Carrot Cake Roll

Carrot Cake Roll

Carrot Cake Roll is a delightful twist on the traditional carrot cake. This dessert features a light and moist cake rolled up with a creamy filling, making it perfect for any occasion. It has a lovely combination of spices and sweet carrots that brings warmth and comfort, making it a favorite for many.

Why Make This Recipe

Making a Carrot Cake Roll is a fun way to enjoy carrot cake in a new form. It’s visually impressive and easy to serve, making it great for parties or gatherings. The creamy cheese filling adds a smooth texture that complements the spiced cake perfectly. Plus, it’s a fantastic option for those who love carrot cake but want something a bit different.

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, finely shredded
• 1/4 cup powdered sugar
• 6 ounces cream cheese, softened
• 4 tablespoons salted sweet cream butter
• 1 3/4 cups powdered sugar (for filling)
• 1 1/2 teaspoons pure vanilla extract (for filling)
• 1 cup powdered sugar (for glaze)
• 2 tablespoons milk (for glaze)

Directions:

1. Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. In a bowl, whisk together the flour, cinnamon, baking powder, salt, ginger, and nutmeg.
3. In another bowl, beat the eggs and granulated sugar until fluffy, then add the vanilla and vegetable oil.
4. Gradually add the dry ingredients to the wet mixture, mixing well. Then, fold in the finely shredded carrots.
5. Spread the batter evenly in the prepared pan and bake for about 15 minutes or until golden brown.
6. While the cake is baking, prepare the cream cheese filling by beating together the cream cheese, butter, powdered sugar, and vanilla until smooth.
7. Once the cake is baked, let it cool for a few minutes. Invert it onto a clean linen tea towel dusted with powdered sugar.
8. Roll the cake up carefully in the towel and let it cool completely.
9. Once cooled, unroll the cake, spread the cream cheese filling all over it, then roll it back up without the towel.
10. For the glaze, mix the powdered sugar and milk together until smooth.
11. Drizzle the glaze over the rolled cake before serving.

How to Serve Carrot Cake Roll

Slice the Carrot Cake Roll into pieces and serve it on a nice plate. It’s great as a dessert after dinner or with coffee or tea. You can also add some extra powdered sugar on top for a decorative touch.

How to Store Carrot Cake Roll

You can store the Carrot Cake Roll in the refrigerator. Just cover it with plastic wrap or place it in an airtight container. It should stay fresh for about 3-5 days. If you want to keep it longer, you can freeze it for up to 2 months. Make sure to wrap it well to prevent freezer burn.

Tips to Make Carrot Cake Roll

• Make sure to sift the powdered sugar to avoid lumps in the filling and glaze.
• Keep a close eye on the baking time. Overbaking can make the cake dry.
• Allow the cake to cool completely before spreading the filling; this helps keep the roll tight and prevents it from cracking.

Variation

You can add nuts, such as walnuts or pecans, to the cake batter for extra crunch and flavor. You can also mix in some raisins or pineapple for a different twist!

FAQs

1. Can I make the Carrot Cake Roll ahead of time?
Yes, you can make the Carrot Cake Roll a day or two before your event. Just store it in the refrigerator until you’re ready to serve.

2. Can I use pre-packaged shredded carrots?
Yes, pre-packaged shredded carrots work well and save time! Just make sure they are finely shredded.

3. What can I use instead of cream cheese?
If you prefer a lighter option, you can use whipped cream or mascarpone cheese as a filling substitute. Keep in mind that the flavor will change a bit.