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Carrot Cake Roll with Cream Cheese Frosting Filling

Carrot Cake Roll with Cream Cheese Frosting Filling

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Carrot Cake Roll with Cream Cheese Frosting Filling: A Delicious and Elegant Dessert

When it comes to desserts that impress, few can match the elegance and flavor of a Carrot Cake Roll. A delightful twist on the classic carrot cake, this recipe features a soft, moist sponge cake filled with a rich cream cheese frosting that will leave everyone asking for seconds. Perfect for special occasions, holidays, or whenever you want to indulge in a delicious treat, this carrot cake roll is sure to become a favorite in your baking repertoire.

Why You’ll Love This Carrot Cake Roll

  1. Elegant Presentation: The rolled-up cake has an eye-catching look that will impress your guests and make any occasion feel extra special. It’s like a beautiful dessert log, perfect for slicing into delicate, delicious pieces.
  2. Moist and Fluffy: The cake itself is light, fluffy, and incredibly moist thanks to the addition of grated carrots, making it a satisfying treat without being overly heavy.
  3. Cream Cheese Frosting: What’s a carrot cake without cream cheese frosting? The filling is rich, creamy, and just the right balance of sweet and tangy, creating a perfect contrast to the soft cake.
  4. Versatile: This cake roll can be served at holidays, birthday parties, or simply as an everyday treat. It’s a versatile dessert that will work for any occasion.

Ingredients

For the Carrot Cake:

  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups finely grated carrots (about 3 medium-sized carrots)
  • 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

Making the Carrot Cake Roll

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, making sure the paper hangs over the sides to make it easy to remove the cake later.
  2. Prepare the Cake Batter: In a large bowl, beat the eggs and sugar together until thick and pale, about 2 minutes. Add the vanilla extract and mix until fully combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the egg mixture, mixing until just combined.
  4. Fold in Carrots: Gently fold in the grated carrots and chopped nuts (if using) until evenly distributed throughout the batter.
  5. Bake the Cake: Pour the batter into the prepared pan, spreading it into an even layer. Bake for 12-15 minutes, or until the cake springs back when gently touched.
  6. Prepare the Cake for Rolling: While the cake is baking, place a clean kitchen towel on the counter and sprinkle it with powdered sugar. Once the cake is done, remove it from the oven and immediately flip it onto the prepared towel. Gently peel off the parchment paper and roll the cake up in the towel, starting from the short end. Let the cake cool completely while rolled up. This helps the cake maintain its shape when you fill and roll it later.
  7. For Complete Cooking STEPS Please Head On Ove

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