Carrot Cake Roll with Cream Cheese

A Carrot Cake Roll with Cream Cheese filling is a delightful dessert that combines the flavors of classic carrot cake with the light and creamy texture of a rolled cake. Here’s a recipe to make a delicious carrot cake roll:

Ingredients:

For the Cake:

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups finely grated carrots (about 2-3 medium carrots)
• Powdered sugar (for dusting)

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:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C).
   • Grease and line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the short sides for easy removal.
2. Mix the Wet Ingredients:
   • In a large mixing bowl, beat the eggs and granulated sugar together until they are well combined and slightly thickened.
   • Stir in the pumpkin puree and vanilla extract until smooth.
3. Combine the Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Incorporate the Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Fold in the grated carrots until evenly distributed.
5. Bake the Cake:
   • Pour the cake batter into the prepared jelly roll pan and spread it out evenly.
   • Bake in the preheated oven for 12-15 minutes or until the cake is set and springs back when lightly touched.
6. Prepare the Roll:
   • While the cake is still warm, use the parchment paper overhangs to carefully lift the cake out of the pan.
   • Place the cake on a clean kitchen towel generously dusted with powdered sugar.
   • Starting at one of the short ends, carefully roll the cake and the towel together into a log shape.
   • Let the rolled cake cool completely in this wrapped form.
7. Make the Cream Cheese Filling:
   • In a mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
   • Add the powdered sugar and vanilla extract, and continue to beat until well combined.
8. Unroll and Fill:
   • Gently unroll the cooled cake.
   • Spread the cream cheese filling evenly over the unrolled cake.
9. Re-Roll:
   • Carefully re-roll the cake, this time without the towel.
   • Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes to set.
10. Serve:
    • When ready to serve, unwrap the carrot cake roll and slice it into rounds. Serve chilled and enjoy!

This Carrot Cake Roll with Cream Cheese filling is a delightful treat that’s perfect for special occasions or as a sweet ending to any meal.