Classic Carrot Cake Roll with Cream Cheese 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 ground nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
2 cups grated carrots
Powdered sugar (for dusting)
For the Cream Cheese Filling:
8 ounces cream cheese, softened
1 cup powdered sugar
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350Ā°F (175Ā°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat the eggs and granulated sugar until thick and pale. Add the vanilla extract and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots.
Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
When the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake and towel together into a log. Allow the cake to cool completely in the rolled-up position.
For the filling, beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the cake, then re-roll the cake without the towel.
Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour before serving. Dust with additional powdered sugar if desired before slicing.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Cooling Time: 1 hour | Total Time: 1 hour 32 minutes
Kcal: 350 kcal (per serving) | Servings: 10 servings
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