Welcome to a world of sweetness and indulgence with our recipe for Carrot Cake Roll with Cream Cheese! This delightful dessert combines the classic flavors of carrot cake with the creamy richness of cream cheese frosting, all wrapped up in a beautiful roll. Perfect for special occasions, holidays, or simply satisfying your sweet tooth, this cake roll is sure to impress your family and friends. Join us as we dive into the delicious details of creating this irresistible treat!
Ingredients
For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup shredded carrots
- 1/4 cup powdered sugar (for dusting)
For the Cream Cheese Frosting:
- 1 cup cream cheese
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, leaving an overhang on the long sides.
- In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy.
- Add the canned pumpkin and lemon juice to the egg mixture, and mix until well combined.
- In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded carrots until evenly distributed throughout the batter.
- Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula.
- Bake in the preheated oven for 12-15 minutes, or until the cake is set and springs back when lightly touched.
- While the cake is baking, lay a clean kitchen towel flat on the counter and sprinkle it evenly with powdered sugar.
- Once the cake is done baking, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
- Starting from one of the short ends, carefully roll the cake and towel together into a tight spiral. Place the rolled cake on a wire rack to cool completely.
- While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled completely, carefully unroll it and spread the cream cheese frosting evenly over the surface.
- Carefully re-roll the cake without the towel, starting from the same end as before. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before serving.
- When ready to serve, dust the top of the cake roll with powdered sugar for a decorative touch.
Cook Notes and Variations
- Be sure to use canned pumpkin puree, not pumpkin pie filling, for the cake batter.
- If you prefer a stronger spice flavor, you can increase the amounts of cinnamon, nutmeg, and ginger in the cake batter.
- Feel free to add chopped nuts or raisins to the cake batter for extra texture and flavor.
Frequently Asked Questions (FAQs)
Q: Can I make this cake roll ahead of time?
A: Yes, you can prepare the cake roll in advance and store it in the refrigerator until ready to serve. It actually tastes better after chilling for a few hours, as it allows the flavors to meld together.
Q: How should I store leftovers?
A: Any leftover cake roll should be stored in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
Q: Can I freeze this cake roll?
A: Yes, you can freeze the unfrosted cake roll for up to 2-3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before frosting and serving.
Q: Can I use a different frosting?
A: While cream cheese frosting pairs perfectly with carrot cake, you can certainly use a different frosting if you prefer. Vanilla buttercream or whipped cream would both be delicious alternatives.
Keto Version and Low Carb Version
Keto Version:
For a keto-friendly version of this cake roll, you can use almond flour instead of all-purpose flour and a sugar substitute such as erythritol or stevia in place of granulated sugar. For the frosting, use a keto-friendly sweetener and cream cheese.
Low Carb Version:
To make a low-carb version, you can reduce the amount of sugar in the cake batter and frosting, or use a sugar substitute. Additionally, you can omit the powdered sugar dusting on top of the cake.
In conclusion, this Carrot Cake Roll with Cream Cheese is a delightful dessert that’s perfect for any occasion. With its moist and flavorful cake and creamy cream cheese frosting, it’s sure to be a hit with your family and friends. Whether you’re celebrating a special event or simply treating yourself to something sweet, this cake roll is guaranteed to satisfy your cravings and leave you craving more. So why wait? Gather your ingredients and get ready to roll out this irresistible dessert today
