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Carrot Cake Roll With Cream Cheese Filling

Carrot Cake Roll With Cream Cheese Filling

Carrot Cake Roll With Cream Cheese Filling

I am in love with carrot cake, but rarely make it at home because who wants to deal with frosting a whole carrot cake? It can be quite intimidating. This carrot cake roll with cream cheese filling is a fun way to mix up a classic carrot cake. The cream cheese filling is velvety smooth and gets spread between two sheets of cinnamon-spiced carrot cake. The process might seem a bit long and complicated, but it’s not too bad.

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Ingredients:

For The Carrot Cake:

  • 2 cups shredded carrots
  • 3 large eggs
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 2 Tbsp vegetable oil
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg
  • 2 tsp cinnamon
  • 3/4 cup cake flour
  • powdered sugar for rolling

For the Cream Cheese Filling:

  • 6 oz cream cheese at room temperature
  • 4 tbsp unsalted butter at room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions:

Cake Roll :

  1. Preheat the oven to 350 degrees Fahrenheit. Spray a 10×15-inch jelly roll pan generously with cooking spray and line with parchment paper. Using cooking spray, lightly flour the paper. Put anything to the side.
  2. 3 minutes on high with an electric mixer add the sugar and continue to beat on high for 3-4 minutes, or until pale and foamy. Mix in the vanilla essence and the oil until everything is well combined.
  3. Combine flour, salt, baking powder, ginger, nutmeg, and cinnamon in a separate basin. Do not overmix. Stir all wet and dry ingredients until completely combined and homogeneous.. Toss in the carrots.
  4. Spread the ingredients in the prepared pan using a spatula. Bake for 15-16 minutes, or until soft but done.
  5. Sprinkle a substantial amount of powdered sugar on a clean kitchen towel while the carrot cake is baking.
  6. Take the cake out of the oven and quickly turn it over a kitchen towel dusted with powdered sugar once it’s completed baking.
  7. Roll the cake with the towel beginning at the short end. Allow a few hours for it to cool completely.

Frosting :

  1. Make the frosting while the cake is cooling.
  2. Butter and cheese should be combined in the bowl of a stand mixer fitted with the paddle attachment until smooth. Blend in the vanilla extract and powdered sugar until smooth.

To Assemble :

  1. Carefully wait until the cake is entirely cool. Roll tightly after spreading cream cheese icing evenly. Chill the cake roll for 1 hour to firm it up a bit.
  2. Sprinkle powdered sugar on top. Cut and savor!

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