Description
Delightful Carrot Roll Cake weaves sweet memories with each delicate slice, promising a perfect balance of spiced warmth and creamy richness. Delicate layers roll together, inviting you to savor a dessert that whispers comfort and celebration in every tender bite.
Ingredients
Scale
Cake Dry Ingredients:
- 3/4 cup (180 ml) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Cake Wet Ingredients and Mix-ins:
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/4 cup (60 ml) vegetable oil
Cream Cheese Filling:
- 8 ounces (226 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1/4 cup (56 g) unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350F (175C) and prepare a 15×10-inch pan by lining it with parchment paper, then lightly greasing the surface to prevent sticking.
- Create the cake mixture by combining dry ingredients in one bowl, whisking flour, baking powder, baking soda, cinnamon, nutmeg, and salt together thoroughly.
- In a separate mixing bowl, whip eggs and sugar until they become light and airy, approximately 3 minutes, creating a fluffy base for the cake.
- Incorporate vanilla extract and grated carrots into the egg mixture, stirring until evenly distributed throughout the batter.
- Gently fold the dry ingredients into the wet mixture, ensuring no flour pockets remain and maintaining the batter’s delicate texture.
- Pour the batter into the prepared pan, using a spatula to spread it evenly and create a smooth surface for uniform baking.
- Bake for 12-15 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when the cake is fully cooked.
- Remove the cake from the oven and immediately invert it onto a kitchen towel generously dusted with powdered sugar.
- Carefully peel away the parchment paper and tightly roll the warm cake within the towel, allowing it to cool completely in this cylindrical shape.
- Prepare the cream cheese filling by blending cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled, gently unroll it and spread the cream cheese filling evenly across the surface.
- Carefully re-roll the cake without the towel, ensuring a tight and neat spiral.
- Transfer the rolled cake to a serving platter and optionally dust with additional powdered sugar for an elegant finish.
- Slice into rounds and serve, revealing the beautiful swirl of cake and cream cheese filling.
Notes
- Gentle Rolling Technique: Use a light touch when rolling the cake to prevent cracking, ensuring a smooth, seamless texture that looks professional and appetizing.
- Moisture Preservation: Cover the cooled cake roll with plastic wrap to keep it moist and prevent drying out, extending its delicious freshness for several days.
- Gluten-Free Adaptation: Swap regular flour with a gluten-free blend to make this recipe accessible for those with gluten sensitivities, maintaining the cake’s soft and tender crumb.
- Temperature Precision: Allow cream cheese and butter to reach room temperature before mixing the filling, guaranteeing a silky-smooth consistency without lumps.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg