Carrot Cake Roll
Introduction
Carrot Cake Roll is a delightful dessert that combines the flavors of moist carrot cake with a rich cream cheese filling, all wrapped up in a beautiful roll. It’s a fun twist on the classic carrot cake that’s perfect for special occasions or a cozy afternoon treat. This cake roll is not only delicious but also eye-catching, making it a favorite for gatherings and celebrations.
Why Make This Recipe
Making a Carrot Cake Roll is a wonderful way to enjoy the flavors of carrot cake in a new and exciting format. The roll is easy to slice and serve, allowing you to treat your guests to a delightful dessert without any mess. Plus, it’s a great way to use fresh carrots, adding a touch of sweetness and moisture to the cake. With a luscious cream cheese filling, this dessert is sure to impress everyone who tries it!
How to Make Carrot Cake Roll
Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- Powdered sugar (for dusting)
Directions:
- Preheat the oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan with parchment paper and cooking spray.
- In a bowl, beat together eggs and granulated sugar until light and fluffy. Add vanilla extract and mix well.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually combine the dry ingredients with the wet ingredients until mixed.
- Fold in the grated carrots. Pour the mixture into the prepared pan and bake for 12-15 minutes or until a toothpick comes out clean.
- Prepare a towel dusted with powdered sugar. Once baked, remove the cake and invert it onto the towel. Roll the cake with the towel and let it cool completely.
- For the filling, beat cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until fluffy.
- Once the cake is cooled, gently unroll it. Spread the cream cheese filling evenly over the surface, then roll it back into shape.
- Place the seam-side down on a platter. Refrigerate for 1 hour, then dust with powdered sugar before serving.
How to Serve Carrot Cake Roll
Serve your Carrot Cake Roll chilled or at room temperature. Slice it into generous pieces and arrange them on a serving plate. It’s lovely on its own, but you can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
How to Store Carrot Cake Roll
To store your Carrot Cake Roll, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it. Wrap it securely in plastic wrap and foil to prevent freezer burn. It can last up to 2 months in the freezer.
Tips to Make Carrot Cake Roll
- Make sure to grate the carrots finely for a smoother texture in the cake.
- Don’t skip the powdered sugar dusting! It prevents the cake from sticking to the towel when rolling.
- Allow the cake to cool completely before adding the filling to avoid melting the cream cheese.
Variation
For a different flavor, try adding chopped nuts like walnuts or pecans to the carrot mixture. You can also substitute the cream cheese filling with a chocolate ganache or whipped cream for a unique twist.
FAQs
Q: Can I use store-bought cream cheese frosting instead of making my own?
A: Yes, you can use store-bought cream cheese frosting to save time. Just spread it on the cooled cake and roll it up as usual.
Q: Can I make this recipe gluten-free?
A: Yes, by using a gluten-free all-purpose flour blend, you can adapt this recipe to be gluten-free without sacrificing flavor.
Q: How can I tell when the cake is done baking?
A: The cake is done when a toothpick inserted in the center comes out clean. It should also spring back when lightly touched.
Now that you have all the details to make a delicious Carrot Cake Roll, it’s time to gather your ingredients and get baking! Enjoy this delightful dessert with friends and family.
Print
Carrot Cake Roll
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining moist carrot cake with rich cream cheese filling, wrapped into a beautiful roll.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan with parchment paper and cooking spray.
- In a bowl, beat together eggs and granulated sugar until light and fluffy. Add vanilla extract and mix well.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually combine the dry ingredients with the wet ingredients until mixed.
- Fold in the grated carrots. Pour the mixture into the prepared pan and bake for 12-15 minutes or until a toothpick comes out clean.
- Prepare a towel dusted with powdered sugar. Once baked, remove the cake and invert it onto the towel. Roll the cake with the towel and let it cool completely.
- For the filling, beat cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until fluffy.
- Once the cake is cooled, gently unroll it. Spread the cream cheese filling evenly over the surface, then roll it back into shape.
- Place the seam-side down on a platter. Refrigerate for 1 hour, then dust with powdered sugar before serving.
Notes
Make sure to grate the carrots finely for a smoother texture. Allow the cake to cool completely before adding the filling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: carrot cake, dessert, roll cake, cream cheese filling, sweet treat