Name: Carrot Cake Roll with Cream Cheese Filling
Ingredients: ¾ cup all-purpose flour; 2 tsp ground cinnamon; 1 tsp baking powder; ½ tsp kosher salt; ½ tsp ground ginger; ¼ tsp ground nutmeg; ⅛ tsp ground cloves; 3 large eggs; ½ cup granulated sugar; 2 tbsp vegetable oil; 1 tsp pure vanilla extract; 3 medium carrots, shredded; 1 cup confectioners sugar; 1 (8 oz) package cream cheese, softened; 6 tbsp salted butter, softened; 1 tsp pure vanilla extract; 3 cups confectioners sugar; ½ tsp vanilla extract; 10-11 tbsp milk

Description

Delight in the flavors of carrot cake in a unique roll form, filled with creamy and tangy cream cheese filling. This dessert is perfect for impressing guests or treating yourself to a delightful sweet treat.

Ingredients

For the Cake:

¾ cup all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
½ tsp kosher salt
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
3 large eggs
½ cup granulated sugar
2 tbsp vegetable oil
1 tsp pure vanilla extract
3 medium carrots, shredded

For the Filling:

1 cup confectioners sugar
1 (8 oz) package cream cheese, softened
6 tbsp salted butter, softened
1 tsp pure vanilla extract

For the Glaze Drizzle:

3 cups confectioners sugar
½ tsp vanilla extract
10–11 tbsp milk

Instructions

Prepare the Cake:

Preheat oven to 375°F (190°C). Line a 15 x 10 inch jelly roll pan with parchment paper, leaving some overhang on each side.
In a medium bowl, whisk together flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves.
In a large bowl, whisk eggs and granulated sugar until combined. Add vegetable oil, vanilla extract, and shredded carrots. Mix until well combined.
Fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 12 minutes or until the cake springs back when touched lightly.
Remove the cake from the oven and immediately lift it out of the pan using the parchment paper overhang. Place the cake onto a large cutting board lined with parchment paper.
Gently roll the warm cake lengthwise along with the parchment paper. Let the cake cool completely in this rolled-up form on a wire rack.

Prepare the Filling:

In a medium bowl, combine confectioners sugar, softened cream cheese, softened butter, and vanilla extract. Whisk until smooth and creamy.
Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a small gap around the edges.
Reroll the cake tightly, using the parchment paper to help lift and guide it. Wrap the rolled cake in plastic cling wrap and refrigerate for at least 1 hour to set.

Prepare the Glaze:

Before serving, prepare the glaze. In a mixing bowl, whisk together confectioners sugar, vanilla extract, and milk until smooth and drizzling consistency.

Serve:

Unwrap the chilled cake roll and transfer it to a serving platter. Drizzle the prepared glaze over the cake.
Slice the cake roll into rounds and serve. Enjoy the delightful flavors of carrot cake in a unique and impressive roll form!

Notes

Serving Tips:

Presentation: Place the carrot cake roll on a decorative serving platter to enhance its visual appeal. The beautiful spiral of cake and filling will impress your guests.
Garnishing: Consider garnishing each slice with a light dusting of confectioners sugar, a sprinkle of finely chopped nuts (such as walnuts or pecans), or a few shredded carrot pieces for added texture and color.
Temperature: Serve the cake slightly chilled for the best texture. The cream cheese filling will be firm yet creamy, providing a delightful contrast to the moist cake.
Portion Size: Slice the cake roll into 1-inch thick rounds to ensure manageable and elegant servings. Each slice will showcase the beautiful swirl of the filling.

Storage Tips:

Refrigeration: Store any leftovers in an airtight container in the refrigerator. The cake roll can be refrigerated for up to 3-4 days. This will keep the cream cheese filling fresh and prevent the cake from drying out.
Freezing: For longer storage, you can freeze the carrot cake roll. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 1 month.
Thawing: To thaw, remove the cake roll from the freezer and let it sit in the refrigerator overnight. This gradual thawing process will help maintain the cake’s texture and prevent the filling from becoming too soft.
Glazing: If you plan to freeze the cake roll, it’s best to prepare the glaze just before serving. Freeze the cake roll without the glaze, and then drizzle the freshly made glaze over the thawed cake for the best appearance and taste.