Why Make This Recipe
Fluffy Carrot Roll Cake with Cream Cheese Filling is a delightful treat that combines the sweetness of carrots with a creamy filling. This cake is perfect for any occasion, whether it’s a birthday party, a family gathering, or just a delicious dessert for yourself. The combination of flavors and textures makes it a favorite among many, and it’s surprisingly easy to make!
How to Make Fluffy Carrot Roll Cake with Cream Cheese Filling
Ingredients:
For the cake:
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/4 cup vegetable oil
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and sugar until light and fluffy, about 3 minutes. Stir in the vanilla extract and grated carrots.
- Gradually fold in the dry ingredients until well mixed.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for a few minutes. While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up tightly in the towel. Let it cool completely while rolled up.
- In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled completely, gently unroll it. Spread the cream cheese filling evenly over the cake.
- Carefully re-roll the cake, this time without the towel, and transfer it to a serving platter.
- Slice the cake into rounds and serve. Dust with powdered sugar if desired for extra sweetness and decoration.
How to Serve Fluffy Carrot Roll Cake with Cream Cheese Filling
Serve this cake chilled or at room temperature. It looks lovely on a platter and can be sliced into rolls for easy serving. You can add a sprinkle of powdered sugar on top for a nice touch. It pairs wonderfully with a cup of tea or coffee.
How to Store Fluffy Carrot Roll Cake with Cream Cheese Filling
Store any leftover cake in the refrigerator. Wrap it in plastic wrap to keep it fresh. It should last for about 3-4 days in the fridge. If you want to keep it longer, you can also freeze it for up to 2 months. Just be sure to wrap it tightly.
Tips to Make Fluffy Carrot Roll Cake with Cream Cheese Filling
- Make sure to grate the carrots finely so they blend well into the batter.
- Don’t skip the cooling step after baking; rolling the cake while warm helps it maintain its shape.
- Experiment with the spices! You can add a pinch of ginger or allspice for extra flavor.
Variation
You can add nuts such as walnuts or pecans to the filling for some crunch. Another variation is to include raisins in the cake batter for added sweetness.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make this cake a day ahead. It tastes just as good the next day!
2. Can I use different fillings?
Absolutely! You can use whipped cream or any other type of frosting you like.
3. What can I substitute for cream cheese?
If you’re looking for a dairy-free option, you can use a dairy-free cream cheese substitute.
Enjoy making this delicious Fluffy Carrot Roll Cake with Cream Cheese Filling! It’s sure to impress everyone who tries it.
Print
Fluffy Carrot Roll Cake with Cream Cheese Filling
A delightful carrot roll cake filled with creamy cheese, perfect for any occasion.
- Total Time: 30 minutes
- Yield: 8 servings 1x
Ingredients
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/4 cup vegetable oil
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and sugar until light and fluffy, about 3 minutes. Stir in the vanilla extract and grated carrots.
- Gradually fold in the dry ingredients until well mixed.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for a few minutes. While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up tightly in the towel. Let it cool completely while rolled up.
- In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled completely, gently unroll it. Spread the cream cheese filling evenly over the cake.
- Carefully re-roll the cake, this time without the towel, and transfer it to a serving platter.
- Slice the cake into rounds and serve. Dust with powdered sugar if desired.
Notes
Make sure to grate the carrots finely and don’t skip the cooling step after baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg