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:
- 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.
- 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.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 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.
- 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.
- 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.
- 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.
- Unroll and Fill:
- Gently unroll the cooled cake.
- Spread the cream cheese filling evenly over the unrolled cake.
- 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.
- 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.