Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on classic carrot cake, featuring a moist, spiced cake rolled around a creamy and tangy cream cheese frosting. Perfect for special occasions or an indulgent dessert, this cake roll combines warm spices, grated carrots, and a luscious filling all wrapped into an elegant spiral.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup vegetable oil
- 1 1/2 cups finely grated carrots
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
Additional
- Extra powdered sugar for rolling and topping
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and salt until evenly combined.
- Beat wet ingredients: In a large bowl, beat the eggs with granulated sugar and brown sugar until thick and creamy, about 2 to 3 minutes. Stir in the vanilla extract and vegetable oil.
- Add carrots and combine: Fold the finely grated carrots into the wet ingredients mixture. Gently add the dry ingredients to the wet and mix just until everything is combined without overmixing.
- Bake the cake: Spread the batter evenly into the prepared jelly roll pan and bake for 12 to 14 minutes, or until the cake springs back lightly when touched.
- Roll the cake: Immediately turn the cake out onto a clean kitchen towel that has been generously dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll up the cake and towel together. Let the rolled cake cool completely in this shape.
- Make the frosting: While the cake cools, beat the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar together until the frosting is light and fluffy.
- Assemble the roll: Once the cake has cooled, gently unroll it and spread the cream cheese frosting evenly over the surface. Carefully reroll the cake without the towel.
- Chill the cake roll: Wrap the rolled cake tightly in plastic wrap and chill in the refrigerator for at least 1 hour to set the frosting and help the roll hold its shape.
- Serve: Before serving, dust the top with extra powdered sugar or decorate as desired. Slice the dessert and enjoy the moist carrot cake with creamy frosting rolled inside.
Notes
- To ensure the cake rolls smoothly without cracking, roll it while still warm.
- Make sure the cream cheese and butter are softened for easy mixing and a smooth frosting.
- Finely grate the carrots for better texture in the cake.
- Store leftover cake roll wrapped tightly in the refrigerator for up to 3 days.
- You can add chopped nuts or raisins to the batter for added texture if desired.
