Scrumptious Carrot Cake Roll with Cream Cheese Recipe
Carrot Cake Roll is a delightful twist on the classic carrot cake, combining the moist, spiced flavors of the beloved dessert with a luscious cream cheese filling. This rolled version is both elegant and easy to serve, making it the perfect centerpiece for spring gatherings, Easter celebrations, or any occasion that calls for a show-stopping dessert. Not only is it rich and flavorful, but the balance of warm spices and creamy filling ensures it’s not overly sweet. If you’re searching for a dessert that’s both impressive and irresistibly tasty, look no further. Plus, this recipe is versatile—you can add your favorite mix-ins like walnuts or raisins, or keep it simple and classic. Let’s roll up something amazing!
Necessary Kitchen Equipment:
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Sifter or fine mesh sieve
- 10×15-inch jelly roll pan
- Parchment paper
- Clean kitchen towel
- Spatula
- Cooling rack
Overview of Ingredients:
For the Cake:
- All-purpose flour – Provides structure to the cake.
- Baking powder and baking soda – Ensures a tender rise.
- Ground cinnamon, nutmeg, and ginger – The classic carrot cake spice trio.
- Salt – Enhances the other flavors.
- Eggs – Contribute to structure and richness.
- Granulated sugar – Adds sweetness.
- Vegetable oil – Keeps the cake moist.
- Vanilla extract – Adds depth of flavor.
- Grated carrots – The star ingredient, bringing moisture and natural sweetness.
For the Cream Cheese Filling:
- Cream cheese – The base of the filling, providing a tangy and creamy contrast.
- Unsalted butter – Adds richness and smoothness.
- Powdered sugar – Sweetens and thickens the filling.
- Vanilla extract – Complements the cream cheese flavor.
Step-by-Step Instructions:
- Prepare the Jelly Roll Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Mix the Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, spices, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, beat the eggs and sugar with a hand mixer or stand mixer on medium speed until light and thick, about 3 minutes. Gradually add the vegetable oil and vanilla extract, mixing until combined.
- Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the grated carrots.
- Bake the Cake: Pour the batter evenly into the prepared pan, spreading it with a spatula. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then gently roll the cake (starting from a short side) with the towel inside. Let it cool completely.
- Make the Cream Cheese Filling: In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
- Fill and Re-roll the Cake: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Re-roll the cake (without the towel) and place it seam-side down on a serving plate.
- Chill and Serve: Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
Recipe Tips:
- Grate the carrots finely: This ensures a smoother batter and easier rolling.
- Use room temperature ingredients: For the cream cheese filling, softened cream cheese and butter blend more smoothly.
- Dust with powdered sugar: This prevents the cake from sticking to the towel during rolling.
- Customize: Add chopped nuts or dried fruits to the batter for extra texture and flavor.
What to Serve with This Recipe:
- A scoop of vanilla ice cream for an indulgent touch.
- A cup of spiced chai or cinnamon tea to complement the flavors.
- A dollop of whipped cream for extra creaminess.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes, the cake roll can be made a day in advance and stored in the refrigerator. Slice just before serving.
Can I freeze the carrot cake roll?
Absolutely! Wrap the rolled cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
What if my cake cracks during rolling?
Don’t worry! Minor cracks can be hidden with powdered sugar or a drizzle of icing.
Can I substitute the cream cheese filling?
Yes, you can use whipped cream or a mascarpone filling for a different flavor profile.
Notes:
This recipe is flexible and forgiving. Feel free to experiment with spices, add-ins, or alternative fillings to make it uniquely yours. Enjoy creating your scrumptious carrot cake roll!
Carrot Cake Roll
Equipment
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Sifter or fine mesh sieve
- 10x15-inch jelly roll pan
- Parchment paper
- Clean kitchen towel
- Spatula
- Cooling rack
Ingredients
- For the Cake:
- All-purpose flour – Provides structure to the cake.
- Baking powder and baking soda – Ensures a tender rise.
- Ground cinnamon nutmeg, and ginger – The classic carrot cake spice trio.
- Salt – Enhances the other flavors.
- Eggs – Contribute to structure and richness.
- Granulated sugar – Adds sweetness.
- Vegetable oil – Keeps the cake moist.
- Vanilla extract – Adds depth of flavor.
- Grated carrots – The star ingredient bringing moisture and natural sweetness.
- For the Cream Cheese Filling:
- Cream cheese – The base of the filling providing a tangy and creamy contrast.
- Unsalted butter – Adds richness and smoothness.
- Powdered sugar – Sweetens and thickens the filling.
- Vanilla extract – Complements the cream cheese flavor.
Instructions
- Prepare the Jelly Roll Pan: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
- Mix the Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, spices, and salt. Set aside.