Description
Silky cream cheese filling nestles inside this classic carrot cake roll, creating a delightful dessert that dances between comfort and elegance. Spiced layers of moist carrot cake spiral around luxurious frosting, promising a sweet slice of pure indulgence you won’t want to miss.
Ingredients
Scale
- 2 cups (480 ml) finely grated carrots
- 3 large eggs
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- ¾ cup (90 g) all-purpose flour
- 2 tbsps (30 ml) vegetable oil
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp ground ginger
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- ½ cup (60 g) chopped walnuts (optional)
- powdered sugar (for rolling)
- 8 oz (226 g) cream cheese, softened
- 4 tbsps (57 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Prep Workspace: Calibrate oven to 350F (175C). Meticulously coat a 10×15-inch jelly roll pan with grease, line with parchment, and lightly lubricate parchment surface.
- Combine Dry Components: Integrate flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a mixing vessel, whisking until uniformly blended.
- Blend Liquid Elements: Whip eggs, granulated sugar, brown sugar, vanilla extract, and vegetable oil in a spacious mixing bowl until achieving a silky, homogeneous consistency.
- Create Batter: Gradually incorporate dry ingredients into liquid mixture, stirring until just combined. Gently fold in grated carrots and walnuts, ensuring even distribution.
- Baking Process: Transfer batter to prepared pan, spreading evenly. Bake for 10-12 minutes until cake surface rebounds elastically when lightly pressed.
- Initial Rolling: Immediately after removing from oven, delicately invert warm cake onto a pristine kitchen towel dusted with powdered sugar. Carefully remove parchment paper. Commence rolling from short end, encasing cake within towel, and allow to cool completely.
- Filling Preparation: Cream together cream cheese and butter until smooth and fluffy. Gradually introduce powdered sugar and vanilla extract, beating until achieving a luxurious, creamy texture.
- Final Assembly: Cautiously unroll cooled cake. Generously spread cream cheese filling across surface, maintaining a slight border. Elegantly re-roll cake, omitting towel.
- Finishing Touch: Encase roll in plastic wrap, refrigerate for minimum 30 minutes. Prior to serving, dust with additional powdered sugar for visual appeal.
Notes
- Roll the cake while it’s warm to prevent cracking and ensure a smooth, flexible texture for easier rolling and filling.
- Pat grated carrots dry with paper towels to prevent excess moisture from making the cake soggy and compromising its texture.
- Fold dry ingredients gently to avoid overmixing, which can result in a tough, dense cake instead of a light, tender roll.
- Allow cream cheese to soften at room temperature for smooth, lump-free filling and easier spreading on the delicate cake surface.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 220
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg