Roll into a world of sweetness with our Carrot Cake Roll—a delightful twist on a classic favorite. This tender, spiced carrot cake is rolled around a luscious cream cheese frosting filling, creating a visual and flavorful masterpiece that’s perfect for any occasion.
Ingredients You’ll Need:
For the Carrot Cake Roll:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pureed cooked carrots
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
For the Cream Cheese Frosting Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Preparation Steps:
For the Carrot Cake Roll:
- Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until thick and pale. Add pureed carrots and vanilla extract, mixing well.
- In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared jelly roll pan, spreading it evenly.
- Bake for 12-15 minutes or until the cake springs back when lightly touched.
- While the cake is still warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and peel off the parchment paper.
- Roll the cake, along with the towel, starting from the short side. Allow it to cool completely.
For the Cream Cheese Frosting Filling:
- In a bowl, beat cream cheese, powdered sugar, softened butter, and vanilla extract until smooth.
- Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
- Gently re-roll the cake without the towel. Place it seam-side down on a serving platter.
- Refrigerate for at least 1 hour before slicing.
- Dust with additional powdered sugar before serving if desired.
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