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Carrot Cake Roll

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This Carrot Cake Roll with Cream Cheese Frosting Filling is a delicious twist on traditional carrot cake, featuring a moist, spiced cake rolled with a smooth cream cheese filling. Perfect for special occasions or any time you want a treat, this cake offers the classic flavors of carrot cake in a beautiful, easy-to-serve roll. Its creamy filling and soft texture make it an irresistible dessert for everyone!

Ingredients

For the Cake:

  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 large eggs
  • ½ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots
  • ½ cup chopped walnuts (optional)

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven:

    • Preheat the oven to 350°F (175°C).
    • Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang.

  2. Prepare the Dry Ingredients:

    • In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

  3. Make the Cake Batter:

    • In a large bowl, beat the eggs, granulated sugar, and light brown sugar until thick and creamy, about 3-4 minutes.
    • Add vanilla extract and mix until combined.
    • Gradually add the flour mixture to the egg mixture, beating until just combined.
    • Fold in the grated carrots and walnuts (if using).

  4. Bake the Cake:

    • Pour the batter into the prepared pan and spread evenly.
    • Bake for 10-12 minutes, or until the cake springs back when lightly touched.

  5. Prepare the Towel:

    • While the cake is baking, dust a clean kitchen towel with powdered sugar.
    • Once the cake is done, immediately turn it out onto the prepared towel and carefully peel off the parchment paper.

  6. Roll the Cake:

    • Starting from a short end, roll the cake up in the towel. Let it cool completely on a wire rack.

  7. Make the Cream Cheese Filling:

    • In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.

  8. Assemble the Roll:

    • Once the cake is completely cooled, carefully unroll it.
    • Spread the cream cheese filling evenly over the cake.

  9. Re-roll the Cake:

    • Roll the cake back up without the towel and wrap it in plastic wrap.
    • Refrigerate for at least 1 hour before slicing and serving.

Notes

  • Nut-Free Option: Skip the walnuts if you prefer a nut-free version of the cake.
  • Add-ins: Consider adding raisins or shredded coconut to the batter for extra texture.
  • Gluten-Free Option: Use gluten-free all-purpose flour to make this recipe gluten-free.

Find it online: https://avarecipe.com/carrot-cake-roll/