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Easy Carrot Cake Roll Recipe

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Carrot Cake Roll with Cream Cheese Filling The Best Cake Recipes
Carrot Cake Roll with Cream Cheese Filling The Best Cake Recipes from thebestcakerecipes.com

Description

This easy carrot cake roll recipe is a delicious and simple dessert that is perfect for any occasion. It features a light and fluffy cake roll filled with a creamy and sweet cream cheese filling. The carrot cake flavors are perfect for the fall season, and this recipe is sure to be a hit with your family and friends.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 15 minutes.

Ingredients

  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin
  • 1 cup finely grated carrots
  • 1/4 cup confectioner's sugar
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 tsp vanilla extract

Equipment

  • Large mixing bowl
  • Electric mixer
  • 9x13 inch baking sheet
  • Parchment paper
  • Kitchen towel

Method

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat eggs and sugar until light and fluffy.
  4. Stir in pumpkin and grated carrots.
  5. Add dry ingredients to wet ingredients and mix until fully combined.
  6. Pour batter onto a lined 9x13 inch baking sheet and spread evenly.
  7. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. While the cake is still warm, use a kitchen towel to gently roll the cake from one end to the other. Allow the cake to cool completely while rolled up.
  9. In a separate bowl, mix together confectioner's sugar, cream cheese, unsalted butter, and vanilla extract until smooth and creamy.
  10. Carefully unroll the cake and spread the cream cheese filling evenly over the cake.
  11. Roll the cake back up and refrigerate until ready to serve.

Notes

  • Be sure to spread the cream cheese filling evenly over the cake to avoid any gaps or air pockets.
  • Refrigerate the cake for at least 30 minutes before slicing to help it hold its shape.
  • You can also dust the top of the cake with confectioner's sugar or sprinkle with chopped nuts for extra flavor and texture.

Nutrition Info

  • Serving size: 1 slice (1/8th of cake)
  • Calories: 290
  • Total Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 95mg
  • Sodium: 280mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 1g
  • Sugars: 26g
  • Protein: 5g

Recipes FAQ

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin instead of canned. Simply roast the pumpkin until tender, then puree it in a food processor or blender until smooth. Use the same amount of fresh pumpkin puree as you would canned.

Can I make this recipe in advance?

Yes, you can make this recipe in advance. Simply store the rolled cake in the refrigerator for up to 24 hours before slicing and serving.

Can I freeze this recipe?

Yes, you can freeze this recipe. Wrap the rolled cake tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight before slicing and serving.

Recipe Tips

  • Be sure to use room temperature cream cheese and butter for the filling to ensure a smooth and creamy texture.
  • You can also add chopped nuts or raisins to the cake batter for extra texture and flavor.
  • To prevent the cake from sticking to the kitchen towel, dust it with confectioner's sugar before rolling.
  • For a gluten-free version, use a gluten-free all-purpose flour blend in place of regular flour.

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