Carrot Cake Roll

Carrot Cake Roll with Cream Cheese Frosting Filling Recipe 😍🥕

Ingredients:

For the Cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Directions:

1. Preheat and Prepare Pan:
   • Preheat the oven to 350°F (175°C).
   • Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. Beat Wet Ingredients:
   • In a large bowl, beat the eggs and sugars until thick and creamy, about 3-4 minutes.
   • Add the vanilla extract and mix until combined.
4. Combine Wet and Dry Ingredients:
   • Gradually add the flour mixture to the egg mixture, beating until just combined.
   • Fold in the grated carrots and walnuts, if using.
5. Bake the Cake:
   • Pour the batter into the prepared pan and spread it evenly.
   • Bake for 10-12 minutes, or until the cake springs back when lightly touched.
6. Prepare for Rolling:
   • While the cake is baking, dust a clean kitchen towel with powdered sugar.
   • Once the cake is done, immediately turn it out onto the prepared towel.
   • Carefully peel off the parchment paper.
   • Starting from a short end, roll the cake up in the towel. Let it cool completely on a wire rack.
7. Prepare the Cream Cheese Filling:
   • In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
8. Assemble the Cake Roll:
   • Once the cake is cool, carefully unroll it and spread the cream cheese filling evenly over the cake.
   • Roll the cake back up without the towel and wrap it in plastic wrap.
   • Refrigerate for at least 1 hour before slicing and serving.

Additional Information:

• Prep Time: 20 minutes
• Cooking Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Servings: 8-10

Secrets to Achieve the Perfect Carrot Cake Roll with Cream Cheese Frosting Filling

1. Use Fresh Carrots:
   • Always use fresh, finely grated carrots. Pre-shredded carrots tend to be too dry and lack flavor.
2. Properly Measure Ingredients:
   • Make sure to measure flour correctly by spooning it into the measuring cup and leveling it off with a knife.
3. Room Temperature Ingredients:
   • Ensure that all your wet ingredients (eggs, cream cheese, butter) are at room temperature for a smoother batter and filling.
4. Do Not Overmix:
   • When combining the dry ingredients with the wet, mix until just combined to avoid a dense cake.
5. Prepare the Pan Correctly:
   • Line your jelly roll pan with parchment paper, leaving an overhang on the sides to make it easier to lift the cake out.
6. Even Spreading:
   • Spread the batter evenly in the pan to ensure an even thickness, which will help with rolling.
7. Immediate Rolling:
   • Roll the cake in a powdered sugar-dusted kitchen towel immediately after baking. This helps prevent cracks.
8. Cool Completely:
   • Allow the rolled cake to cool completely in the towel to set the shape.
9. Beat the Eggs Well:
   • Beat the eggs and sugars together until the mixture is thick and creamy to incorporate air and ensure a light cake.
10. Use Quality Spices:
    • Use fresh, quality spices for the best flavor.
11. Chill the Filling:
    • Chill the cream cheese filling slightly before spreading it on the cake to make it easier to handle.
12. Even Filling Layer:
    • Spread the filling evenly over the cake to avoid lumps and ensure every bite has a balanced flavor.
13. Roll Gently:
    • Roll the cake back up gently to avoid squeezing out the filling.
14. Chill Before Serving:
    • Chill the assembled cake roll in the refrigerator for at least an hour before slicing to help set the shape.
15. Sharp Knife for Slicing:
    • Use a sharp, serrated knife to slice the cake for clean cuts.
16. Avoid Overbaking:
    • Bake the cake just until it springs back when touched. Overbaking can make it dry and prone to cracking.
17. Powdered Sugar for Rolling:
    • Generously dust the kitchen towel with powdered sugar to prevent the cake from sticking.
18. Flavor Enhancements:
    • Add a splash of orange juice or zest to the batter for a citrusy twist.
19. Customize Nuts:
    • If you don’t like walnuts, try pecans or omit them entirely for a nut-free version.
20. Decoration:
    • Garnish the finished cake roll with extra grated carrots, chopped nuts, or a dusting of powdered sugar for a beautiful presentation.

20 Most Popular Questions and Their Answers Related to Carrot Cake Roll with Cream Cheese Frosting Filling

1. Q: Can I use pre-shredded carrots for this recipe? A: It’s best to finely grate fresh carrots as pre-shredded ones are often too dry and thick.
2. Q: Can I make this cake roll ahead of time? A: Yes, it can be made a day in advance. Wrap it tightly and store it in the refrigerator.
3. Q: How should I store leftover carrot cake roll? A: Store it in an airtight container in the refrigerator for up to 3-4 days.
4. Q: Can I freeze the carrot cake roll? A: Yes, you can freeze it. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months.
5. Q: How do I prevent the cake from cracking when rolling? A: Rolling the cake in a towel while it’s still warm helps prevent cracking.
6. Q: Can I add other spices to the cake batter? A: Yes, feel free to add spices like cloves or allspice for more flavor.
7. Q: What if I don’t have a jelly roll pan? A: You can use a similar-sized baking sheet, just ensure it has sides to hold the batter.
8. Q: Can I use low-fat cream cheese for the filling? A: Yes, but the texture might not be as rich and creamy.
9. Q: How do I know when the cake is done baking? A: The cake is done when it springs back to the touch and a toothpick inserted comes out clean.
10. Q: Can I add raisins to the cake batter? A: Yes, adding raisins is a great option. Mix them in with the grated carrots.
11. Q: What can I use if I don’t have parchment paper? A: Grease the pan well and dust it with flour to prevent sticking.
12. Q: Is it necessary to refrigerate the cake roll before serving? A: Yes, refrigerating helps the filling set and makes slicing easier.
13. Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, but the texture will be denser.
14. Q: What can I substitute for the walnuts? A: Pecans or leaving the nuts out entirely are good options.
15. Q: Can I use a different type of sugar for the filling? A: Powdered sugar is best for the smoothest texture in the filling.
16. Q: How do I ensure the cake doesn’t stick to the towel? A: Dust the towel generously with powdered sugar.
17. Q: Can I use margarine instead of butter in the filling? A: Butter is recommended for the best flavor and consistency.
18. Q: Can I use a stand mixer for this recipe? A: Yes, a stand mixer works well for mixing both the cake batter and the filling.
19. Q: Can I use a different flavor extract in the filling? A: Yes, you can experiment with flavors like almond or maple extract.
20. Q: What’s the best way to slice the cake roll? A: Use a sharp serrated knife and slice with a gentle sawing motion to prevent squishing.

These secrets and answers should help you achieve a perfect Carrot Cake Roll with Cream Cheese Frosting Filling, ensuring a delicious and visually appealing dessert every time!