Introduction
Welcome to our delicious recipe for Carrot Cake Roll with Cream Cheese Filling. This delightful dessert combines the moist and flavorful carrot cake with a luscious cream cheese filling. The result is a beautiful and tasty treat that is perfect for any occasion. Whether you’re a carrot cake lover or simply looking to try something new, this recipe is sure to impress.
Ingredients
For the Carrot Cake:
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 2 cups grated carrots
– 1/2 cup chopped walnuts (optional)
For the Cream Cheese Filling:
– 8 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
Steps
Preparing the Carrot Cake:
1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
2. In a large mixing bowl, beat the eggs and sugar together until well combined and slightly thickened.
3. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the egg mixture, mixing until just combined.
4. Fold in the grated carrots and chopped walnuts, if desired.
5. Spread the batter evenly onto the prepared jelly roll pan.
6. Bake for 12-15 minutes, or until the cake is set and springs back when lightly touched.
7. While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
8. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
9. Starting at one of the short ends, gently roll the cake and towel together into a log. Place it seam-side down and allow it to cool completely on a wire rack.
Preparing the Cream Cheese Filling:
1. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Stir in the vanilla extract until fully incorporated.
Assembling the Carrot Cake Roll:
1. Once the cake has cooled, carefully unroll it from the towel.
2. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.
3. Gently roll the cake back up, this time without the towel. Place it seam-side down on a serving platter.
4. Refrigerate the cake roll for at least 1 hour before serving to allow it to set.
Variations
If you want to add some extra flavor and texture to your Carrot Cake Roll, try incorporating one or more of these variations:
– Add 1/2 cup of crushed pineapple to the carrot cake batter for a tropical twist.
– Mix in 1/2 cup of raisins or dried cranberries to the cake batter for a burst of sweetness.
– Sprinkle chopped pecans or shredded coconut over the cream cheese filling before rolling the cake for added crunch.
Tips
Here are some helpful tips to ensure your Carrot Cake Roll turns out perfectly:
– Be sure to grate the carrots finely to ensure they blend well into the cake batter.
– If you prefer a smoother texture, you can puree the grated carrots in a food processor before adding them to the batter.
– Make sure the cream cheese and butter are softened before preparing the filling to ensure a smooth consistency.
– For easy rolling, it’s important to roll the cake while it is still warm. Rolling it too late may cause it to crack.
– Allow the cake roll to cool completely before unrolling to prevent the cream cheese filling from melting.
Conclusion
Indulge in the delightful combination of moist carrot cake and creamy cream cheese filling with our Carrot Cake Roll recipe. This dessert is not only visually appealing but also incredibly delicious. The flavors of the carrot cake meld perfectly with the tangy sweetness of the cream cheese filling, creating a dessert that will leave your taste buds wanting more. Whether you’re serving it for a special occasion or simply treating yourself, this Carrot Cake Roll is sure to be a hit.
FAQs
1. Can I freeze the Carrot Cake Roll?
Yes, you can freeze the Carrot Cake Roll for up to 1 month. Just make sure to wrap it tightly in plastic wrap and place it in a freezer-safe container before freezing. Thaw it in the refrigerator overnight before serving.
2. Can I make the Carrot Cake Roll ahead of time?
Absolutely! You can make the Carrot Cake Roll a day in advance and store it in the refrigerator until ready to serve. This makes it a great dessert option for parties and gatherings.
3. Can I use a different filling instead of cream cheese?
While cream cheese filling is traditional for Carrot Cake Roll, you can experiment with different fillings if desired. Some popular alternatives include whipped cream, chocolate ganache, or even a fruit-flavored filling such as raspberry or lemon.
4. Can I omit the nuts from the carrot cake?
Yes, if you have a nut allergy or simply prefer not to use nuts, you can omit them from the carrot cake batter. The cake will still turn out deliciously moist and flavorful.
5. Can I add spices like ginger or cloves to the carrot cake?
Absolutely! If you enjoy the warm and aromatic flavors of spices like ginger or cloves, feel free to incorporate them into the carrot cake batter. Just be mindful of the measurements, as these spices can be quite potent.
Carrot Cake Roll with Cream Cheese Filling
A delightful dessert that combines moist and flavorful carrot cake with a luscious cream cheese filling, rolled up into a beautiful and tasty treat perfect for any occasion.
Ingredients
-
3 large eggs
-
1 cup granulated sugar
-
2/3 cup all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon salt
-
1 teaspoon ground cinnamon
-
1/2 teaspoon ground nutmeg
-
2 cups grated carrots
-
1/2 cup chopped walnuts
-
8 ounces cream cheese, softened
-
1/4 cup unsalted butter, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
Directions
-
Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
-
In a large mixing bowl, beat the eggs and sugar together until well combined and slightly thickened.
-
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the egg mixture, mixing until just combined.
-
Fold in the grated carrots and chopped walnuts.
-
Spread the batter evenly onto the prepared jelly roll pan.
-
Bake for 12-15 minutes, or until the cake is set and springs back when lightly touched.
-
While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
-
Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
-
Starting at one of the short ends, gently roll the cake and towel together into a log. Place it seam-side down and allow it to cool completely on a wire rack.
-
In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
-
Gradually add the powdered sugar, mixing well after each addition.
-
Stir in the vanilla extract until fully incorporated.
-
Once the cake has cooled, carefully unroll it from the towel.
-
Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.
-
Gently roll the cake back up, this time without the towel. Place it seam-side down on a serving platter.
-
Refrigerate the cake roll for at least 1 hour before serving to allow it to set.
