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 touched.

Prepare the Towel and Roll:

While the cake is baking, lay out a clean kitchen towel on a flat surface and generously sprinkle with powdered sugar.

Immediately after removing the cake from the oven, invert it onto the prepared towel. Gently peel off the foil.

Starting at the short end, carefully roll the cake up with the towel. Let the rolled cake cool completely on a wire rack, seam side down.

Make the Cream Cheese Frosting:

In a mixing bowl, beat together the cream cheese and butter until smooth and creamy.

Gradually beat in the powdered sugar and vanilla extract until well combined and fluffy.

Assemble the Cake Roll:

Once the cake is completely cooled, carefully unroll it from the towel.

Evenly spread the cream cheese frosting over the cake, leaving a small border around the edges.

Carefully re-roll the cake tightly without the towel. Place it seam side down on a serving platter.

Chill the cake roll in the refrigerator for at least 1 hour to firm up.

Serve:

Before serving, dust the top of the cake roll with powdered sugar for a finishing touch.

Slice the cake roll into rounds using a sharp knife, wiping the knife clean between slices for neat edges.

Serve chilled and enjoy the delicious combination of moist carrot cake and creamy cream cheese filling!

Tips and Variations

Nuts: For added texture and flavor, sprinkle chopped nuts like walnuts or pecans over the cream cheese filling before rolling.

Spice: Enhance the spice profile by adding a pinch of nutmeg or ginger to the cake batter.

Glaze: Drizzle a simple powdered sugar glaze over the cake roll for an extra touch of sweetness.

Storage: Store any leftover cake roll covered in the refrigerator for up to 3 days.

Conclusion

This Carrot Cake Roll with Cream Cheese is not just a dessert but a delightful experience of flavors and textures. Whether you’re celebrating a special occasion or simply craving something sweet, this recipe delivers with its moist carrot cake and creamy filling. Try it out and savor every bite of this elegant and delicious treat!