Carrot Cake Roll with Cream Cheese Filling Recipe
Introduction
The Carrot Cake Roll is a delightful twist on traditional carrot cake, featuring a soft, spiced cake rolled around a creamy, tangy filling. It’s perfect for celebrations or a sweet everyday treat.
Ingredients
- 2 cups grated carrots
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup granulated sugar
- 1 cup cream cheese filling
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Prepare a jelly roll pan by lining it with parchment paper and lightly greasing it.
- Step 2: In a mixing bowl, whisk the eggs and sugar until thick and pale. Gently fold in the flour and grated carrots until well combined.
- Step 3: Pour the batter evenly into the prepared pan and bake for 15-20 minutes, or until the cake springs back when touched.
- Step 4: While the cake is still warm, carefully invert it onto a clean kitchen towel sprinkled with sugar. Peel off the parchment paper, then roll the cake up with the towel inside. Let it cool completely.
- Step 5: Unroll the cooled cake and spread the cream cheese filling evenly over the surface.
- Step 6: Roll the cake back up without the towel, wrap it in plastic wrap, and refrigerate for at least 2 hours before slicing.
Tips & Variations
- For extra flavor, add a teaspoon of cinnamon or nutmeg to the cake batter.
- Use finely chopped walnuts or pecans in the filling for a crunchy texture.
- If you don’t have cream cheese filling on hand, mix softened cream cheese with powdered sugar and a splash of vanilla extract.
Storage
Store the carrot cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze the wrapped roll for up to 1 month and thaw overnight in the refrigerator before serving. Reheat slices slightly at room temperature for a softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cake roll ahead of time?
Yes, you can prepare the cake and fill it a day in advance. Keep it refrigerated and it will stay fresh and flavorful.
What can I use if I don’t have a jelly roll pan?
A rimmed baking sheet or a shallow baking dish of similar size can work well. Just be sure to line and grease it properly for easy removal.
PrintCarrot Cake Roll with Cream Cheese Filling Recipe
This classic Carrot Cake Roll features a moist and spiced carrot cake layer rolled around a luscious cream cheese filling. Perfectly baked and chilled to set, it makes for an elegant dessert that’s bursting with warm flavors and creamy sweetness in every slice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Carrot Cake:
- 1 cup all-purpose flour
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In a separate large bowl, beat the eggs and granulated sugar until light and fluffy. Gently fold the dry ingredients into the wet ingredients until just combined, then fold in the grated carrots.
- Bake the Cake: Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it. Pour the batter into the pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
- Roll the Cake: Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. While still warm, roll the cake and towel together starting from one of the short ends, and let it cool completely in this rolled shape.
- Make the Cream Cheese Filling: In a bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, and beat until the filling is light and fluffy.
- Assemble the Cake Roll: Unroll the cooled cake gently and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel, wrapping it tightly with plastic wrap.
- Chill Before Serving: Refrigerate the cake roll for at least 2 hours or until firm. Slice and serve chilled for the best texture and flavor.
Notes
- Grate the carrots finely to ensure an even texture in the cake.
- Rolling the cake while warm prevents cracking and makes rolling easier.
- Dusting the towel with powdered sugar stops the cake from sticking when rolling.
- Chilling the cake roll helps keep its shape and allows flavors to meld.
- You can add chopped walnuts or raisins to the batter for extra texture.
Keywords: Carrot Cake Roll, Cream Cheese Filling, Easy Carrot Cake, Rolled Cake, Dessert Roll
