Carrot Cake Roll – A Delightful Dessert Roll!
Carrot Cake Roll Recipe
Yield:
8 Servings (1 Roll)
Ingredients:
For the Cake:
– 1 cup grated carrots (freshly grated)
– 3 large eggs
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– ¼ teaspoon salt
– 1 cup granulated sugar
– ½ teaspoon vanilla extract
– Powdered sugar for dusting
For the Filling:
– 8 oz softened cream cheese
– ¼ cup unsalted butter
– 1 cup powdered sugar
– ½ teaspoon vanilla extract
Instructions:
1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan with cooking spray, line it with parchment paper, then grease the paper.
2. Prepare Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir these dry ingredients together until well mixed, then set aside.
3. Mix Wet Ingredients: In another bowl, whisk together the large eggs and granulated sugar until the mixture becomes light and airy. This will take a few minutes, resulting in a pale, fluffy mixture. Add the grated carrots and vanilla extract, stirring gently until fully incorporated.
4. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. You want the batter to be just combined to maintain its light texture.
5. Spread the Batter: Spread the batter evenly across the prepared jelly roll pan using a spatula to smooth out the surface.
6. Bake: Bake the cake in your preheated oven for 10-12 minutes, or until it turns golden brown and springs back when lightly touched.
7. Prepare the Filling: While the cake is baking, beat the softened cream cheese and unsalted butter together until smooth. Add the vanilla extract and powdered sugar, mixing until the filling is uniform and creamy.
8. Roll the Cake: Once the cake is baked, use a knife to gently loosen the edges. Turn the cake out onto a kitchen towel that has been generously dusted with powdered sugar. Carefully peel off the parchment paper. Using the towel to assist, roll the cake up from one end to the other, creating a tight roll. Allow the rolled cake to cool completely, which may take about an hour.
9. Fill the Cake: After the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the entire surface. Roll the cake back up again without the towel and wrap it tightly in plastic wrap. Refrigerate the cake for at least one hour to allow the filling to set.
10. Serve: Before serving, trim the ends of the roll for a clean finish, dust with additional powdered sugar if desired, and slice into pieces.
Serving and Storage Tips:
Serving: Serve the Carrot Cake Roll slightly chilled or at room temperature. It pairs wonderfully with coffee or tea.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.
Enjoy your delightful Carrot Cake Roll!
Carrot Cake Roll – A Delightful Dessert Rol
