Introduction:
Experience the joy of a Carrot Cake Roll, a stunning dessert that combines the classic flavors of carrot cake with the elegance of a rolled cake. This recipe features a moist carrot cake filled with luscious cream cheese frosting, making it a perfect treat for holidays, celebrations, or simply to enjoy with a cup of tea.
Inspiration Behind the Recipe:
Carrot cake has long been a beloved dessert, and this rolled version adds a fun twist to the traditional cake. With its beautiful presentation and delectable filling, the carrot cake roll is sure to impress guests and satisfy sweet cravings.
Ingredients Breakdown:
- For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup crushed pineapple, drained (optional)
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Step-by-Step Recipe:
- Prepare the Baking Sheet:
- Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Make the Cake Batter:
- In a mixing bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla extract and mix well. In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the egg mixture, mixing just until combined. Fold in the grated carrots and crushed pineapple (if using).
- Bake the Cake:
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Roll the Cake:
- Once baked, remove the cake from the oven and let it cool for about 5 minutes. Carefully roll the warm cake (with the parchment paper) into a log shape, starting from one of the short sides. Let it cool completely on a wire rack.
- Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. Stir in the chopped nuts if desired.
- Fill the Cake:
- Unroll the cooled cake gently and spread the cream cheese filling evenly over the surface. Roll the cake back up (without the parchment paper) tightly but carefully.
- Chill and Serve:
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing. Serve chilled and enjoy!
Tips for the Perfect Carrot Cake Roll:
- Cool Completely: Allow the cake to cool completely before unrolling to prevent cracking.
- Use Fresh Carrots: Freshly grated carrots enhance the flavor and texture.
- Optional Toppings: Dust the finished roll with powdered sugar or drizzle with melted chocolate for extra flair.
Variations and Customizations:
- Spiced Variation: Add nutmeg or ginger to the batter for additional spice.
- Filling Options: Try adding shredded coconut or raisins to the filling for a different texture and flavor.
- Frosting: Top the cake roll with whipped cream for a lighter finish instead of cream cheese frosting.
Health Considerations and Nutritional Value:
- Healthier Substitutions: Substitute some of the all-purpose flour with whole wheat flour or use Greek yogurt in place of cream cheese for a lighter filling.
- Lower Sugar Option: Reduce the sugar in the cake and filling if desired, as the sweetness of the carrots and pineapple will still add flavor.
FAQ:
- Can I make this ahead of time?
Yes, the cake roll can be made a day in advance and stored in the refrigerator. - How do I store leftovers?
Store any leftover carrot cake roll in an airtight container in the refrigerator for up to 3 days. - Can I freeze the cake roll?
Yes, wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 2 months. Thaw in the refrigerator before serving.
Carrot Cake Roll
Savor the delightful flavors of Carrot Cake Roll, a moist and flavorful dessert filled with creamy cheese frosting! This rolled cake is perfect for celebrations and is sure to impress everyone at your table.
Ingredients
- For the Cake:
- 3 eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 teaspoons cinnamon
- 3/4 cup flour
- 2 cups shredded carrots about 2 medium carrots
- Powdered sugar to aid in rolling
- For the Filling:
- 6 ounces cream cheese room temperature
- 4 tablespoons butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
- Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar and vanilla extract.
- Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
- Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10). **edited to add: ovens vary greatly. It can take up to 15 minutes to get this completely done.** Err on the side over over done vs. under done for best results in rolling.
- While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
- Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
- While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
- When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.
