Description
This Carrot Cake Roll with Cream Cheese Filling is a delightful, moist cake rolled with a rich and creamy filling, topped with a sweet glaze drizzle. Featuring warm spices and shredded carrots, this dessert brings a classic carrot cake flavor in a fun and elegant rolled form, perfect for special occasions or any sweet craving.
Ingredients
For the Cake:
- 3/4 cup flour
- 2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 3 large eggs
- 1/2 cup granulated sugar
- 2 tbsp. vegetable oil
- 1 tsp. pure vanilla extract
- 3 medium carrots, shredded
For the Filling:
- 1 cup confectioners sugar
- 1 (8 oz.) package cream cheese, softened
- 6 tbsp. salted butter, softened
- 1 tsp. pure vanilla extract
For the Glaze Drizzle:
- 3 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- 10-11 tbsp. milk
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375 degrees F and line a 15 x 10 inch jelly roll pan with parchment paper, leaving an overhang on each side for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground cinnamon, baking powder, kosher salt, ground ginger, nutmeg, and cloves until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the eggs and granulated sugar until well combined and slightly frothy. Add the vegetable oil, vanilla extract, and shredded carrots, mixing again until incorporated.
- Form the Batter: Pour the dry ingredients into the large bowl with wet ingredients and gently fold until just combined to avoid overmixing.
- Bake the Cake: Spread the batter evenly into your prepared jelly roll pan. Bake for 12 minutes, or until the cake springs back lightly when touched. Remove the cake from the pan by lifting it using the parchment paper overhang.
- Roll the Cake to Cool: Place the cake onto a large wooden cutting board and gently roll it lengthwise while still warm to form the rolled shape. Carefully transfer it to a cooling rack and allow it to cool completely rolled.
- Prepare the Filling: In a medium bowl, whisk together the confectioners sugar, softened cream cheese, softened salted butter, and vanilla extract until the mixture is smooth and creamy.
- Assemble the Cake Roll: Once the cake has completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border on all sides.
- Roll and Chill: Re-roll the cake gently but tightly, wrap it with plastic cling wrap, and chill in the refrigerator for at least 1 hour to set.
- Prepare and Add Glaze: When ready to serve, whisk together the glaze ingredients—confectioners sugar, vanilla extract, and milk—until smooth. Drizzle this glaze evenly over the chilled cake roll.
- Serve: Slice the cake roll into even pieces and enjoy your delicious carrot cake dessert!
Notes
- Make sure to roll the cake while it is still warm to prevent cracking.
- Use fresh shredded carrots for best texture and flavor.
- Softened cream cheese and butter ensure a smooth filling consistency.
- The glaze thickness can be adjusted by adding more or less milk.
- This cake roll can be stored in the refrigerator for up to 3 days.
- To make slicing easier, chill the cake before cutting.
