Carrot Cake Roll with Cream Cheese Frosting Filling
Spring is in the air, and what better way to celebrate than with a delightful Carrot Cake Roll with Cream Cheese Frosting Filling? Imagine the warmth of a spicy carrot cake rolled up with a luscious cream cheese filling, creating a dessert that’s both a feast for the eyes and the taste buds. Whether you’re a fan of the classic pumpkin roll or just love a good carrot cake, this recipe will surely become a new favorite.
Why You’ll Love This Recipe
This Carrot Cake Roll is a twist on the traditional cake roll, bringing the fresh, sweet flavor of carrots into the mix. It’s incredibly easy to make, and the combination of spices and cream cheese frosting is simply irresistible. Plus, with two cups of fresh shredded carrots in the batter, it’s a slightly healthier indulgence. Perfect for any occasion, it’s sure to impress your family and friends.
Kitchen Equipment You’ll Need
- 15 x 10 inch jelly roll pan
- Parchment paper
- Medium and large mixing bowls
- Whisk
- Wood cutting board
- Cooling rack
- Plastic cling wrap
Ingredients
For the Cake:
- 3/4 cup flour
- 2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 3 large eggs
- 1/2 cup granulated sugar
- 2 tbsp. vegetable oil
- 1 tsp. pure vanilla extract
- 3 medium carrots, shredded
For the Filling:
- 1 cup confectioners sugar
- 1 (8 oz.) package cream cheese, softened
- 6 tbsp. salted butter, softened
- 1 tsp. pure vanilla extract
For the Glaze Drizzle:
- 3 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- 10-11 tbsp. milk
Step-by-Step Instructions
- Preheat the oven to 375 degrees F. Line a 15 x 10 inch jelly roll pan with parchment paper, leaving a little overhang on each side.
- In a medium bowl, combine the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves. Whisk to blend.
- In a large bowl, whisk together the eggs and sugar until well combined.
- Add the vegetable oil, vanilla extract, and shredded carrots to the egg mixture. Mix until combined.
- Fold the dry ingredients into the wet ingredients, stirring just until combined.
- Pour the batter into the prepared jelly roll pan, spreading it into an even layer. Bake for 12 minutes.
- Using the parchment paper overhang, remove the cake from the pan. Place it on a large wood cutting board and gently roll the cake lengthwise.
- Transfer the rolled cake to a cooling rack and let it cool completely.
- While the cake cools, prepare the filling by combining the confectioners sugar, cream cheese, butter, and vanilla extract in a medium bowl. Whisk until smooth and creamy.
- Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges.
- Reroll the cake and wrap it tightly with plastic cling wrap. Chill in the fridge for at least 1 hour before serving.
- When ready to serve, prepare the glaze by whisking together the confectioners sugar, vanilla extract, and milk. Drizzle over the cake and slice. Enjoy!
Tips for Success
- Make sure your cream cheese and butter are softened to ensure a smooth filling.
- Roll the cake while it’s still warm to prevent cracking.
- Chill the rolled cake before slicing for cleaner cuts.
Additional Tips and Variations
For a nutty twist, consider adding chopped walnuts or pecans to the filling. You can also add raisins to the cake batter for extra texture. If you prefer a different spice blend, feel free to adjust the cinnamon, ginger, and nutmeg to your liking.
Nutritional Highlights (Per Serving)
Calories: 350
Fat: 15g
Carbohydrates: 50g
Protein: 4g
Frequently Asked Questions (FAQ)
Can I make this cake roll in advance?
Yes, you can prepare the cake roll a day ahead. Just keep it wrapped in the fridge until you’re ready to glaze and serve.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze the carrot cake roll?
Yes, you can freeze it without the glaze. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep for up to 3 months. Thaw in the fridge overnight before glazing.
Conclusion
This Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on a classic dessert that’s perfect for any occasion. It’s easy to make and packed with flavor. Give it a try, and don’t forget to share your delicious creations with us. Happy baking!