Carrot Cake Roll with Cream Cheese Filling


+To make the carrot cake:

°3 large eggs

°2/3 cup sugar

°2 tablespoons vegetable oil

°1 teaspoon vanilla

°1/2 teaspoon salt

°1 teaspoon baking powder

°1 teaspoon ground ginger

°1/4 teaspoon nutmeg – (optional)

°2 teaspoons cinnamon

°3/4 cup cake flour

°2 cups shredded carrots – (drained if too wet)

°powdered sugar for rolling

+For cream cheese fill:

°6 oz cream cheese

°4 tablespoons unsalted butter, at room temperature

°2 cups powdered sugar

°1 extra teaspoon vanilla


Roll Cake:

Preheat oven to 350°F, generously spray 10 x 15 in a jelly-roll pan with cooking spray, and spray with parchment paper.

Spray the paper with cooking spray and finely chop it. Sit aside.Beat eggs on high heat for 3 minutes. Add sugar and beat for 3-4 minutes, over high heat until pale and foamy.

Add vanilla extract and oil and blend together.In  separate bowl, mix flour, salt, baking powder, ginger, nutmeg & cinnamon. Stir the dry ingredients into the wet ingredients, until just combined, don’t over mix.

Heart in the islands.Transfer the mixture to the prepared skillet, spreading with a spoon. Bake for 15-16 minutes, until set, but still tender.

While the carrot cake is baking, put a clean kitchen towel on it and sprinkle a generous amount of powdered sugar on it.

When the cake is done baking, remove it from the oven and quickly flip it over a kitchen towel, sprinkled with powdered sugar.

Starting at the short end, wrap the cake in the towel. Let it cool totally for a some h.frost:

While the cake is cooling, prepare the decorations.In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cheese until smooth.

Add the vanilla, then the powdered sugar and beat until the mixture is smooth.

to assemble:

When the cake has completely cooled, carefully to combine. Spread the cream cheese evenly and roll tightly. Refrigerate the cake roll for 1 hour, until slightly firm.

Sprinkle powdered sugar on the face.

Slice & Enjoy !

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