Carrot Cake Roll with Cream Cheese Frosting Filling

Introduction

Hello, dear readers! 🌟 Today, I’m thrilled to share a recipe that holds a special place in my heart. Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on the classic carrot cake, combining the rich flavors of a spiced carrot cake with the smooth, tangy taste of cream cheese frosting. This cake roll is not only delicious but also visually stunning, perfect for impressing guests or simply treating yourself. Let’s dive into this scrumptious creation together!

Ingredients

For the Carrot 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)

For the Cream Cheese Frosting Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened

this Recipe

How to Make Instructions

1. Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. Prepare the batter: In a large bowl, beat the eggs and both sugars until thick and creamy, about 2 minutes. 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.
4. 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.
5. 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.
6. Make the cream cheese frosting: In a large bowl, beat the cream cheese, powdered sugar, vanilla extract, and butter until smooth and creamy.
7. 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.

Helpful Tips

• Grate the carrots finely: This ensures they blend seamlessly into the cake batter, creating a smoother texture.
• Cool the cake completely: Patience is key! If you unroll and fill the cake while it’s still warm, the frosting will melt and create a mess.
• Use parchment paper: This prevents the cake from sticking to the pan and makes for an easier roll.

Substitutions/Variations

• Nut-Free: Skip the walnuts if you’re catering to nut allergies or simply prefer a nut-free cake.
• Spice it up: Add a pinch of cloves or allspice for an extra layer of warmth.
• Lighter Frosting: Swap half of the cream cheese for Greek yogurt for a tangier, lighter filling.

Frequently Asked Questions

Can I make this cake roll ahead of time?

Absolutely! You can make the cake roll a day in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. Before serving, dust it with powdered sugar for a fresh look.

What if I don’t have a jelly roll pan?

You can use a regular baking sheet, but make sure it has sides to contain the batter. The cake might be a bit thinner, so adjust baking time accordingly.

How do I prevent my cake from cracking?

Rolling the cake in a towel while it’s still warm helps prevent cracks. Also, make sure not to overbake the cake, as a dry cake is more likely to crack.

Storage Instructions

• Refrigerate: Store the carrot cake roll in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap or place it in an airtight container.
• Freeze: For longer storage, you can freeze the cake roll. Wrap it in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

More Relevant Recipes

• No-Bake Blueberry Cheesecake: A refreshing and easy-to-make dessert perfect for summer.
• Dark Chocolate Raspberry Pie Bars: A delightful treat combining rich dark chocolate and tart raspberries.
• Honey Bun Brownies: A delicious twist on traditional brownies with a honey bun flavor.

FAQs

Can I use pre-shredded carrots?

Pre-shredded carrots are often too thick and dry for this recipe. Freshly grated carrots provide the best texture and moisture.

What if my cream cheese frosting is too runny?

If your frosting is too runny, try chilling it in the refrigerator for about 30 minutes. If it’s still too soft, you can add a bit more powdered sugar to thicken it.

Can I add raisins to the cake batter?

Yes, you can add 1/2 cup of raisins for an extra burst of sweetness and texture. Just fold them in with the carrots and walnuts.

This Carrot Cake Roll with Cream Cheese Frosting Filling is a showstopper dessert that’s sure to become a favorite in your home. Whether you’re making it for a special occasion or just because, it’s a treat that never fails to impress. Happy baking, and enjoy every delicious bite!

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