of cream (whipped) to a teaspoon of vanilla, one package of cream cheese and 5 Tbsp of butter, with about 1\/3 of a 2-lb bag of powdered sugar, instead of the egg white and browned butter. I just wasn't up for the work. The cake turned out OK, not as light as some roll cakes. Maybe I'd like it better if I'd completely followed the recipe, so I'll give it 3 stars, but I won't make it orange next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"zeldabee"},"reviewBody":" I made this cake last year for Easter. It leaned a little, but otherwise, it was perfect. My family loved it and I will make it again this year. My new Easter tradition! Knowing full well that there were lots of steps, I remember enjoying the process. I also remember marveling at how versatile eggs are in baking. Thanks for a great recipe!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shelleyshain246"},"reviewBody":" I don't have a review but rather a question. Has anyone tried to do this with another flavor cake? Hubby doesn't like carrot cake (I know he is crazy, lol) but I can't eat a whole cake by myself.<\/p> <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Bakeable from Taste Recipes Presents: Vertical Carrot Cake","description":"Check out thius video to learn how to make Vertical Carrot Cake.","url":"https:\/\/cdn.jwplayer.com\/videos\/bDOJc1m8-IFfy1PC6.mp4","duration":"7m32s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/xmxg0685n1s84dji7vn70f8wlg66lnxq.jpg","advertising":"","jw_id":"bDOJc1m8","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/bDOJc1m8-IFfy1PC6.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/bDOJc1m8\/poster.jpg?width=720","jw_publish_date":""},"rms_legacy_id":"266286","romance_copy_dek":" This vertical spin on a cherished classic is packed with spices and sure to impress. The brown butter cream cheese frosting truly takes the vertical cake over the top! \u2014Mark <\/span>Neufang, Milwaukee, Wisconsin<\/span><\/font> <\/span><\/p>","enhanced_recipe_title":"Vertical Carrot Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"CARROT CAKE:","IngredientText":"CARROT CAKE:"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup plus 1 tablespoon all-purpose flour","IngredientText":"1\/2 cup plus 1 tablespoon all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground ginger","IngredientText":"1\/2 teaspoon ground ginger"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground cinnamon","IngredientText":"1\/2 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon ground nutmeg","IngredientText":"1\/4 teaspoon ground nutmeg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon ground cloves","IngredientText":"1\/8 teaspoon ground cloves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup pecan halves, toasted","IngredientText":"1 cup pecan halves, toasted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 pound carrots, peeled and finely grated","IngredientText":"1\/2 pound carrots, peeled and finely grated"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon minced fresh gingerroot","IngredientText":"1 tablespoon minced fresh gingerroot"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon grated orange zest","IngredientText":"1\/2 teaspoon grated orange zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 large eggs, separated, room temperature","IngredientText":"8 large eggs, separated, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup plus 2 tablespoons sugar, divided","IngredientText":"2\/3 cup plus 2 tablespoons sugar, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"BROWNED BUTTER CREAM CHEESE FROSTING:","IngredientText":"BROWNED BUTTER CREAM CHEESE FROSTING:"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups unsalted butter, cubed and divided","IngredientText":"1-1\/2 cups unsalted butter, cubed and divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large egg whites","IngredientText":"4 large egg whites"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":" Dash salt","IngredientText":" Dash salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 packages (8 ounces each) cream cheese, softened","IngredientText":"2 packages (8 ounces each) cream cheese, softened"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Vertical-Carrot-Cake_EXPS_TOHAM22_266286_E11_11_2b.jpg","RecipeId":266286,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Vertical Carrot Cake Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"44876\"]","RecipeAttachmentFileName":"Vertical-Carrot-Cake_EXPS_TOHAM22_266286_E11_11_2b.jpg","ContributorId":null,"Firstname":"Mark","Lastname":"Neufang","ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 1-1\/2 hours + chilling Bake: 20 min. + cooling","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 servings.","DigitalTitle":"Vertical Carrot Cake","SubmittedTitle":"Vertical Carrot Cake","RecipeTypeId":1,"AverageRating":4,"WebPublishedDate":"1\/7\/2022 2:04:07 PM","ContestPlacementId":null,"FbImage":"FB_TOHAM22_266286_E11_11_8b.jpg","PreparationTimeInMinutes":90,"CookTimeInMinutes":20,"TotalTimeInMinutes":110,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Vertical Carrot Cake","OriginalSourceProject":"Vertical Carrot Cake","ContestPlacement":"","Trailer":" This vertical spin on a cherished classic is packed with spices and sure to impress. The brown butter cream cheese frosting truly takes the vertical cake over the top! \u2014Mark <\/span>Neufang, Milwaukee, Wisconsin<\/span><\/font> <\/span><\/p>","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Vertical Cake ","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. Line 2 greased 15x10x1-in. baking pans with parchment; grease paper. Set aside. Sift flour, ground ginger, cinnamon, nutmeg, salt and cloves together twice. Place pecans in a food processor; pulse until finely ground. Transfer to a bowl; toss with carrots, fresh ginger and