Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on traditional carrot cake, featuring a light and fluffy cake rolled around a luscious cream cheese frosting. Perfect for special occasions or a sweet treat any day!
Ingredients
Scale
Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 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
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
Instructions
- Preheat your oven: Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- Prepare the batter: In a large bowl, beat the eggs and both sugars until thick and creamy. Add the vanilla extract and mix until combined. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the grated carrots and walnuts, if using.
- Bake the cake: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched. While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar.
- Roll the cake: As soon as the cake comes out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper and roll the cake up in the towel, starting from a short end. Let it cool completely, about 1 hour.
- Make the cream cheese frosting: In a large bowl, beat the cream cheese, powdered sugar, vanilla extract, and butter until smooth and creamy.
- Fill and roll the cake: Once the cake is completely cool, unroll it gently and spread the cream cheese frosting evenly over the cake. Re-roll the cake without the towel and place it seam-side down on a serving platter. Refrigerate for at least 30 minutes before slicing.
Notes
- For best results, make sure the cream cheese and butter are softened to room temperature before making the frosting.
- If you prefer a stronger spice flavor, you can increase the amounts of cinnamon, ginger, and nutmeg in the cake batter.
- Feel free to customize the filling by adding chopped nuts, raisins, or coconut to the cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: carrot cake roll, cream cheese frosting, dessert recipe, baking, carrot cake recipe