Indulge in the delightful flavors of spring with this Carrot Cake Roll recipe! Combining the warmth of traditional carrot cake spices with a creamy cream cheese filling, this dessert is a perfect treat for Easter or any special occasion. Follow these simple steps to create a beautiful, delicious cake roll that impresses your family and friends.
Cooking time:
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 12 slices
Ingredients:
For the Cake:
- 3 eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 3/4 cup all-purpose flour
- 2 cups shredded carrots (about 2 medium carrots)
- Powdered sugar (for rolling)
For the Filling:
- 6 ounces cream cheese (room temperature)
- 4 tablespoons butter (room temperature)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Line a jelly roll pan (10×15 inches) with foil and coat it with cooking spray.
- In a mixing bowl, beat eggs quickly for 5 minutes until frothy and yellow. Add sugar and vanilla extract and continue beating until combined.
- whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour in a separate bowl. Stir this mixture into the wet ingredients until well blended. Fold in the shredded carrots.
- Spread the batter evenly in the prepared pan. Bake for 9-11 minutes until the cake is set and lightly browned. Remove from the oven.
- While baking the cake, lay a clean kitchen towel on a flat surface and sprinkle it generously with powdered sugar.
- Immediately invert the hot cake onto the sugared towel. Carefully peel off the foil. Starting at the short end, roll the cake tightly with the towel. Let it cool completely while rolling for about 1 hour.
- Meanwhile, prepare the filling by beating cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and beat until creamy.
- Once the cake is cooled, carefully unroll it from the towel. Spread the cream cheese filling evenly over the cake, leaving a border around the edges.
- Roll the cake back up tightly without the towel, peeling it away as you roll. Wrap the rolled cake in plastic wrap and chill for 30 minutes to 1 hour to firm up the filling.
- Before serving, dust the cake roll with powdered sugar. Slice and enjoy!
Note: You can freeze the cake roll for up to one month. Sprinkle with powdered sugar before serving.
Frequently Asked Questions (FAQ)
1. Can I use pre-shredded carrots instead of shredding them myself?
While pre-shredded carrots are convenient, it’s best to use freshly shredded carrots for this recipe. They have a better texture and flavor.
2. Can I make the cake roll ahead of time?
Yes, you can. You can freeze it for up to one month. Just be sure to sprinkle it with powdered sugar before serving.
3. What if my cake cracks when I roll it?
If your cake cracks during rolling, don’t worry! Paste the cracks together with frosting and then frost the entire outside of the roll for a smooth finish.
4. Can I add nuts or raisins to the filling?
Absolutely! If you enjoy nuts in your carrot cake, add 1/2 to 1 cup of toasted walnuts or pecans to the cream cheese filling before rolling. You can also add raisins if desired.
5. How do I ensure my cake is spongey and not too dense?
Beat the eggs for a full 5 minutes until frothy and dark yellow. This step is crucial for achieving a light and spongey texture.
6. Can I use a different-sized pan if I don’t have a jelly roll pan?
It’s best to use a jelly roll pan (10×15 inches) for this recipe to achieve the correct thickness for rolling. Using a different-sized pan may result in a cake that is too thick or thin for rolling.
This Carrot Cake Roll is a delightful spring dessert that combines the flavors of traditional carrot cake with a creamy cream cheese filling. Enjoy!
