Carrot Cake Roll 🥕🍰

@AniphaeS

Published in 

Sweet Desserts and Baking

 · 8 months ago

Carrot Cake Roll 🥕🍰

Prep Time: 30 minutes
Cooking Time: 12-15 minutes
Total Time: Approximately 2 hours (including chilling time)
Kcal: Approximately 250 kcal per serving
Servings: Makes about 8-10 servings

Ingredients

• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts or pecans (optional)
• Powdered sugar, for dusting
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Zest of 1 orange (optional)

Directions

• Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper, leaving an overhang on the long sides. Grease the parchment paper as well.
• In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until thick and pale, about 5 minutes.
• In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
• Gradually fold the dry ingredients into the egg mixture until just combined.
• Fold in the grated carrots and chopped nuts, if using.
• Spread the batter evenly into the prepared jelly roll pan.
• Bake for 12-15 minutes or until the cake springs back when lightly touched.
• While the cake is baking, lay a clean kitchen towel on the counter and dust it with powdered sugar.
• When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
• Starting at the short end, gently roll the cake and towel together into a log. Place seam side down on a wire rack and let cool completely.
• While the cake is cooling, prepare the cream cheese filling. In a mixing bowl, beat together the cream cheese, butter, powdered sugar, vanilla extract, and orange zest until smooth and creamy.
• Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
• Roll the cake back up without the towel, starting at the short end.
• Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
• Dust with powdered sugar before serving, if desired.

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