Carrot Cake Roll with Cream Cheese Frosting Filling
Delight in a sumptuous Carrot Cake Roll filled with a creamy cheese frosting. Key ingredients include fresh carrots, ground spices, all-purpose flour, and a heavenly cream cheese filling, making it an irresistible treat for any occasion.
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Servings: 10
Ingredients
For the Carrot Cake:
- 2 teaspoons ground cinnamon
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 3 large eggs
- ½ cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3 medium carrots finely shredded
For the Cream Cheese Frosting Filling:
- 1 cup confectioners' sugar
- 1 package 8 oz. cream cheese, softened
- 6 tablespoons salted butter softened
- 1 teaspoon vanilla extract
For the Glaze:
- 3 cups confectioners' sugar
- ½ teaspoon vanilla extract
- 10-11 tablespoons milk
Instructions
For the Cake:
- Oven Preparation: Preheat the oven to 375°F (190°C). Prepare a 15 x 10-inch jelly roll pan by lightly greasing it and lining with parchment paper, allowing the paper to extend over the sides to facilitate later removal.
- Dry Ingredients: In a medium bowl, combine the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves.
- Wet Ingredients: In a large bowl, whisk together the eggs and sugar until well combined. Incorporate the vegetable oil, vanilla extract, and shredded carrots into the egg mixture, whisking again until thoroughly combined.
- Combining Ingredients: Gently fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined to avoid overworking the batter.
- Baking: Pour the batter into the prepared pan, spreading it into an even layer. Bake in the preheated oven for 12 minutes or until the cake is set.
- Forming the Roll: Immediately after removing the cake from the oven, invert it onto a clean tea towel. Peel off the parchment paper gently. While the cake is still warm, roll it lengthwise into a tight log using the tea towel. Allow the rolled cake to cool completely on a cooling rack.
For the Cream Cheese Filling:
- Frosting Preparation: In a medium bowl, blend the softened cream cheese and butter until smooth. Gradually add the confectioners' sugar and vanilla extract, continuing to whisk until the mixture is smooth and creamy.
- Assembling the Cake Roll: Carefully unroll the cooled cake. Spread the cream cheese frosting evenly over the cake, leaving a 1-inch margin on all sides to prevent overflow when re-rolling.
- Final Rolling: Re-roll the cake tightly without the towel. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to firm up the frosting.
For the Glaze:
- Glaze Mixing: In a small bowl, combine the confectioners' sugar, vanilla extract, and milk, adjusting the milk quantity to achieve the desired consistency.
- Serving: Once the cake is chilled and firm, remove the plastic wrap, drizzle with the glaze, and slice before serving.
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