Carrot Cake Roll with Cream Cheese Frosting Filling

Carrot Cake Roll with Cream Cheese Frosting Filling

Yields: 1 Roll
Prep time: 30 minutes
Cook time: 12-15 minutes

Ingredients:

For the Cake:

• 3 large eggs
• ¾ cup granulated sugar
• ½ cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt
• 1 cup finely grated carrots
• ¼ cup chopped walnuts or pecans (optional)

For the Filling:

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and granulated sugar until light and fluffy.
3. In a separate medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the egg mixture, mixing until just combined.
5. Gently fold in the grated carrots and optional nuts.
6. Pour batter into the prepared pan and spread evenly.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake bakes, place a clean kitchen towel on a flat surface and lightly dust it with powdered sugar.
9. Immediately upon removing the cake from the oven, invert it onto the powdered sugar dusted towel.
10. Carefully peel off the parchment paper. Starting from a short end, tightly roll the cake and towel together.
11. Let the cake cool completely in the rolled position on a wire rack.
12. For the filling, beat the softened cream cheese and butter until smooth.
13. Gradually beat in the powdered sugar until creamy. Stir in the vanilla extract.
14. Once the cake is completely cool, gently unroll it.
15. Spread the cream cheese filling evenly over the cooled cake.
16. Roll the cake back up tightly, without the towel.
17. Wrap the finished roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving.