Why Make This Recipe
Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful dessert that combines the warm flavors of carrot cake with a creamy, sweet filling. This cake roll is not only tasty but also visually appealing, making it perfect for celebrations or a cozy family dessert. It’s a fun twist on classic carrot cake, and its unique shape makes it stand out at any gathering.
How to Make Carrot Cake Roll with Cream Cheese Frosting Filling
Ingredients:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs and sugar until light and fluffy. Gradually add the dry ingredients, and then fold in carrots, pineapple, and walnuts.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare a clean kitchen towel and sprinkle it with powdered sugar.
- Once baked, invert the cake onto the towel and remove the parchment paper. Roll the cake with the towel from the short end and let it cool completely.
- For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; mix until creamy.
- Unroll the cooled cake, spread the cream cheese filling evenly, and roll it back up without the towel.
- Chill in the refrigerator for at least 30 minutes before slicing. Serve chilled.
How to Serve Carrot Cake Roll with Cream Cheese Frosting Filling
Serve this delicious carrot cake roll chilled. You can slice it into rounds and arrange them on a serving platter. It pairs well with a cup of tea or coffee, making for a nice afternoon treat. You can also dust some powdered sugar on top for added sweetness and presentation.
How to Store Carrot Cake Roll with Cream Cheese Frosting Filling
Store any leftover cake roll in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to make it in advance, you can also freeze it. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag. It can be frozen for up to 2 months.
Tips to Make Carrot Cake Roll with Cream Cheese Frosting Filling
- Make sure all ingredients are at room temperature for the best mixing results.
- When rolling the cake, do it tightly but gently to avoid cracking.
- If the cake is a bit stubborn, sprinkle more powdered sugar on the towel to prevent sticking.
- Feel free to customize the filling with extras like coconut or chocolate chips for added flair.
Variation
You can substitute different nuts or omit them altogether if you prefer a nut-free version. You can also add raisins or shredded coconut to the batter for added texture and flavor.
FAQs
Can I make this cake without walnuts?
Yes, you can easily leave out the walnuts or substitute them with another nut or even chocolate chips if you prefer.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.
Can I use a different frosting?
Absolutely! If cream cheese isn’t your favorite, you can use whipped cream or a buttercream frosting instead.
Carrot Cake Roll with Cream Cheese Frosting Filling
Ingredients
For the Cake
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs should be at room temperature
- 1 cup granulated sugar
- 1 cup grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional) can be omitted
For the Frosting
- 1 cup cream cheese, softened should be at room temperature
- 1/4 cup unsalted butter, softened should be at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs and sugar until light and fluffy. Gradually add the dry ingredients, and then fold in carrots, pineapple, and walnuts.
Baking
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare a clean kitchen towel and sprinkle it with powdered sugar.
- Once baked, invert the cake onto the towel and remove the parchment paper. Roll the cake with the towel from the short end and let it cool completely.
Filling and Assembly
- For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; mix until creamy.
- Unroll the cooled cake, spread the cream cheese filling evenly, and roll it back up without the towel.
Chill and Serve
- Chill in the refrigerator for at least 30 minutes before slicing. Serve chilled.
- Slice into rounds and arrange on a serving platter.