Carrot Cake Roll is a delightful twist on the classic carrot cake that brings a touch of elegance to any dessert table. This recipe has its roots in traditional baking, where the moist and spiced flavors of carrot cake are rolled into a light and fluffy cake, creating a stunning presentation that is sure to impress your guests. I love how the Carrot Cake Roll combines the rich taste of cinnamon and nutmeg with the natural sweetness of carrots, resulting in a dessert that is both comforting and sophisticated.
People adore this dish not only for its incredible flavor but also for its unique texture. The soft, sponge-like cake envelops a creamy filling, making each bite a perfect balance of sweetness and spice. Plus, the convenience of making a roll cake means you can easily slice and serve it at gatherings, making it a favorite for celebrations and family dinners alike. Join me as we dive into this scrumptious recipe that will surely become a staple in your dessert repertoire!
Ingredients:
- For the Cake Roll:
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (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
- For Dusting:
- 1/4 cup powdered sugar (for dusting the cake roll)
Preparing the Cake Roll
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, making sure to leave some overhang on the sides for easy removal later. Lightly grease the parchment paper with cooking spray or butter.
- In a large mixing bowl, crack the 3 large eggs and add 1 cup of granulated sugar. Using an electric mixer, beat the eggs and sugar together on high speed for about 3-5 minutes, or until the mixture is thick and pale in color. This step is crucial as it helps to incorporate air into the batter, giving the cake its light and fluffy texture.
- Once the egg mixture is ready, add 1 teaspoon of vanilla extract and mix until combined.
- In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Gradually fold the dry ingredients into the egg mixture using a spatula. Be gentle to avoid deflating the batter.
- Next, fold in the 1 cup of finely grated carrots and, if using, the 1/2 cup of chopped walnuts or pecans. This adds a lovely texture and flavor to the cake.
- Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. This will help prevent the cake from sticking when you roll it up.
- Once the cake is done baking, remove it from the oven and immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper. Starting from one end, roll the cake up tightly in the towel, making sure to roll it with the towel inside. This helps to shape the cake while it cools. Allow it to cool completely in this rolled position for about 1 hour.
Preparing the Cream Cheese Filling
- While the cake is cooling, lets make the cream cheese filling. In a medium mixing bowl, combine 8 oz of softened cream cheese and 1/4 cup of softened unsalted butter. Using an electric mixer, beat them together until smooth and creamy.
- Gradually add in 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Mix until well combined and fluffy. Taste the filling and adjust the sweetness if necessary by adding more powdered sugar.
Assembling the Cake Roll
- Once the cake has cooled completely, carefully unroll it from the towel. It should be cool to the touch and retain its shape.
- Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges. This will prevent the filling from spilling out when you roll it back up.
- Starting from the end closest to you, carefully roll
Conclusion:
In summary, this Carrot Cake Roll is an absolute must-try for anyone looking to impress their friends and family with a delightful dessert that combines the warm, comforting flavors of traditional carrot cake with the fun and unique presentation of a roll. The moist, spiced cake paired with the creamy cream cheese filling creates a perfect balance that will have everyone coming back for seconds. For serving suggestions, I recommend dusting the top with a light sprinkle of powdered sugar or adding a few chopped walnuts for an extra crunch. You can also experiment with variations by incorporating crushed pineapple for added moisture or swapping out the walnuts for pecans, depending on your preference. I truly encourage you to give this Carrot Cake Roll a try! Its not only a showstopper for special occasions but also a delightful treat for any day of the week. Once youve made it, Id love to hear about your experiencefeel free to share your thoughts and any creative twists you added to the recipe. Happy baking! Print
Carrot Cake Roll: A Delicious Twist on a Classic Dessert Recipe
- Total Time: 95 minutes
- Yield: 8–10 servings 1x
Description
This delightful Carrot Cake Roll is a light and fluffy dessert filled with creamy cream cheese filling. It combines warm flavors of cinnamon and nutmeg with the sweetness of grated carrots, all wrapped in a beautiful roll. A dusting of powdered sugar adds the perfect finishing touch to this elegant treat!
Ingredients
Scale- 1/4 cup powdered sugar
- Carrot cake
- Cream cheese filling
- Walnuts or pecans (optional)
- Raisins (optional)
Instructions
- Roll the cake tightly but gently to maintain the shape.
- Once rolled, place the seam side down on a serving platter.
- Dust the top of the cake roll with 1/4 cup of powdered sugar for a beautiful finish.
- Slice the cake roll into pieces and serve.
Notes
- Make sure to let the cake cool completely before adding the filling to prevent it from melting.
- You can substitute the walnuts or pecans with raisins or leave them out entirely for a nut-free version.
- This cake roll can be made a day in advance and stored in the refrigerator. Just dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
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