Carrot Cake Roll with Cream Cheese Frosting Filling

🥕 Carrot Cake Roll with Cream Cheese Frosting Filling

📜 Description:

This Carrot Cake Roll is a fun and elegant twist on classic carrot cake. A light, moist spiced carrot cake is baked in a thin sheet, spread with a luscious cream cheese filling, and then gently rolled into a beautiful spiral. It’s packed with warm spices, shredded carrots, and a tangy-sweet center that’s sure to impress your family and guests.

🍰 Ingredients:

For the Carrot Cake:

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp vanilla extract
• 2 tbsp vegetable oil
• 1 1/2 cups finely grated carrots (about 2 medium carrots)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

🧑‍🍳 Instructions:

Step 1: Prepare the Pan

• Preheat oven to 375°F (190°C).
• Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper and sides.

Step 2: Make the Cake

1. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
2. In a separate bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
3. Add vanilla and oil to the egg mixture. Fold in the dry ingredients.
4. Gently fold in the shredded carrots.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 10–12 minutes or until the top springs back when touched.

Step 3: Roll the Cake

1. While the cake is hot, invert it onto a clean kitchen towel dusted with powdered sugar.
2. Carefully peel off the parchment paper.
3. Starting from a short end, roll the cake up with the towel inside. Let cool completely (about 1 hour).

Step 4: Make the Filling

• Beat cream cheese and butter until smooth.
• Add powdered sugar and vanilla, and beat until creamy.

Step 5: Assemble

1. Gently unroll the cooled cake.
2. Spread the filling evenly across the surface.
3. Carefully re-roll the cake (without the towel).
4. Wrap in plastic wrap and chill for at least 1 hour before slicing.

📝 Notes:

• Use finely shredded carrots so they blend well into the batter.
• The cake must be rolled while warm to prevent cracking.
• Chill before slicing for cleaner cuts.
• Can be dusted with powdered sugar or drizzled with glaze for presentation.

💡 Tips:

• Don’t overbake—this cake bakes quickly due to its thinness.
• For extra texture, add 1/4 cup chopped walnuts or raisins to the batter.
• You can freeze the roll tightly wrapped for up to 1 month.

🍽️ Servings:

• Makes 8–10 slices
• Serving size: 1 slice

🔢 Nutritional Info (per slice – approx.):

• Calories: 290
• Fat: 14g
• Saturated Fat: 6g
• Carbohydrates: 38g
• Sugar: 26g
• Protein: 4g
• Fiber: 1g

🌿 Health Benefits:

• Carrots are rich in beta-carotene and vitamin A.
• Lower in fat than traditional layer cakes.
• Uses real, whole ingredients and can be made with whole wheat flour or coconut sugar for a healthier twist.

❓ Q&A:

Q: Can I make it ahead of time?
A: Yes! It stores well in the fridge for 3 days or freeze for up to 1 month.

Q: What if my cake cracks?
A: Minor cracks can be hidden with powdered sugar or frosting drizzle. Rolling while warm helps avoid cracks.

Q: Can I make it gluten-free?
A: Yes, use a 1:1 gluten-free flour blend.

Q: Can I double the recipe?
A: You can, but use two jelly roll pans instead of one.