Carrot Cake Roll with Cream Cheese Frosting Filling
Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 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.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, beat eggs with granulated sugar and brown sugar until thick and pale. Stir in vanilla extract.
4. Gradually fold in the dry ingredients until just combined. Gently mix in grated carrots and walnuts if using.
5. Pour batter evenly into the prepared pan and spread to edges.
6. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
7. While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
8. Starting from the short side, roll the cake up with the towel and let cool completely on a wire rack.
9. For the filling, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
10. Unroll the cooled cake and spread the cream cheese frosting evenly over the surface.
11. Gently re-roll the cake without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use a clean kitchen towel generously dusted with powdered sugar to prevent sticking when rolling the cake.
Chill the rolled cake before slicing to achieve clean, neat slices.