Carrot Cake Roll

Carrot Cake Roll

Carrot Cake Roll is a delightful twist on traditional carrot cake. It’s light, fluffy, and filled with a rich cream cheese frosting. Perfect for sharing at family gatherings or enjoying with a cup of tea, this dessert is sure to please everyone.

Why Make This Recipe

This Carrot Cake Roll is not only delicious, but it’s also simple to make. If you have some spare carrots lying around, why not turn them into a fabulous dessert? It’s a fun way to elevate a classic flavor into a roll, making it easier to serve and even more enjoyable.

How to Make Carrot Cake Roll

Ingredients:

• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons vegetable oil
• 2 cups carrots, grated
• 1/4 cup powdered sugar (for dusting)
• 6 ounces cream cheese, softened
• 4 tablespoons salted sweet cream butter, softened
• 1 3/4 cups powdered sugar (for the filling)
• 1 1/2 teaspoons pure vanilla extract (for the filling)
• 1 cup powdered sugar (for the glaze)
• 2 tablespoons milk (for the glaze)

Directions:

1. Preheat your oven to 350°F (175°C). Grease a jelly roll pan and line it with parchment paper to keep the cake from sticking.
2. In a mixing bowl, mix together the flour, ground cinnamon, baking powder, salt, ground ginger, and ground nutmeg.
3. In another bowl, beat the eggs and granulated sugar together until thick. Then stir in the vanilla and vegetable oil.
4. Add the grated carrots to the egg mixture and mix well. Gradually add the dry ingredients and mix until everything is combined.
5. Spread the batter evenly into the prepared pan and bake for about 15-20 minutes, or until it is golden brown and a toothpick comes out clean.
6. While the cake is baking, prepare the cream cheese filling. Beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
7. Once the cake is done baking, let it cool slightly. Then turn it out onto a clean tea towel that has been dusted with powdered sugar to keep it from sticking.
8. Spread the cream cheese filling evenly over the cake. Using the tea towel, roll the cake up tightly from one end to the other. Chill it in the fridge for a bit to set.
9. To make the glaze, mix the powdered sugar and milk together until smooth. Drizzle this over the rolled cake before serving.

How to Serve Carrot Cake Roll

Slice the Carrot Cake Roll into nice pieces and serve it on a platter. It’s great for parties or as a sweet treat after dinner. Consider pairing it with coffee or tea to enhance the flavors.

How to Store Carrot Cake Roll

Store any leftover Carrot Cake Roll in an airtight container in the fridge. It can last for about 3-4 days. You can also cover it with plastic wrap to keep it fresh.

Tips to Make Carrot Cake Roll

• Make sure your cream cheese is really soft to get a smooth filling.
• Don’t skip the dusting of powdered sugar on the tea towel; it helps the cake roll out easily.
• If you want, add some chopped nuts or raisins to the batter for extra flavor and texture.

Variation

For a different flavor, try adding some crushed pineapple to the batter or swap out the cream cheese filling for a chocolate frosting!

FAQs

1. Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend.

2. Can I freeze the Carrot Cake Roll?
Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to a month. Thaw it in the fridge before serving.

3. Can I use store-bought frosting instead of making my own?
Sure! Feel free to use any frosting you love, but homemade cream cheese frosting adds a special touch.