Carrot Cake Roll with Cream Cheese Filling
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Carrot Cake Roll with Cream Cheese Filling
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, combine the grated carrots, flour, baking powder, cinnamon, and salt.
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In a separate bowl, beat the eggs and granulated sugar until light and fluffy. Add the vegetable oil and vanilla extract and mix well.
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Gradually add the dry ingredients to the wet ingredients and mix until well combined.
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Pour the batter onto the prepared baking sheet and spread it evenly.
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Bake for 12-15 minutes or until the cake springs back when lightly touched.
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While the cake is baking, prepare the cream cheese filling by beating together the powdered sugar, cream cheese, and unsalted butter until smooth.
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Remove the cake from the oven and let it cool for a few minutes.
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Place a clean kitchen towel on top of the cake and carefully flip it onto the towel.
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Gently peel off the parchment paper and roll the cake tightly with the towel.
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Let the cake cool completely in the rolled position.
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Unroll the cake and spread the cream cheese filling evenly over the surface.
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Roll the cake back up, removing the towel as you go.
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Place the carrot cake roll in the refrigerator and let it rest for at least 1 hour.
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Slice and serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 45g15%
- Sugars 35g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
