Introduction:
Indulge in the perfect blend of spiced sweetness and creamy decadence with this Carrot Cake Roll with Cream Cheese Filling! This stunning dessert combines the warm, comforting flavors of classic carrot cake with a silky cream cheese filling, all rolled into a beautiful spiral that’s as impressive as it is delicious. Whether you’re celebrating a special occasion, hosting a holiday brunch, or simply treating yourself, this cake roll is sure to wow your taste buds and your guests. Plus, it’s easier to make than it looks – let’s roll into baking bliss!
Ingredients:
For the Carrot Cake:
3 large eggs
2/3 cup sugar
2 Tbsp vegetable oil
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
1 tsp ground ginger
1/4 tsp nutmeg (optional)
2 tsp cinnamon
3/4 cup cake flour
2 cups shredded carrots (drained if too wet)
Powdered sugar (for rolling)
For the Cream Cheese Filling:
6 oz cream cheese, at room temperature
4 Tbsp unsalted butter, at room temperature
2 cups powdered sugar
1 tsp vanilla extract
Directions:
Prepare the Pan: Preheat your oven to 350°F. Generously spray a 10×15-inch jelly roll pan with cooking spray, line it with parchment paper, and spray the paper with cooking spray. Lightly flour the pan and set aside.
Make the Carrot Cake Batter:
Beat the eggs on high speed for 3 minutes. Add the sugar and continue to beat on high for 3–4 minutes until pale and frothy. Mix in the vanilla extract and vegetable oil.
In a separate bowl, whisk together the flour, salt, baking powder, ginger, nutmeg, and cinnamon. Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix. Gently fold in the shredded carrots.
Bake the Cake:
Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 15–16 minutes, until the cake is set but still soft.
Roll the Cake:
While the cake is baking, prepare a clean kitchen towel by sprinkling it generously with powdered sugar.
When the cake is done, remove it from the oven and quickly invert it onto the prepared towel. Peel off the parchment paper. Starting at the short end, roll the cake with the towel and let it cool completely for a few hours.
Prepare the Frosting:
In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until smooth. Add the vanilla extract, then the powdered sugar, and beat until creamy and smooth.
Assemble the Cake Roll:
Once the cake is completely cool, carefully unroll it. Spread the cream cheese frosting evenly over the surface. Roll the cake tightly without the towel. Chill the rolled cake in the refrigerator for at least 1 hour to firm it up.
Serve:
Dust the top with powdered sugar, slice, and enjoy!
Nutrition Information (Per Serving):
Calories: 279 kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 174mg | Potassium: 152mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3930IU | Vitamin C: 1.2mg | Calcium: 52mg | Iron: 0.5mg
Perfect for any occasion, this carrot cake roll is as elegant as it is delicious!
Conclusion:
There you have it – a show-stopping Carrot Cake Roll with Cream Cheese Filling that’s as delightful to make as it is to devour! With its moist, spiced cake and luscious cream cheese swirl, this dessert is the ultimate crowd-pleaser. Perfect for Easter, spring gatherings, or anytime you’re craving a little sweetness, this roll is guaranteed to become a favorite in your recipe collection. Slice, serve, and watch it disappear – happy baking!