Carrot Cake Roll with Cream Cheese Frosting Filling
To make the Carrot Cake Roll with Cream Cheese Frosting Filling, gather the following ingredients:
– **For the Cake:**
– 3 large eggs
– 2 cups finely grated carrots
– ¾ cup all-purpose flour
– ½ teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– ¼ teaspoon salt
– ½ cup granulated sugar
– ⅓ cup packed light brown sugar
– 2 teaspoons vanilla extract
– ½ cup chopped walnuts (optional)
– **For the Cream Cheese Filling:**
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
Directions
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Step 1: Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, ensuring to leave some overhang.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Step 3: In a large bowl, beat the eggs and both sugars until thick and creamy, approximately 3-4 minutes.
Step 4: Incorporate the vanilla extract and mix until well combined.
Step 5: Gradually add the flour mixture to the egg mixture, beating until just combined.
Step 6: Fold in the grated carrots and walnuts, if using.
Step 7: Pour the mixture into the prepared pan and spread it evenly.
Step 8: Bake for 10-12 minutes or until the cake springs back when touched lightly.
Step 9: While the cake bakes, dust a clean kitchen towel generously with powdered sugar.
Step 10: Once baked, immediately invert the cake onto the powdered sugar towel and carefully peel off the parchment paper.
Step 11: Starting from one short end, roll the cake up in the towel. Let it cool completely on a wire rack.
Step 12: In a medium bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
Step 13: Once the cake has cooled, unroll it gently and spread the cream cheese filling evenly over the cake.
Step 14: Roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
FAQs
**Q1: Can I make the carrot cake roll ahead of time?**
A1: Yes! You can prepare the cake roll a day in advance. Just remember to keep it refrigerated until you’re ready to serve.
**Q2: What’s the best way to store leftover carrot cake roll?**
A2: The carrot cake roll can be stored in an airtight container in the refrigerator for up to 3 days.
**Q3: Can I freeze the carrot cake roll?**
A3: Yes, you can freeze the unfilled cake roll. Wrap it tightly in plastic wrap and aluminum foil. When ready to enjoy, thaw in the refrigerator overnight before filling.
**Q4: Can I substitute the cream cheese in the filling?**
A4: You may substitute with a vegan cream cheese or whipped cream for a lighter filling, but this may alter the taste.
**Q5: How can I make this recipe gluten-free?**
A5: Substitute all-purpose flour with a 1:1 gluten-free baking mix. Ensure all ingredients used are gluten-free.
Conclusion
The Carrot Cake Roll with Cream Cheese Frosting Filling is not just delicious but also a fun twist on traditional carrot cake. It combines the moist, spiced cake with a rich and creamy filling, making it a perfect dessert choice for various occasions. Whether you’re celebrating a holiday or just looking to satisfy your sweet tooth, this delightful roll will certainly impress your family and friends. Enjoy baking!
