Carrot Cake Roll with Cream Cheese Frosting Filling
Ingredients:
For the Cake:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups finely grated carrots
For the Cream Cheese Filling:
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Prepare the Cake Batter: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another large bowl, beat the eggs, sugar, and vanilla extract until pale and fluffy. Gradually add the dry ingredients and fold in the grated carrots.
Bake the Cake: Spread the batter evenly into the prepared pan and bake for 10-12 minutes, or until the cake is springy to the touch.
Roll the Cake: While the cake is still warm, gently roll it (with the parchment paper) starting from the short end. Allow it to cool completely in the rolled position.
Make the Cream Cheese Filling: Beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
Fill the Cake: Once the cake is completely cool, unroll it carefully, spread the cream cheese filling evenly over the surface, and re-roll the cake without the parchment paper.
Chill and Serve: Refrigerate the cake roll for at least 1 hour before slicing.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 32 minutes (includes chilling time)
Kcal: 260 kcal per serving | Servings: 10