Carrot Cake Roll
A delightful twist on classic carrot cake, this Carrot Cake Roll features a moist sponge cake rolled with a luscious cream cheese filling, perfect for any gathering.
Ingredients
For the Cake
- 3 large eggs, room temperature Fluffy, binding the cake together
- 1 cup granulated sugar Adding sweetness and a beautiful golden hue
- 1 teaspoon vanilla extract Infusing the cake with its aromatic essence
- 1 cup all-purpose flour Ensures that the cake is tender and soft
- 1 teaspoon baking powder Provides necessary lift for a light cake
- 1/2 teaspoon baking soda Works alongside the baking powder for added fluffiness
- 1 teaspoon ground cinnamon Filling the air with warm, inviting aroma
- 1/2 teaspoon ground nutmeg Enhances the spice profile with its rich, earthy flavor
- 1/4 teaspoon salt Balancing sweetness and enhancing overall taste
- 1 1/2 cups grated carrots (about 2 medium) Contributing moisture, color, and a hint of sweetness
For the Filling
- 8 oz cream cheese, softened For creamy perfection in the filling
- 1/4 cup unsalted butter, softened Complements the cream cheese wonderfully
- 1 1/2 cups powdered sugar Sweetening the filling to your desired taste
- Powdered sugar (for rolling and dusting) Provides a beautiful finish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
- In a large bowl, beat the eggs and granulated sugar together until light and fluffy, about 2-3 minutes. Add in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually mix these dry ingredients into the wet ingredients just until combined.
- Fold in the grated carrots gently, preserving the thickness of the batter. Pour the batter into the prepared pan and spread it evenly.
- Bake for 12-15 minutes until a toothpick inserted in the center comes out clean.
- Dust a clean kitchen towel liberally with powdered sugar. Invert the baked cake onto the towel and remove the parchment paper. Roll the cake in the towel tightly and let it cool for 30 minutes.
Filling
- Beat the softened cream cheese and butter until smooth. Add in the vanilla and powdered sugar, and continue to beat until fluffy.
- Carefully unroll the cooled cake, spread the cream cheese filling evenly across, and then roll it back up without the towel.
Chilling
- Place the roll seam-side down on a platter and refrigerate for at least 1 hour before serving. Dust with powdered sugar before serving.
Notes
Ensure to use room temperature ingredients for better blending. Do not overmix the batter and use a sugar dusted towel when rolling the cake.