A delightful twist on the classic carrot cake, this carrot cake roll is filled with a rich cream cheese filling and rolled to perfection. It’s a stunning dessert that’s perfect for any occasion.
Ingredients
For the Carrot Cake:
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (about 2-3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For the Garnish:
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease the paper.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs, granulated sugar, and brown sugar until thick and lighter in color, about 3-5 minutes. Add in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and nuts (if using).
- Bake the Cake:
- Spread the batter evenly into the prepared jelly roll pan.
- Bake for 10-12 minutes, or until the top of the cake springs back when touched.
- Roll the Cake:
- While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
- As soon as the cake comes out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper.
- Starting at the short end, roll the cake and towel together into a log. Let it cool completely while rolled up.
- Prepare the Cream Cheese Filling:
- In a medium bowl, beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Fill and Roll the Cake:
- Once the cake has cooled completely, 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 this time) into a log. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
- Serve:
- When ready to serve, dust the top of the cake roll with powdered sugar. Slice and enjoy!
This carrot cake roll is a delicious and visually appealing dessert that’s sure to impress your family and friends. Enjoy!
