Carrot Cake Roll with Cream Cheese Filling

Indulge in the delightful flavors of Carrot Cake Roll with Cream Cheese Filling. This dessert combines the warmth of cinnamon, nutmeg, and cloves with the sweetness of carrots, all wrapped up in a creamy cream cheese filling. Perfect for any occasion, this cake roll is sure to impress your friends and family.

Why Make Carrot Cake Roll with Cream Cheese Filling

Carrot Cake Roll with Cream Cheese Filling offers a unique twist on traditional carrot cake. The rolled presentation adds an elegant touch to your dessert table, while the creamy filling balances perfectly with the spiced cake. It’s a wonderful treat for special gatherings or simply to satisfy your sweet cravings.

How to Make Carrot Cake Roll with Cream Cheese Filling

1. Prepare the Cake: Preheat your oven and line a jelly roll pan with parchment paper. In a bowl, whisk together flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves. In a separate bowl, whisk eggs and sugar until smooth. Add oil, vanilla, and shredded carrots, then gradually fold in the dry ingredients. Spread the batter in the prepared pan and bake until set.
2. Roll the Cake: Once baked, lift the cake out of the pan using the parchment paper overhang. Transfer it to a cutting board and gently roll it lengthwise. Let it cool completely.
3. Make the Filling: Combine confectioners’ sugar, softened cream cheese, butter, and vanilla until smooth. Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small gap around the edges.
4. Roll it Up: Roll the cake tightly, then wrap it in plastic wrap and chill in the refrigerator for at least an hour to set the filling.
5. Prepare the Glaze: When ready to serve, whisk together confectioners’ sugar, vanilla, and milk until smooth. Drizzle the glaze over the chilled cake.
6. Slice and Enjoy: Slice the cake roll into portions and serve. Each bite offers a delightful combination of moist cake and creamy filling.

Serving Suggestions

Serve slices of Carrot Cake Roll with Cream Cheese Filling as a delightful dessert option for parties, gatherings, or as a sweet treat for your loved ones. Pair it with a cup of coffee or tea for a cozy indulgence.

Storage Info

Store any leftover cake roll in the refrigerator, tightly wrapped in plastic wrap, for up to 3-4 days. Enjoy chilled or bring to room temperature before serving.

Some Techniques or Tips

• Be gentle when rolling the cake to prevent cracking.
• Ensure the cake is completely cooled before spreading the filling to prevent it from melting.
• For a more pronounced flavor, you can add a pinch of ground cloves or extra cinnamon to the cake batter.

Variation

Experiment with different fillings such as whipped cream or a flavored cream cheese frosting. You can also add chopped nuts or raisins to the cake batter for added texture and flavor.

FAQs about Carrot Cake Roll with Cream Cheese Filling

1. Can I make this cake roll ahead of time? Yes, you can prepare the cake roll ahead of time and store it in the refrigerator until ready to serve. Just make sure to glaze it before serving for the best taste and presentation.
2. Can I freeze the cake roll? While it’s possible to freeze the cake roll, the texture may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.
3. Can I use store-bought cream cheese frosting instead of making it from scratch? Absolutely! Using store-bought frosting can save time and still result in a delicious cake roll. Just ensure it’s spreadable consistency before using it in the recipe.

Carrot Cake Roll with Cream Cheese Filling

INGREDIENTS:

For the Cake:

• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3 large eggs
• 1/2 cup granulated sugar
• 2 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 3 medium carrots, shredded

For the Filling:

• 1 cup confectioners’ sugar
• 1 (8 oz.) package cream cheese, softened
• 6 tablespoons salted butter, softened
• 1 teaspoon pure vanilla extract

For the Glaze Drizzle:

• 3 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 10-11 tablespoons milk

INSTRUCTIONS:

1. Preheat the oven to 375 degrees F (190 degrees C) and line a 15 x 10 inch jelly roll pan with parchment paper, leaving a slight overhang on each side.
2. In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves until well combined.
3. In a large bowl, whisk together the eggs and granulated sugar until smooth. Add the vegetable oil, vanilla extract, and shredded carrots, mixing until combined.
4. Gradually pour the dry ingredients into the large bowl with the wet ingredients, folding until fully combined. Be careful not to overmix.
5. Spread the batter evenly into the prepared jelly roll pan. Bake for approximately 12 minutes, or until the cake is set and springs back when lightly touched.
6. Remove the cake from the oven and, using the overhang of parchment paper, carefully lift it out of the pan. Transfer the cake to a large wooden cutting board and gently roll it lengthwise.
7. Allow the cake to cool completely on a wire rack.

For the Filling:

1. In a medium bowl, combine the confectioners’ sugar, softened cream cheese, softened butter, and vanilla extract. Whisk until smooth and creamy.
2. Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small gap around the edges.
3. Roll the cake back up tightly, then wrap it securely with plastic cling wrap. Chill in the refrigerator for at least 1 hour before serving.

For the Glaze Drizzle:

1. When ready to serve, whisk together the confectioners’ sugar, vanilla extract, and milk in a mixing bowl until smooth.
2. Drizzle the glaze over the chilled cake, then slice and enjoy!