Carrot Cake Roll is a delightful twist on the classic carrot cake. This elegant dessert features a moist, spiced carrot cake rolled around a rich and creamy cream cheese filling. It’s perfect for special occasions, holidays, or whenever you want to impress your guests with a beautiful and delicious treat.
INGREDIENTS
For the Carrot Cake:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2 cups finely grated carrots (about 2-3 medium carrots)
Powdered sugar (for dusting)
For the Cream Cheese Filling
1 cup powdered sugar, sifted
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
INSTRUCTIONS:
Prepare the Baking Sheet:
Preheat your oven to 350°F (175°C).
Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang on the sides. Grease the parchment paper to ensure the cake releases easily.
Make the Carrot Cake:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a large bowl, beat the eggs, granulated sugar, and brown sugar with an electric mixer on high speed until thick and lighter in color, about 2-3 minutes.
Beat in the vanilla extract.
Gently fold in the grated carrots.
Add the dry ingredients to the wet ingredients and fold gently until just combined.
Bake the Cake:
Spread the batter evenly into the prepared jelly roll pan.
Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
Roll the Cake:
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
As soon as the cake comes out of the oven, run a knife around the edges to loosen it from the pan, then carefully invert it onto the prepared towel.
Peel off the parchment paper.
Starting at the short end, roll the cake up in the towel, rolling the towel up with it. Allow it to cool completely, seam side down.
Make the Cream Cheese Filling:
In a medium bowl, beat the cream cheese, butter, and vanilla extract until smooth and creamy.
Gradually add the powdered sugar and beat until well combined and smooth.
Assemble the Cake Roll:
Once the cake is completely cool, carefully unroll it.
Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
Re-roll the cake without the towel, making sure it’s tightly rolled.
Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
Serve:
When ready to serve, unwrap the cake and transfer it to a serving platter.
Dust the top with powdered sugar for a decorative touch.
Slice and serve chilled.
CONCLUSION
Carrot Cake Roll is a beautiful and delicious dessert that combines the flavors of a traditional carrot cake with the elegance of a cake roll. The moist, spiced carrot cake pairs perfectly with the rich cream cheese filling, creating a dessert that’s both impressive and irresistibly tasty. This recipe is sure to be a hit at any gathering or special occasion. Enjoy every delightful bite of this Carrot Cake Roll!
