Carrot Cake Roll with Cream Cheese Filling
Ingredients:
For the Cake:
3 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup finely grated carrots
1/2 cup chopped walnuts (optional)
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly.
Make the Cake Batter: In a large bowl, beat the eggs and sugar together until thick and pale. Gradually mix in the vegetable oil and vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add this mixture to the egg mixture, folding gently until just combined. Stir in the grated carrots and walnuts (if using).
Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Roll the Cake: Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel, starting from the short end. Allow it to cool completely.
Prepare the Filling: In a bowl, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
Assemble the Cake Roll: Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the cake. Roll the cake back up (without the towel this time) and wrap it in plastic wrap. Refrigerate for at least 1 hour to set.
Serve: Slice the roll into thick pieces and serve chilled or at room temperature.
Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 45 minutes (plus chilling time)
Kcal: 250 kcal per slice | Servings: 10 slices