🥕Carrot Cake Roll With Cream Cheese Filling😋
Ingredients:
For The Carrot Cake:
- 3 large eggs
- 2/3 cup sugar
- 2 Tbsp vegetable oil
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/4 tsp nutmeg — (optional)
- 2 tsp cinnamon
- 3/4 cup cake flour
- 2 cups shredded carrots — (drained if they are too wet)
- powdered sugar for rolling
For the Cream Cheese Filling:
- 6 oz cream cheese at room temperature
- 4 tbsp unsalted butter at room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
Cake Roll:
1 Preheat oven to 350 F. Generously spray a 10×15 in jelly roll pan with cooking spray, line with parchment paper. Spray paper with cooking spray and lightly flour it. Set a side.
2 Beat eggs on high for 3 minutes. Add sugar and beat for 3-4 minutes, on high until pale and frothy. Add vanilla extract and oil, mix to combine.
3 In a separate bowl combine flour, salt, baking powder, ginger, nutmeg and cinnamon. Stir dry ingredients into wet ingredients, until just combined, Do not over mix. Stir in carrots.
4 Transfer mixture into prepared pan, spread it using a spatula. Bake for 15-16 minutes until done, but still soft.
5 While carrot cake is baking, line a clean kitchen towel and sprinkle a generous amount of powdered sugar over it.
6 When cake is finished baking, take it out of the oven and quickly turn it over the kitchen towel, sprinkled with powdered sugar.
7 Starting at the short end, roll the cake with the towel. Let it cool completely for a few hours.
Frosting:
1 While cake is cooling, make the frosting.
2 In the bowl of a stand mixer with paddle attachment, beat butter and cheese until smooth. Add vanilla, then powdered sugar and beat until smooth.
To Assemble:
1 When cake is completely cool, carefully until it. Spread cream cheese frosting evenly and roll tightly. Chill cake roll for 1 hour, so it firms up a little.
2 Dust the top with powdered sugar. Slice and enjoy!
