Here’s a delightful recipe for Carrot Cake Rolls with Cream Cheese Filling:
### Ingredients:
**For the Carrot Cake Roll:**
– 3/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup granulated sugar
– 2 teaspoons vanilla extract
– 2 cups finely grated carrots (about 2-3 medium carrots)
– Powdered sugar (for dusting)
**For the Cream Cheese Filling:**
– 1 package (8 oz) cream cheese, softened
– 1 cup powdered sugar, sifted
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
### Instructions:
1. **Prepare the Pan and Preheat Oven:**
– Preheat your oven to 350°F (175°C).
– Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang on the sides for easy removal. Grease the parchment paper.
2. **Make the Carrot Cake Batter:**
– In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
– In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and light in color, about 2-3 minutes.
– Add the vanilla extract and mix to combine.
– Gradually add the dry ingredients to the egg mixture, mixing just until combined.
– Fold in the grated carrots.
3. **Bake the Cake:**
– Spread the batter evenly into the prepared pan.
– Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
4. **Roll the Cake:**
– While the cake is baking, dust a clean kitchen towel generously with powdered sugar.
– Once the cake is done, immediately loosen it from the edges of the pan and turn it out onto the prepared towel.
– Carefully peel off the parchment paper.
– Starting from the short end, roll the cake and towel together into a tight roll. Let it cool completely on a wire rack.
5. **Make the Cream Cheese Filling:**
– In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
6. **Fill and Roll the Cake:**
– Once the cake is completely cooled, carefully unroll it.
– Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
– Gently roll the cake back up without the towel.
7. **Chill and Serve:**
– Wrap the carrot cake roll in plastic wrap and refrigerate for at least 1 hour before serving.
– Dust with additional powdered sugar if desired before slicing.
Enjoy your Carrot Cake Roll with Cream Cheese Filling!