This Carrot Cake Roll with Cream Cheese Filling is a delightful twist on the classic carrot cake, presenting it in a beautiful rolled form. The cake itself is light, fluffy, and packed with the warm flavors of cinnamon and fresh shredded carrots. The cream cheese filling adds a rich, tangy contrast that perfectly complements the sweetness of the cake. This impressive dessert is perfect for special occasions, holidays, or whenever you want to treat yourself and your loved ones to something special.
Ingredients:
- 3 eggs
- 2/3 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 3/4 cup flour
- 2 cups shredded carrots
- Powdered sugar for dusting (about 3/4 cup)
- 6 ounces cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°F (175°C). Spray a 10×15″ pan with baking spray (such as Bakers Joy).
In a medium bowl, combine the salt, baking powder, cinnamon, and flour. Set aside.
In a large bowl, beat the eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in the granulated sugar, vegetable oil, and vanilla extract.
Stir the dry ingredients into the wet ingredients just until blended. Fold in the shredded carrots.
Spread the batter in the prepared pan. The batter will be in a very thin layer, so you will need to use a spatula to spread it to all the corners of the pan.
Bake for 9-11 minutes.
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar.
As soon as you remove the cake from the oven, turn it over onto the kitchen towel sprinkled with powdered sugar. Gently remove the foil or parchment paper.
Working from the short end, fold the edge of the towel over the cake and roll tightly, rolling up the cake in the towel. Let cool completely while rolled, at least one hour.
Make the Frosting:
Beat the butter and cream cheese together until smooth. Beat in the powdered sugar and vanilla extract until fully combined and creamy.
When the cake is cool, carefully unroll the towel. Spread the cream cheese filling evenly over the cake. Re-roll the cake tightly without the towel.
Chill the cake roll until it firms up a bit. Dust with powdered sugar, then slice and serve. Enjoy this delightful Carrot Cake Roll with a rich cream cheese filling!