Carrot Cake Roll with Cream Cheese Frosting Filling

Carrot Cake Roll with Cream Cheese Frosting Filling

by

Indulge in this delightful Carrot Cake Roll filled with a luscious cream cheese frosting. This dessert combines the warm spices of a traditional carrot cake with a light and airy roll, making it a show-stopping centerpiece for any occasion. The cream cheese filling adds a creamy tang that perfectly complements the moist and flavorful cake.

Ingredients

For the Carrot Cake Roll:

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup finely grated carrots (about 2 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (as needed for consistency)

For Dusting:

  • Powdered sugar (for dusting the towel and cake)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the paper.
  2. Prepare the Cake Batter:
    In a large mixing bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract until well combined and slightly thickened. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots and nuts (if using).
  3. Bake the Cake Roll:
    Spread the batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched and is lightly golden.
  4. Roll the Cake:
    While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper and roll the cake up in the towel, starting from the short end. Allow it to cool completely in the towel.
  5. Make the Cream Cheese Frosting:
    In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
  6. Fill the Cake Roll:
    Once the cake has cooled, unroll it gently and spread the cream cheese frosting evenly over the surface. Roll the cake back up (without the towel this time), starting from the short end. Place it seam-side down on a serving platter.
  7. Chill and Serve:
    Refrigerate the cake roll for at least 30 minutes to help it set. Before serving, dust the top with powdered sugar and slice into rounds. Enjoy your delicious Carrot Cake Roll with Cream Cheese Frosting!

Leave a Comment