Carrot Cake Roll with Cream Cheese

There’s something undeniably comforting about a classic carrot cake, but have you ever tried it in a roll form? This Carrot Cake Roll with Cream Cheese combines the beloved flavors of moist carrot cake with a creamy, tangy cream cheese filling, all wrapped up in a delightful roll. It’s perfect for any occasion, whether as a sweet treat for a gathering or simply to indulge in with a cup of tea. This recipe not only delivers on flavor but also provides a beautiful presentation that will impress your family and guests alike.

INGREDIENTS:

Cake:

3 eggs

2/3 cup granulated sugar

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon baking powder

2 teaspoons cinnamon

3/4 cup all-purpose flour

2 cups shredded carrots

Powdered sugar for dusting (about 3/4 cup)

Cream Cheese Filling:

6 ounces cream cheese, room temperature

4 tablespoons butter, room temperature

2 cups powdered sugar

1 teaspoon vanilla extract

DIRECTIONS:

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 10×15″ jelly roll pan.

In a medium bowl, whisk together salt, baking powder, cinnamon, and flour. Set aside.

In a large bowl, beat eggs on high speed for 5 minutes until frothy and a dark yellow color. Gradually beat in granulated sugar, oil, and vanilla extract until well combined.

Stir in the dry ingredients into the wet ingredients until just blended. Fold in the shredded carrots.

Spread the batter evenly into the prepared pan. Bake for 9-11 minutes, or until the cake springs back when lightly …