Description
Creamy, dreamy Carrot Cake Roll beckons with its swirled elegance and luscious cream cheese filling. Sweet spices dance through moist cake layers, promising indulgence in each delectable slice that welcomes you to savor pure comfort.
Ingredients
Scale
Main Ingredients:
- 2 cups shredded carrots (2 medium carrots)
- 3/4 cup flour
- 3 eggs
- 2/3 cup granulated sugar
Spices and Leavening Agents:
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Filling and Dusting:
- 6 ounces (170 grams) cream cheese, room temperature
- 4 tablespoons (60 milliliters) butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar for rolling
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F and line a 10×15″ jelly roll pan with foil, generously coating with cooking spray.
- Whip eggs vigorously for 5 minutes until they become light and airy.
- Incorporate sugar and vanilla into the frothy egg mixture, blending thoroughly.
- In a separate bowl, combine dry ingredients: salt, baking powder, ginger, nutmeg, cinnamon, and flour.
- Gently fold dry ingredients into the wet mixture, creating a smooth, consistent batter.
- Carefully integrate shredded carrots into the batter, distributing evenly.
- Spread the mixture thinly and uniformly across the prepared pan, ensuring an even surface.
- Bake for 9-11 minutes until the cake is lightly golden and springs back when touched.
- Immediately dust a clean kitchen towel with powdered sugar for cake rolling.
- Quickly invert the hot cake onto the sugared towel, carefully removing the foil.
- Tightly roll the cake with the towel from the short end, starting while the cake is still warm.
- Allow the rolled cake to cool completely for approximately 1 hour at room temperature.
- Cream butter and cream cheese until silky smooth for the filling.
- Mix powdered sugar and vanilla into the cream cheese mixture until well blended.
- Gently unroll the cooled cake and spread the filling evenly across the surface.
- Re-roll the cake tightly, encasing the filling completely.
- Refrigerate the rolled cake for 30-60 minutes to set the filling and shape.
- Before serving, dust the exterior with a light layer of powdered sugar.
Notes
- Whip eggs thoroughly to create an airy, light texture that helps the cake roll smoothly without cracking.
- Use fresh, finely grated carrots for maximum moisture and natural sweetness in the rolled cake.
- Dust the towel generously with powdered sugar to prevent sticking and ensure clean cake removal.
- Consider gluten-free flour substitution for those with wheat sensitivities, maintaining the cake’s delicate structure.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230 kcal
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 50 mg