Carrot Cake Roll

 

Carrot cake has long been a beloved dessert, celebrated for its rich flavor, moist texture, and delicate balance of sweet and spicy notes. But if you're looking to take your carrot cake to the next level, then the Carrot Cake Roll is the perfect treat. This delightful twist on the classic features a soft, spongy carrot cake rolled around a creamy, tangy filling that’s perfect for any special occasion—or just when you're craving something sweet and satisfying.

In this recipe, we’ll guide you through the process of creating a mouthwatering Carrot Cake Roll from scratch, ensuring you end up with a dessert that looks as impressive as it tastes!

Ingredients:

For the Carrot Cake:

• 1 cup all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp salt

• 3 large eggs

• 1 cup granulated sugar

• 1/2 cup vegetable oil

• 1 tsp vanilla extract

• 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 1/2 cups powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving a little extra paper hanging over the edges to make it easy to remove the cake later. Grease the parchment lightly to ensure the cake doesn’t stick.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3: Beat the Eggs and Sugar

In a large bowl, whisk the eggs and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. This creates the airy base that will help your cake rise perfectly.

Step 4: Add the Wet Ingredients

Stir in the vegetable oil and vanilla extract until combined. Be sure to scrape down the sides of the bowl to incorporate all the ingredients evenly.

Step 5: Fold in the Carrots and Dry Ingredients

Add the grated carrots and gently fold them into the wet mixture. Next, gradually add the dry ingredients to the wet mixture, folding until just combined. If you’re using nuts, fold them in as well.

Step 6: Bake the Cake

Pour the batter into the prepared pan and spread it out evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Be careful not to overbake it, as you want the cake to stay soft and pliable for rolling.

Step 7: Roll the Cake

While the cake is baking, lay a clean kitchen towel on the counter and sprinkle it lightly with powdered sugar. When the cake is done, remove it from the oven and allow it to cool for a few minutes. Carefully turn the cake out onto the prepared towel, peeling off the parchment paper. Starting from one short side, gently roll the cake up with the towel inside. Let it cool completely in this rolled position. This step helps the cake maintain its shape when you unroll it later and spread on the filling.

Step 8: Prepare the Cream Cheese Filling

While the cake is cooling, make the filling. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt, and beat until fluffy.

Step 9: Unroll and Fill

Once the cake has completely cooled (about 30 minutes), 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.

Step 10: Roll Up and Chill

Carefully roll the cake back up, this time without the towel. Place the rolled cake seam-side down on a serving platter. Refrigerate the cake roll for at least 1 hour to help it set and make slicing easier.

Step 11: Serve and Enjoy!

Once the Carrot Cake Roll has chilled, slice it into individual pieces. Each slice will reveal a gorgeous swirl of moist carrot cake and creamy filling. Serve it as a festive dessert for holidays, birthdays, or any gathering that calls for something sweet!

Tips for Success:

• Grating the Carrots: Be sure to grate the carrots finely for the best texture. Coarse shreds can make the cake harder to roll and may not integrate as seamlessly.

• Don’t Skip the Towel: Rolling the cake in a towel immediately after baking helps it retain its flexibility and prevents cracking.

• Storage: The Carrot Cake Roll can be stored in the fridge for up to 3 days. It’s a great make-ahead option for parties and gatherings.

• Customization: Feel free to get creative with the filling! Add a few tablespoons of orange zest for a citrusy twist, or stir in some shredded coconut for added texture.