Carrot Cake Cream Cheese Roll (Printable Version)
# What You'll Need:
→ Cake
01 -
150 g grated carrots
02 -
100 g all-purpose flour
03 -
120 g granulated sugar
04 -
1 tsp ground cinnamon
05 -
0.5 tsp ground nutmeg
06 -
1 tsp baking powder
07 -
3 large eggs
08 -
1 tsp vanilla extract
→ Filling
09 -
225 g cream cheese, softened
10 -
60 g powdered sugar, plus extra for dusting
11 -
1 tsp vanilla extract
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Line a 25x38 cm jelly roll pan with parchment paper and lightly grease it.
02 -
In a medium bowl, whisk together flour, baking powder, cinnamon, and nutmeg until well blended.
03 -
In a large bowl, beat eggs and granulated sugar at high speed until thickened and pale, about 3 to 5 minutes. Mix in vanilla extract.
04 -
Fold grated carrots into the egg mixture, then gently fold in the dry ingredients until just combined.
05 -
Spread batter evenly in prepared pan. Bake for 12–15 minutes, or until a toothpick inserted into the centre comes out clean.
06 -
While baking, lay a clean kitchen towel on a work surface and dust generously with powdered sugar.
07 -
Immediately after baking, invert the cake onto the sugared towel. Carefully peel off parchment and roll the cake up in the towel starting from a short side. Let cool completely.
08 -
Beat cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
09 -
Unroll the cooled cake gently and spread cream cheese filling evenly over the surface. Carefully reroll the cake without the towel.
10 -
Wrap the roll in plastic wrap and refrigerate for at least 1 hour. Slice and dust with extra powdered sugar before serving if desired.
# Helpful Notes:
01 -
Ensure the cake is completely cooled before adding the filling to prevent melting.
02 -
Dusting the towel generously with powdered sugar prevents sticking when rolling the warm cake.