Carrot Cake Roll with Cream Cheese Frosting Filling
Ingredients:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon 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
- 1/2 cup chopped walnuts (optional)
- Powdered sugar, for dusting
For the Cream Cheese Frosting Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions:
1. Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer until thick and pale, about 3-4 minutes.
3. Add vegetable oil and vanilla extract, mixing until combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add dry ingredients to the wet mixture, mixing gently until just combined.
6. Fold in grated carrots and walnuts if using.
7. Pour batter into the prepared pan and spread evenly.
8. Bake for 12-15 minutes or until the cake springs back when lightly touched.
9. While the cake is still warm, dust a clean kitchen towel with powdered sugar and invert the cake onto it. Carefully peel off the parchment paper.
10. Roll the cake up in the towel starting from the short side and let it cool completely rolled up.
11. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
12. Once the cake is cool, unroll it gently and spread the cream cheese frosting evenly over the surface.
13. Re-roll the cake without the towel and transfer to a serving platter.
14. Chill for at least one hour before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use a fine grater for the carrots to ensure they blend smoothly into the batter.
Rolling the cake while warm prevents cracking and helps create a smooth spiral.