Carrot Cake Roll is a delightful twist on the classic carrot cake. This dessert features a light and fluffy carrot-flavored sponge cake rolled with a creamy and rich cream cheese filling. The combination of spices, sweetness, and tanginess creates a delectable treat that’s perfect for any occasion. In this blog post, we’ll walk you through the ingredients, instructions, cooking notes, and variations for making a perfect Carrot Cake Roll. Additionally, we’ll provide a keto and low-carb version for those who are health-conscious. Let’s get started!
Ingredients for Carrot Cake Roll
For the Cake Roll:
- 3 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla essence
- 2 teaspoons vegetable oil
- 1 cup finely shredded carrots
- Powdered sugar (for dusting)
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla essence
- 1/4 cup brown sugar (optional for topping)
- 1/4 cup finely chopped pecans or walnuts (optional)
Instructions
1. Preheat and Prepare:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. Mix Dry Ingredients:
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and salt.
3. Beat Wet Ingredients:
- Beat Eggs and Sugar: In another bowl, beat the eggs and granulated sugar together until light and fluffy. Add the vanilla essence and vegetable oil, and mix until well combined.
4. Combine and Fold:
- Fold in Carrots: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the finely shredded carrots gently.
5. Bake the Cake:
- Spread Batter: Pour the batter into the prepared jelly roll pan, spreading it evenly.
- Bake: Bake for 12-15 minutes or until the cake springs back when lightly touched.
6. Roll the Cake:
- Prepare Towel: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Roll Cake: Once the cake is done, immediately invert it onto the prepared towel. Peel off the parchment paper and roll the cake up in the towel, starting from the short end. Let it cool completely.
7. Make the Filling:
- Beat Cream Cheese and Butter: In a medium bowl, beat the softened cream cheese and melted butter together until smooth.
- Add Sugar and Vanilla: Gradually add the powdered sugar and beat until well combined. Mix in the vanilla essence.
8. Assemble the Cake Roll:
- Unroll Cake: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
- Reroll Cake: Gently reroll the cake without the towel. Transfer to a serving platter.
9. Optional Topping:
- Top with Brown Sugar and Nuts: Sprinkle the top with brown sugar and finely chopped pecans or walnuts if desired.
10. Chill and Serve:
- Chill: Refrigerate the cake roll for at least 1 hour before serving to set the filling.
- Serve: Slice and serve your delicious Carrot Cake Roll. Enjoy!
Cooking Notes and Variations
Cooking Notes:
- Shredding Carrots: For best results, use freshly shredded carrots. Pre-shredded carrots can be too dry and may not blend well into the batter.
- Room Temperature Ingredients: Make sure the cream cheese and butter are at room temperature before making the filling for a smoother texture.
Variations:
- Add Raisins: Add 1/4 cup of raisins to the batter for extra sweetness and texture.
- Spiced Version: Increase the cinnamon to 1 teaspoon and add 1/4 teaspoon of cloves for a spicier version.
- Pineapple: Add 1/4 cup of crushed pineapple (drained) to the batter for a tropical twist.
Keto and Low-Carb Version
Ingredients:
- For the Cake Roll:
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup erythritol or other keto-friendly sweetener
- 1 teaspoon vanilla extract
- 2 teaspoons coconut oil, melted
- 1 cup finely shredded carrots
- Powdered erythritol (for dusting)
- For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered erythritol
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions:
- Follow the same instructions as the original recipe, substituting the flour and sugar with keto-friendly alternatives. Use almond flour for the cake and erythritol for the sweetener.
The Carrot Cake Roll is a delightful dessert that combines the flavors of a traditional carrot cake with a creamy, rich filling. Whether you stick to the classic recipe or try the keto and low-carb version, this treat is sure to impress your family and friends. Perfect for celebrations, gatherings, or just a sweet indulgence, this Carrot Cake Roll will become a favorite in no time. Happy baking!
Frequently Asked Questions (FAQs)
Q: Can I make the Carrot Cake Roll ahead of time?
A: Yes, you can make the cake roll ahead of time and refrigerate it for up to 2 days. Just be sure to wrap it tightly in plastic wrap to keep it fresh.
Q: Can I freeze the Carrot Cake Roll?
A: Yes, you can freeze the Carrot Cake Roll. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: Can I use different types of nuts in the filling?
A: Absolutely! Feel free to use your favorite nuts such as pecans, walnuts, or even almonds.
Q: How can I make the cake roll gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend that you trust. Ensure all other ingredients are gluten-free as well.
Q: Can I use low-fat cream cheese for the filling?
A: Yes, you can use low-fat cream cheese to reduce the calorie content, but the texture may be slightly less creamy.
Enjoy your baking adventure with this delectable Carrot Cake Roll recipe!
