Carrot Cake Roll with Cream Cheese Frosting Filling
Ingredients:
For the Cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons vanilla extract
2 cups finely shredded carrots
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat eggs, granulated sugar, brown sugar, and vanilla until thick and light in color (about 3-4 minutes).
Fold in the shredded carrots. Gradually mix in the dry ingredients just until combined.
Spread batter evenly into the prepared pan and bake for 10-12 minutes or until the top springs back when touched.
Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper and roll the cake up with the towel (starting from the short side). Let cool completely.
To make the filling, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy.
Unroll the cooled cake gently, spread the cream cheese filling evenly over the surface, and carefully re-roll (without the towel).
Chill for at least 1 hour before slicing. Dust with powdered sugar or drizzle with extra frosting if desired.
Prep Time: 20 minutes | Baking Time: 12 minutes | Chill Time: 60 minutes | Total Time: 1 hour 32 minutes
Kcal: 290 kcal | Servings: 10 slices
Tips:
Roll the cake while warm to avoid cracks.
Refrigerate overnight for easy slicing and enhanced flavor.
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