Carrot Cake Roll with Cream Cheese Frosting Filling

Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on traditional carrot cake. This rolled-up dessert is soft, flavorful, and filled with a luscious cream cheese frosting, making it a perfect treat for holidays, gatherings, or any special occasion. Here’s how to make it:

Carrot Cake Roll with Cream Cheese Frosting Filling Recipe

Ingredients:

For the Carrot Cake Roll:

• 3 large eggs

• 1 cup granulated sugar

• 2 teaspoons vanilla extract

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1 1/2 cups finely grated carrots (about 2 medium carrots)

• 1/2 cup chopped walnuts or pecans (optional)

• Powdered sugar, for dusting

For the Cream Cheese Frosting Filling:

• 8 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 1 teaspoon vanilla extract

• 2 cups powdered sugar (sifted)

• A pinch of salt

Instructions:

1. Prepare the carrot cake roll:

   • Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, ensuring it covers the bottom and sides. Lightly grease the parchment paper.

   • In a large mixing bowl, whisk together the eggs and granulated sugar until light and fluffy, about 2-3 minutes.

   • Add the vanilla extract and mix to combine.

   • In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the egg mixture and fold until just combined.

   • Stir in the grated carrots and chopped nuts (if using).

   • Pour the batter into the prepared jelly roll pan and spread it out evenly.

   • Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake to avoid overbaking.

2. Roll the cake:

   • Once the cake is baked, remove it from the oven and immediately dust a clean kitchen towel with powdered sugar.

   • While the cake is still hot, invert it onto the prepared towel. Carefully peel off the parchment paper.

   • Starting from one short end, gently roll the cake up with the towel inside. Let it cool completely while rolled up, about 30 minutes.

3. Prepare the cream cheese frosting filling:

   • While the cake cools, make the filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.

   • Add the vanilla extract, powdered sugar, and a pinch of salt. Beat until the frosting is light and fluffy, about 2-3 minutes.

4. Assemble the carrot cake roll:

   • Once the cake has cooled completely, unroll it carefully. Spread the cream cheese frosting evenly over the surface of the cake, leaving about a 1/2-inch border on all sides.

   • Roll the cake back up (without the towel) and place it seam-side down on a serving platter.

5. Serve and enjoy:

   • Dust the top with powdered sugar and slice into pieces.

   • Serve and enjoy your Carrot Cake Roll with Cream Cheese Frosting Filling!

Tips:

• Make it ahead: You can prepare the cake roll a day before and store it in the fridge. Just wrap it tightly in plastic wrap.

• Add-ins: For extra flavor and texture, add raisins or coconut to the cake batter.

• For a firmer roll: Make sure the cake is completely cooled before rolling it back up with the frosting. If you don’t let it cool enough, it may crack when rolling.

This Carrot Cake Roll with Cream Cheese Frosting Filling is a stunning and delicious dessert that will be the highlight of any gathering!