zest.","SequenceNo":1},{"Direction":" In a large bowl, beat egg yolks until slightly thickened. Gradually add 2\/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture, then carrot mixture.","SequenceNo":2},{"Direction":" Place egg whites in another large bowl. With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pans, spreading evenly.","SequenceNo":3},{"Direction":" Bake until golden brown and tops spring back when lightly touched, 18-22 minutes. Cool 5 minutes. Invert cakes onto tea towels dusted with confectioners\u2019 sugar. Gently peel off paper; trim ends. Roll up cakes in towels jelly-roll style, starting with a short side. Cool completely on a wire rack.","SequenceNo":4},{"Direction":" For the frosting, place 1 cup butter in a small heavy saucepan; melt over medium heat. Heat until golden brown, 5-7 minutes, stirring constantly. Remove from heat. Cool until thick and creamy, but not hard, stirring occasionally.","SequenceNo":5},{"Direction":" Meanwhile, in a heatproof bowl of stand mixer, whisk egg whites, 1 cup sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160\u00b0, 8-10 minutes. Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90\u00b0, about 7 minutes. Using the paddle attachment, gradually beat in remaining 1\/2 cup butter, a few tablespoons at a time, on medium speed until smooth. Beat in vanilla and cooled browned butter until smooth; transfer to another bowl. Add cream cheese to mixer bowl; beat until smooth. Gradually add buttercream back to bowl; beat until combined.","SequenceNo":6},{"Direction":" Unroll cakes; cut each into two 15x5-in. strips. Spread 1 cup frosting on each strip to within 1\/2 in. of edges. Refrigerate until frosting is firm, at least 20 minutes.","SequenceNo":7},{"Direction":"To assemble cake, tightly roll up 1 strip jelly-roll style, starting with a short side, lifting slightly as you roll. Carefully align seam of roll with short side of another strip. Continue to roll, jelly-roll style, adding remaining strips; seal seam. Carefully stand rolled cake on its end on a serving platter. Spread remaining frosting over top and sides of cake. Refrigerate at least 2 hours or overnight. Let stand at room temperature 15 minutes before slicing.","SequenceNo":8}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Recipes","ID":324623}]},"ContributorTypeId":10,"NutritionalAnalyisParagraph":"1 piece: 445 calories, 34g fat (18g saturated fat), 167mg cholesterol, 193mg sodium, 30g carbohydrate (25g sugars, 1g fiber), 7g protein.","NoOfRatings":12,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Vertical-Carrot-Cake_EXPS_TOHAM22_266286_E11_11_2b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Vertical-Carrot-Cake_EXPS_TOHAM22_266286_E11_11_2b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_TOHAM22_266286_E11_11_8b.jpeg","https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_TOHAM22_266286_E11_11_2b.jpeg","https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_TOHAM22_266286_E11_11_1b_v2.jpeg","https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_TOHAM22_266286_E11_11_1b.jpeg"],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"Vertical Carrot Cake Tips<\/h2>
What can I do if the sponge cakes for my vertical cake have cracks? <\/h3>This vertical cake gets a layer of frosting, which may help to conceal some cracks that occur. The best way to avoid a sponge cake that cracks is to follow these guidelines for how to make a cake roll<\/a>. If you do need to troubleshoot mid-baking, check out how to fix common cake mistakes<\/a>.
Why are my sponge cakes so firm and tough to roll? <\/h3>Overmixing the batter before baking is a common culprit that results in tough cake. Here's more on how to fold ingredients<\/a> when baking. Baking has a lot of rules for the best results\u2014find more in our ultimate guide to how to bake a cake<\/a>. \r\n\r\n
Can you make a vertical carrot cake ahead of time? <\/h3>Once the vertical cake has been assembled and frosted, it can be stored in the refrigerator covered for up to 3 days. When storing leftover carrot cake that has been cut, press a piece of plastic wrap, parchment paper or waxed paper against the cut side to keep the cake from drying out. Here's more on the best way to store baked goods<\/a>. \r\n
\u2014Josh Rink<\/a>, Taste Recipes Food Stylist<\/i> <\/div>","Metadescription":"This vertical cake looks good on the outside, and even better when you cut into it to show off the vertical layers. Just make sure you don't overmix the batter.","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Vertical Carrot Cake Tips<\/h2>
What can I do if the sponge cakes for my vertical cake have cracks? <\/h3>This vertical cake gets a layer of frosting, which may help to conceal some cracks that occur. The best way to avoid a sponge cake that cracks is to follow these guidelines for how to make a cake roll<\/a>. If you do need to troubleshoot mid-baking, check out how to fix common cake mistakes<\/a>.
Why are my sponge cakes so firm and tough to roll? <\/h3>Overmixing the batter before baking is a common culprit that results in tough cake. Here's more on how to fold ingredients<\/a> when baking. Baking has a lot of rules for the best results\u2014find more in our ultimate guide to how to bake a cake<\/a>.
Can you make a vertical carrot cake ahead of time? <\/h3>Once the vertical cake has been assembled and frosted, it can be stored in the refrigerator covered for up to 3 days. When storing leftover carrot cake that has been cut, press a piece of plastic wrap, parchment paper or waxed paper against the cut side to keep the cake from drying out. Here's more on the best way to store baked goods<\/a>.
\u2014Josh Rink<\/a>, Taste Recipes Food Stylist<\/i> <\/div>"}],"CommentCount":0,"RatingCount":0,"RecipeCommentDetails":[]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Vertical Carrot Cake"}},"analytics":[],"yoast_head":"\n