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Carrot Cake Roll

The Carrot Cake Roll is a delightful combination of warm spices and creamy filling. The grated carrots give the cake a moist texture, while the cream cheese and butter filling add a rich and tangy flavor. This dessert is not only delicious but also visually appealing, making it perfect for special occasions.
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Updated on Monday 25 November 2024
Carrot Cake Roll
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Carrot Cake Roll | Myhomemaderecipe.com

The Carrot Cake Roll is a visually stunning dessert that combines the earthy flavors of carrots with the warmth of spices like cinnamon, nutmeg, and ginger. The creamy filling, made with softened cream cheese and butter, adds a tangy richness that complements the spiced cake perfectly.

Before we dive into the step-by-step process of creating this delectable treat, let’s take a look at the ingredients you’ll need to make it.

INGREDIENTS

  • Grated Carrots: Freshly grated carrots are essential for adding moisture and flavor to the cake. Make sure to grate them finely.
  • Large Eggs: These provide structure and richness to the cake, helping it to rise and stay tender.
  • All-purpose Flour: The base of the cake, which gives it structure.
  • Baking Powder & Baking Soda: These leavening agents help the cake rise and create a light, airy texture.
  • Ground Cinnamon, Nutmeg, and Ginger: These spices add warmth and depth of flavor to the cake, making it taste like a classic carrot cake.
  • Salt: Enhances the flavors and balances the sweetness.
  • Granulated Sugar: Adds sweetness and helps to create a tender crumb.
  • Vanilla Extract: Adds a subtle flavor that enhances the other ingredients.
  • Powdered Sugar for Dusting: Used for dusting the towel before rolling the cake, which helps prevent sticking.
  • Softened Cream Cheese: The base of the filling, which adds tanginess and richness.
  • Unsalted Butter: Adds creaminess and helps to smooth out the filling.
  • Powdered Sugar: Sweetens the filling and helps to thicken it.

INSTRUCTIONS

Step 1:
Begin by preheating your oven to 375°F (190°C). Prepare a 10x15-inch jelly roll pan by coating it with cooking spray, lining it with parchment paper, and then greasing the parchment paper as well.
Step 2:
In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir these dry ingredients together until well mixed, then set the bowl aside.
Step 3:
In a separate larger bowl, whisk together the large eggs and granulated sugar until the mixture becomes light and airy. This will take a few minutes, and the result should be a pale, fluffy mixture.
Step 4:
Add the grated carrots and vanilla extract to the egg mixture. Stir gently until the ingredients are fully incorporated.
Step 5:
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. You want the batter to be just combined to maintain its light texture.
Step 6:
Spread the batter evenly across the prepared jelly roll pan. Use a spatula to smooth out the surface, ensuring the batter is distributed in an even layer.
Step 7:
Bake the cake in your preheated oven for 10-12 minutes, or until the cake turns golden brown and springs back when lightly touched. While the cake is baking, prepare the filling.
Step 8:
For the filling, beat the softened cream cheese and unsalted butter together until smooth. Add the vanilla extract and powdered sugar, mixing until the filling is uniform and creamy.
Step 9:
Once the cake is baked, use a knife to gently loosen the edges. Turn the cake out onto a kitchen towel that has been generously dusted with powdered sugar. Carefully peel off the parchment paper.
Step 10:
Using the towel to assist, roll the cake up from one end to the other, creating a tight roll. Allow the rolled cake to cool completely, which may take about an hour.
Step 11:
After the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the entire surface. Roll the cake back up, this time without the towel, and wrap it tightly in plastic wrap. Refrigerate the cake for at least one hour to allow the filling to set.
Step 12:
Before serving, trim the ends of the roll for a clean finish, dust with additional powdered sugar if desired, and slice into pieces to serve.

Serving and Storage Tips

  • Serving: Serve the Carrot Cake Roll slightly chilled or at room temperature. It pairs wonderfully with a cup of coffee or tea.
  • Garnishes: Consider garnishing with a dusting of powdered sugar, a drizzle of caramel sauce, or a few sprigs of fresh mint for a pop of color.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to a month; just wrap it tightly in plastic wrap and foil.

Helpful Notes

  • Variations: For a nutty twist, add some finely chopped walnuts or pecans to the batter. You can also add raisins for extra sweetness.
  • Substitutions: If you’re looking for a dairy-free option, try using a plant-based cream cheese and butter substitute in the filling.
  • Flavor Enhancements: Adding a pinch of ground cloves or allspice to the batter can deepen the flavor profile.

Tips from well-known chefs

  • Chef A: "For a perfectly smooth roll, make sure your filling is well-beaten and has no lumps before spreading it on the cake."
  • Chef B: "Rolling the cake while it’s still warm prevents cracks and ensures a tight, even roll."
  • Chef C: "Don’t rush the cooling process; letting the cake cool completely is key to a successful roll."

Carrot Cake Roll

This Carrot Cake Roll is a delightful dessert featuring a spiced carrot cake wrapped around a creamy filling. Perfect for any special occasion.

Prep Time
20 Minutes
Cook Time
12 Minutes
Total Time
32 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: Dessert

Yield: 8 Servings (1 roll)

Dietary: Vegetarian

Ingredients

01 Grated carrots.
02 Large eggs.
03 All-purpose flour.
04 Baking powder, 1 teaspoon.
05 Baking soda, 1/2 teaspoon.
06 Ground cinnamon, 1/2 tsp.
07 Ground nutmeg, 1/4 tsp.
08 Ground ginger, 1/4 tsp.
09 Salt, 1/4 teaspoon.
10 Granulated sugar, 1 cup.
11 Vanilla extract, 1/2 tsp.
12 Powdered sugar for dusting.
13 Softened cream cheese, 8 oz.
14 Unsalted butter, 1/4 cup.
15 Powdered sugar, 1 cup.

Instructions

Step 01

Preheat the oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan with cooking spray, line with parchment paper, then grease the paper.

Step 02

In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 03

In another bowl, whisk eggs with sugar until light and airy. Mix in grated carrots and vanilla extract.

Step 04

Gently fold the dry ingredients into the wet mixture until just combined.

Step 05

Spread the batter evenly in the prepared pan. Bake for 10-12 minutes until golden and springy to the touch.

Step 06

While baking, prepare the filling by beating cream cheese and butter until smooth. Add vanilla extract and powdered sugar, mixing until well combined.

Step 07

After baking, loosen the cake edges with a knife and turn it onto a sugared towel. Remove the parchment paper.

Step 08

Roll the cake up with the towel from one end and let it cool completely.

Step 09

Once cool, unroll the cake, spread the filling evenly, then roll the cake up again without the towel. Wrap in plastic wrap and chill for an hour.

Step 10

Trim the ends, dust with powdered sugar, and serve.

Notes

  1. The cake roll is delicate, so handle with care when rolling to avoid cracking.
  2. Chilling the cake after rolling helps the filling set and makes slicing easier.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 15g
  • Total Carbohydrate: 50g
  • Protein: 5g