Carrot Cake Roll With Cream Cheese Filling

OMG, this classic Easter dessert is perfectly moist, delicious and made with fresh carrots and stuffed with the most heavenly cream cheese frosting filling also a great way to enjoy the carrot cake without having to do a lot of decorating as to a regular cake !!

Carrot Cake Roll With Cream Cheese Filling

Ingredients:

– Egg: 3 (large)

– Vanilla

– Sugar: 2/3 C

– Vegetable oil: 2 TBSPs

– Shredded carrots: 2 cups

– White flour: 3/4 cup

– Baking powder: 1 teaspoon

– Cinnamon powder: half teaspoon

– Ginger and nutmeg powder: quarter teaspoon

For the cream:

– White cream cheese: 200 gr

– Powdered sugar: two cups

– Vanilla

– Butter : 60 gr (at room temperature)

Instructions:

Preheat your oven to 180°C (350°F) to get it ready for baking.

In a mixing bowl, combine the flour, baking powder, and spices, then fold in the shredded carrots. Set this mixture aside.

In a separate bowl, beat the eggs, vanilla, and granulated sugar until the mixture is light and has doubled in volume.

Gently mix in the vegetable oil until just combined.

Gradually incorporate the flour mixture into the wet ingredients, stirring gently with a whisk until smooth.

Pour the batter onto a greased baking sheet lined with parchment paper (approximately 20 cm x 40 cm). Bake in the preheated oven for about 12 minutes.

Once baked, allow the cake to cool slightly before transferring it onto a damp kitchen towel. Carefully roll the cake up in the towel and let it cool completely in the refrigerator.

For the filling, beat together the cream cheese, softened butter, vanilla, and powdered sugar until creamy. Chill the mixture in the refrigerator for a bit to firm up.

After the cake has chilled, gently unroll it and spread a thin layer of the cream cheese filling over the surface, leaving a small border at the edges.

Carefully roll the cake back up, ensuring the filling stays inside. Wrap it tightly in plastic wrap and refrigerate for about 2 hours. When ready to serve, dust with powdered sugar and enjoy!

Notes:

Egg Temperature: For best results, use room temperature eggs as they incorporate better and help create a lighter texture.

Carrot Preparation: Use finely shredded carrots for a smoother texture in the cake. Pre-packaged shredded carrots are convenient but fresh ones tend to have better flavor.

Baking Sheet: Make sure to line the baking sheet with parchment paper to prevent sticking. Greasing the pan alone might not be sufficient.

Cooling Technique: After removing the cake from the oven, let it cool for just a few minutes before rolling. This helps maintain the shape and prevents it from cracking.

Filling Variations: Feel free to customize the cream cheese filling by adding spices like cinnamon or orange zest for extra flavor.

Serving Suggestions: The roll can be sliced and served plain, or topped with additional cream cheese frosting or a drizzle of caramel for extra indulgence.

Storage: The rolled cake can be stored in the refrigerator for up to 3 days. It also freezes well; just wrap it tightly in plastic wrap and foil.

Presentation: To make it visually appealing, consider garnishing with chopped nuts or a sprinkle of shredded coconut before serving.

Texture Preference: If you prefer a moister cake, slightly underbake it, keeping in mind that it should still be fully cooked.

Make Ahead: You can prepare the cake a day in advance. Just wrap it tightly and refrigerate, then fill it right before serving for the freshest taste.

Nutrition Information:

YIELDS: 10 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use pre-packaged shredded carrots?

Yes, you can use pre-packaged shredded carrots for convenience, but freshly shredded carrots often have better flavor and moisture.

How do I prevent the cake from cracking when rolling?

Make sure to roll the cake while it’s still warm and use a damp towel to help keep it pliable.

Don’t let it cool completely before rolling.

What can I substitute for vegetable oil?

You can use melted coconut oil, applesauce, or melted butter as alternatives to vegetable oil.

How long can I store the rolled cake?

The cake can be stored in the refrigerator for up to 3 days.

It also freezes well for about a month if wrapped tightly.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and fill it just before serving for the freshest taste.

What can I add to the filling for extra flavor?

Consider adding a teaspoon of cinnamon, nutmeg, or even orange zest to the cream cheese filling for a flavor boost.

Can I make this recipe gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend.

Make sure to check that other ingredients are also gluten-free.

What if I don’t have cream cheese?

You can use mascarpone cheese or Greek yogurt mixed with a bit of powdered sugar as an alternative, though the flavor will differ slightly.

How should I serve the cake roll?

Slice the roll and serve it chilled, dusted with powdered sugar.

You can also top it with additional cream cheese frosting if desired.

Is it possible to make a smaller batch?

Yes, you can halve the ingredients to make a smaller roll, but make sure to adjust the baking time accordingly.