Carrot Cake Roll with Cream Cheese Frosting Filling
An impressive and simple dessert featuring a fluffy cake filled with creamy, tangy frosting.
Ingredients
Cake Ingredients
- 3 large eggs Room temperature
- 2/3 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 cup grated carrots
- 1/4 cup powdered sugar For rolling
Filling Ingredients
- 1 cup powdered sugar For filling
- 8 ounces cream cheese Softened
- 6 tablespoons unsalted butter Softened
- 1 teaspoon vanilla extract For filling
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper and lightly grease it.
- Whisk together the eggs and granulated sugar in a large bowl until thick and creamy.
- Add in the vegetable oil and vanilla extract, mixing until combined.
- Sift together the flour, baking powder, cinnamon, and salt in a separate bowl.
- Fold the dry ingredients into the egg mixture, gently mixing in the grated carrots.
Baking
- Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until the top springs back when touched.
- Turn out the cake immediately onto a clean kitchen towel dusted with powdered sugar. Roll the cake up with the towel and let it cool completely.
Making the Filling
- In the meantime, make the filling. Beat together powdered sugar, cream cheese, butter, and vanilla until smooth.
Assembly
- Unroll the cooled cake gently, spread the filling evenly over it, and re-roll the cake carefully without the towel.
- Chill the cake in the fridge before slicing and serving.
Notes
For a unique twist, try adding crushed pineapple to the filling for extra flavor! If you want a healthier option, substitute applesauce for some of the oil. Avoid overmixing the batter to keep your cake light and airy. Store wrapped tightly in plastic wrap in the refrigerator for 3-4 days or freeze the unfilled roll for up to 2 months.