Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Cake Roll with Cream Cheese Filling

  • Author: WAFA LI

Ingredients

Scale
  • 3/4 cup all-purpose flour 🌾
  • 1 teaspoon ground cinnamon 🌰
  • 1 teaspoon baking powder 🧪
  • 1/2 teaspoon ground ginger 🫚
  • 1/4 teaspoon ground nutmeg 🌿
  • 1/2 teaspoon salt 🧂
  • 2/3 cup granulated sugar 🍚
  • 3 large eggs 🍳
  • 2 tablespoons vegetable oil 🛢️
  • 1 teaspoon vanilla extract 🥄
  • 2 cups shredded carrots (about 2–3 medium) 🥕
  • 1/4 cup powdered sugar (for rolling) 🍚
  • 8 ounces cream cheese, room temperature 🧀
  • 5 tablespoons butter, room temperature 🧈
  • 1 1/2 cups powdered sugar (for frosting) 🍚
  • 1 teaspoon vanilla extract (for frosting) 🥄

Instructions

  1. Preheat the oven to 350°F (175°C). Generously spray a 10×15-inch jelly roll pan with cooking spray and line it with parchment paper; spray the parchment and lightly dust with flour.
  2. In a large bowl, beat the eggs on high for 3 minutes until pale and frothy. Gradually add the granulated sugar and beat 3–4 more minutes on high.
  3. Add the vanilla extract and vegetable oil to the egg mixture and mix until combined.
  4. In a separate bowl, whisk together the flour, salt, baking powder, ground ginger, ground nutmeg and ground cinnamon.
  5. Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
  6. Fold in the shredded carrots until evenly distributed through the batter.
  7. Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 15–16 minutes, until the cake springs back lightly and is set but still soft.
  8. While the cake bakes, lay out a clean sheet of parchment paper or a kitchen towel and generously sprinkle with the 1/4 cup powdered sugar.
  9. When the cake is done, immediately loosen the edges and invert the hot cake onto the sugared parchment or towel. Peel off the baking parchment. Starting from the short end, roll the cake up with the sugared paper/towel inside. Allow the rolled cake to cool completely (a few hours) until set.
  10. Make the cream cheese frosting: beat the room-temperature butter and cream cheese together until smooth. Add the vanilla, then slowly add the 1 1/2 cups powdered sugar and beat until creamy and spreadable.
  11. When the cake is completely cool, carefully unroll it and spread the cream cheese frosting evenly over the surface, leaving a small edge.
  12. Re-roll the cake tightly without the paper. Wrap the roll in plastic wrap and chill for at least 1 hour to firm up.
  13. Unwrap, dust the top with additional powdered sugar if desired, slice into rounds and serve. Enjoy!

Do you like this recipe ?

Share it with your friends in INSTAGRAM

and tag us @dailyrecipehaven_

we can't wait to see what you've made!

Find it online: https://fetss.com/desserts/carrot-cake-roll-with-cream-cheese-filling/