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Carrot Roll Cake with Cream Cheese Filling Recipe

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4 from 11 reviews

  • Author: Leila
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Carrot Roll Cake is a moist, spiced cake rolled with a smooth and creamy cream cheese filling. Perfect for a delightful dessert or tea-time treat, this recipe features a tender carrot-infused sponge cake dusted with powdered sugar to prevent sticking and filled with a luscious whipped cream cheese mixture. The cake is baked in a jelly roll pan, rolled while warm, then cooled and filled for an irresistible presentation and taste.

Ingredients

Cake Ingredients

  • 3 large eggs
  • 1 cup brown sugar (packed)
  • 1 cup carrots (finely grated and squeezed to remove excess moisture)
  • 1 ¼ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

For Dusting

  • ¼ to ⅓ cup powdered sugar

Filling Ingredients

  • 4 ounces cream cheese (at room temperature)
  • 1 ½ cups heavy whipping cream (very cold)
  • 1 cup powdered sugar

Instructions

  1. Preheat: Preheat the oven to 350°F (175°C) and line a 10 x 15-inch jelly roll pan with parchment paper, ensuring there is extra hanging over the sides to allow easy lifting of the cake later.
  2. Make the Cake Batter: In a large mixing bowl, beat the eggs and brown sugar together using an electric mixer on medium-high speed until the mixture is thick, pale, and reaches the 'ribbon stage'—this takes about 3 minutes. You’ll know it's ready when you can drag the batter with the beaters and form a figure 8 that slowly dissolves.
  3. Incorporate Carrots: Gently stir in the finely grated and drained carrots until fully incorporated with the egg and sugar mixture.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking powder, and salt until evenly combined.
  5. Fold Dry into Wet: Carefully fold the dry ingredients into the wet carrot mixture, mixing gently until just combined without overmixing to maintain cake lightness.
  6. Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and use a spatula to spread it to the edges. Bake in the preheated oven for 14 to 18 minutes. The cake is ready when it springs back lightly to the touch. Be mindful not to underbake, as a firmer cake will roll more easily.
  7. Prepare Rolling Surface: While the cake is baking, lay out a clean tea towel or parchment paper on a flat surface and sift a generous ¼ to ⅓ cup of powdered sugar over it to prevent sticking when rolling the cake.
  8. Remove and Invert Cake: Once baked, immediately lift the cake out of the pan using the parchment paper edges. Carefully invert the cake onto the sugared tea towel or parchment paper, then gently peel off the parchment paper it was baked on.
  9. Roll Cake While Warm: Starting from the short side, roll the cake up inside the towel or parchment paper to form a log shape. Allow it to cool completely in this rolled position, which helps the cake hold its shape and prevents cracking later.
  10. Make the Filling: In a mixing bowl, beat the room temperature cream cheese until smooth. Add the very cold heavy whipping cream and powdered sugar, then beat the mixture until it becomes thick and creamy, forming a rich filling.
  11. Fill the Cake: Once the cake is completely cooled, carefully unroll it and spread the cream cheese filling evenly over the entire surface of the cake.
  12. Reroll and Chill: Roll the cake back up tightly without the towel or parchment paper. Wrap the roll securely in plastic wrap and refrigerate for at least one hour to set before slicing and serving.

Notes

  • Ensure the grated carrots are squeezed well to remove excess moisture for a better texture in the cake.
  • The ribbon stage in beating eggs is crucial for a light and airy cake batter.
  • Dusting the towel or parchment with powdered sugar prevents the cake from sticking when rolling.
  • Rolling the cake while warm helps prevent cracks in the sponge.
  • Chilling the filled cake allows the filling to set and makes slicing easier.
  • If preferred, you can lightly toast the walnuts or add raisins for added texture in the cake batter (optional).
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/carrot-roll-cake-with-cream-cheese-filling-recipe/