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1. Prepare the Carrot Cake:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease the paper lightly with cooking spray.
- In a large bowl, beat the eggs and granulated sugar together with an electric mixer for about 2 minutes until the mixture is light and fluffy. Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the egg mixture and fold them together until just combined.
- Stir in the grated carrots and, if desired, the chopped walnuts or pecans.
- Pour the batter into the prepared jelly roll pan and spread it out evenly.
- Bake for 12-15 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel and sprinkle it generously with powdered sugar.
- Once the cake is done, remove it from the oven and immediately turn it out onto the prepared towel. Gently peel off the parchment paper.
- Starting from one edge, roll the cake up with the towel, rolling it tightly but gently. Let it cool completely while rolled up (about 30-45 minutes).
2. Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Add the vanilla extract, powdered sugar, and pinch of salt. Beat until the mixture is smooth and fluffy.
3. Assemble the Cake Roll:
- Once the carrot cake has cooled completely, carefully unroll it from the towel.
- Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
- Gently roll the cake back up, this time without the towel, and transfer it to a serving platter, seam-side down.
4. Serve and Enjoy:
- You can dust the top of the cake roll with powdered sugar for a finishing touch, or garnish with extra chopped walnuts or pecans if desired.
- Slice the carrot cake roll into pieces and serve!
Tips for the Perfect Carrot Cake Roll:
- Grating the carrots: Use a fine grater or food processor to get the carrots finely grated, so they mix evenly into the batter.
- Chill the filling: If the cream cheese filling feels too soft to spread, refrigerate it for 10-15 minutes to firm it up.
- Prevent cracking: When rolling the cake, don’t rush it. Let it cool completely before rolling, and roll gently to avoid cracks.
This Carrot Cake Roll is the perfect combination of moist, spiced cake with a creamy, tangy filling—truly irresistible! Enjoy this treat for special occasions, or just when you’re craving something sweet! 🥕🍰
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