Making a carrot cake roll with cream cheese frosting filling is a delightful and impressive dessert. Here’s a step-by-step recipe for you:
Carrot Cake Roll with Cream Cheese Frosting Filling
Ingredients:
For the Carrot Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 cup finely grated carrots
- 1/2 cup chopped pecans or walnuts (optional)
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the longer sides.
- Prepare the Carrot Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Beat Eggs and Sugar: In a large mixing bowl, beat eggs and granulated sugar until light and fluffy.
- Add Pumpkin and Carrots: Stir in the canned pumpkin and finely grated carrots until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped nuts if using.
- Spread Batter in the Pan: Spread the batter evenly in the prepared jelly roll pan.
- Bake: Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Prepare a Towel: While the cake is baking, lay out a clean kitchen towel and dust it with powdered sugar.
- Roll the Cake: Once the cake is done, immediately turn it out onto the prepared towel. Peel off the parchment paper. Starting from the short end, roll the cake and towel together. Allow it to cool completely.
- Prepare the Cream Cheese Filling: In a bowl, beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
- Unroll the Cake: Carefully unroll the cooled cake.
- Spread the Filling: Spread the cream cheese filling evenly over the unrolled cake.
- Roll it Up Again: Gently roll the cake back up, this time without the towel. Place it seam side down.
- Chill: Wrap the rolled cake in plastic wrap and refrigerate for at least 1-2 hours to set.
- Slice and Serve: Once chilled, slice the carrot cake roll into rounds and serve. Optionally, dust with powdered sugar or garnish with additional chopped nuts.
Enjoy your delicious carrot cake roll with cream cheese frosting filling!
