The classic flavors of carrot cake take on a new form with this Carrot Cake Roll filled with luscious cream cheese frosting. This elegant dessert combines the warm spices and moist texture of traditional carrot cake with the fun and presentation of a cake roll. The creamy, tangy filling complements the sweet and spiced cake perfectly, making each slice a delightful experience. Ideal for holiday gatherings, special occasions, or just because, this Carrot Cake Roll is sure to impress your guests and satisfy your sweet tooth!
### Carrot Cake Roll with Cream Cheese Frosting Filling Recipe
**Ingredients:**
#### For the Carrot Cake:
– ¾ cup all-purpose flour
– 1 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
– ¼ cup light brown sugar, packed
– 1 teaspoon vanilla extract
– 1 cup finely grated carrots
– 1 tablespoon powdered sugar (for dusting the towel)
#### For the Cream Cheese Frosting Filling:
– 8 oz cream cheese, softened
– 4 tablespoons unsalted butter, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
**Instructions:**
1. **Prepare the Carrot Cake:**
– Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang on the sides for easy removal. Grease the parchment paper lightly.
– In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
– In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract together until light and fluffy.
– Gradually add the dry ingredients to the egg mixture, mixing just until combined.
– Fold in the grated carrots until evenly distributed.
– Pour the batter into the prepared pan, spreading it evenly with a spatula.
– Bake for 10-12 minutes, or until the cake is set and springs back when lightly touched.
2. **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, carefully invert it onto the prepared towel. Gently peel off the parchment paper.
– Starting from a short end, roll the cake up with the towel inside. This helps to shape the cake roll and prevent cracking. Let the rolled cake cool completely on a wire rack.
3. **Prepare the Cream Cheese Frosting Filling:**
– In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
– Gradually add the powdered sugar, one cup at a time, beating until fully combined and smooth.
– Add the vanilla extract and beat until combined.
4. **Fill and Assemble the Cake Roll:**
– Once the cake has cooled completely, carefully unroll it. Spread the cream cheese frosting evenly over the entire surface of the cake, leaving a small border around the edges.
– Gently re-roll the cake (without the towel), using the towel to help guide the cake roll into shape.
– Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
5. **Serve:**
– When ready to serve, remove the cake roll from the refrigerator and place it on a serving platter.
– Dust the top with powdered sugar for a decorative touch, if desired.
– Slice and serve chilled or at room temperature.
### Conclusion
This Carrot Cake Roll with Cream Cheese Frosting Filling is a show-stopping dessert that offers a unique twist on the beloved classic. The tender, spiced cake combined with the creamy, tangy frosting creates a perfect balance of flavors. Whether you’re celebrating a special occasion or simply treating yourself, this cake roll is sure to be a hit with everyone who tries it!
Carrot Cake Roll with Cream Cheese Frosting Filling
The classic flavors of carrot cake take on a new form with this Carrot Cake Roll filled with luscious cream cheese frosting.
Ingredients
- For the Carrot Cake:
- - ¾ cup all-purpose flour
- - 1 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
- - ¼ cup light brown sugar packed
- - 1 teaspoon vanilla extract
- - 1 cup finely grated carrots
- - 1 tablespoon powdered sugar for dusting the towel
- #### For the Cream Cheese Frosting Filling:
- - 8 oz cream cheese softened
- - 4 tablespoons unsalted butter softened
- - 1 cup powdered sugar
- - 1 teaspoon vanilla extract
Instructions
- Prepare the Carrot Cake:**
- - Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang on the sides for easy removal. Grease the parchment paper lightly.
- - In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- - In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract together until light and fluffy.
- - Gradually add the dry ingredients to the egg mixture, mixing just until combined.
- - Fold in the grated carrots until evenly distributed.
- - Pour the batter into the prepared pan, spreading it evenly with a spatula.
- - Bake for 10-12 minutes, or until the cake is set and springs back when lightly touched.
- **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, carefully invert it onto the prepared towel. Gently peel off the parchment paper.
- - Starting from a short end, roll the cake up with the towel inside. This helps to shape the cake roll and prevent cracking. Let the rolled cake cool completely on a wire rack.
- **Prepare the Cream Cheese Frosting Filling:**
- - In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- - Gradually add the powdered sugar, one cup at a time, beating until fully combined and smooth.
- - Add the vanilla extract and beat until combined.
- **Fill and Assemble the Cake Roll:**
- - Once the cake has cooled completely, carefully unroll it. Spread the cream cheese frosting evenly over the entire surface of the cake, leaving a small border around the edges.
- - Gently re-roll the cake (without the towel), using the towel to help guide the cake roll into shape.
- - Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
- **Serve:**
- - When ready to serve, remove the cake roll from the refrigerator and place it on a serving platter.
- - Dust the top with powdered sugar for a decorative touch, if desired.
- - Slice and serve chilled or at room temperature.
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