This carrot cake roll with cream cheese filling is the perfect treat for spring! The moist and flavorful cake is rolled up with a creamy and tangy filling, making it irresistible. The best part is that it's surprisingly easy to make.
Ingredients
For the cake roll:
3Eggs, Large, at room temperature
¾ cFlour
⅔cGranulated sugar
½ tspBaking powder
1tspVanilla
½tspBaking soda
2 tbspVegetable oil
¼tspSalt
1 ¾cCarrots, Finely grated
1 tbspCinnamon
Powdered sugar for dusting
For the frosting:
5 tbspButter, softened
2cPowdered sugar
8ozCream cheese, softened
1 tspVanilla
Instructions
Heat the oven to 350 degrees.
Line a jelly roll pan with parchment paper, being sure to leave some hanging over the edges.
Blend together the baking powder, cinnamon, baking soda, flour and salt in a bowl.
Beat together the sugar, eggs and vanilla for 1 minute.
Add in the vegetable oil and dry ingredients, and blend until smooth.
Fold the carrots into the mixture.
Spread the cake evenly over the jelly roll pan, and bake for 10-12 minutes.
While the cake is baking, add a thin layer of powdered sugar along the surface of a large clean kitchen towel. Set aside.
Remove the cake from the oven, and immediately, turn it out onto the sugar covered kitchen towel.
Remove the parchment paper from the cake, and roll the cake tightly in the towel, starting at the smaller end.
Let the cake cool completely.
Blend together the frosting ingredients until smooth and creamy.
Carefully unroll the cake from the towel.
Spread the frosting over the cake, and discard the towel.
Roll the cake tightly closed again carefully.
Chill the cake seam side down for 40 minutes before serving.