Introduction
Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful dessert that combines the warm, spiced flavors of carrot cake with a rich, creamy frosting. This beautifully rolled cake is not only visually appealing but also incredibly moist and delicious. Perfect for birthdays, holidays, or any occasion, this dessert is sure to impress your family and friends.
Detailed Ingredients with measures
125g all-purpose flour
5g baking powder
2g baking soda
3g ground cinnamon
1g ground nutmeg
1g salt
3 large eggs
150g granulated sugar
5ml vanilla extract
180g grated carrots
50g powdered sugar (for dusting)
For the Cream Cheese Filling:
225g cream cheese, softened
60g unsalted butter, softened
250g powdered sugar
5ml vanilla extract
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes
Yield: 8 servings
Directions
1. Preheat oven to 180°C. Line a 25×38 cm baking sheet with parchment paper and lightly grease it.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat eggs and granulated sugar until thick and pale. Stir in vanilla extract.
4. Gradually add the dry ingredients to the egg mixture, then fold in grated carrots.
5. Spread the batter evenly onto the prepared baking sheet.
6. Bake for 10-12 minutes or until the cake springs back when lightly touched.
7. While the cake is still warm, carefully roll it up (with the parchment paper still attached) from the short end. Let it cool completely.
8. Meanwhile, prepare the filling by beating cream cheese and butter until smooth. Mix in powdered sugar and vanilla extract until creamy.
9. Once the cake is cool, carefully unroll it and spread the cream cheese filling evenly over the surface.
10. Roll the cake back up (without the parchment paper) and wrap it in plastic wrap. Chill for at least 1 hour before serving.
11. Dust with powdered sugar before slicing and serving.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C. Prepare a 25×38 cm baking sheet by lining it with parchment paper and lightly greasing it.
Step 2: Combine Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
Step 3: Prepare the Egg Mixture
In a separate bowl, beat the large eggs and granulated sugar together until the mixture is thick and pale. Stir in the vanilla extract until combined.
Step 4: Incorporate Dry Ingredients
Gradually add the dry ingredient mixture to the egg mixture, mixing until just combined. Gently fold in the grated carrots until evenly distributed.
Step 5: Spread the Batter
Spread the batter evenly onto the prepared baking sheet, ensuring it covers the sheet completely.
Step 6: Bake the Cake
Bake in the preheated oven for 10-12 minutes. The cake is done when it springs back when lightly touched.
Step 7: Roll the Cake
Once baked, carefully roll the cake up in the parchment paper from the short end while it is still warm. Allow it to cool completely in this rolled position.
Step 8: Make the Cream Cheese Filling
While the cake is cooling, prepare the filling. In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually mix in the powdered sugar and vanilla extract until well combined.
Step 9: Unroll and Fill the Cake
Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface of the cake.
Step 10: Roll the Cake Again
Roll the cake back up without the parchment paper. Wrap it in plastic wrap and refrigerate for at least 1 hour to allow it to set.
Step 11: Serve
Before slicing and serving, dust the top of the cake roll with powdered sugar for an elegant finish.
Notes
Tip for Grating Carrots
Use a box grater or a food processor to grate carrots finely to ensure they mix well into the batter.
Chilling Time
Chilling the cake roll allows the filling to set and makes slicing easier. Allow for additional time if you prefer a firmer texture.
Storage Instructions
Store any leftover cake roll in the refrigerator, wrapped tightly in plastic wrap, for up to 5 days.
Serving Suggestions
This cake roll can be served plain or accompanied by a scoop of vanilla ice cream or whipped cream for added indulgence.
Storage Instructions
Keep in Refrigerator
Store the carrot cake roll in an airtight container in the refrigerator for up to 5 days. The cream cheese filling requires refrigeration to maintain its texture and flavor.
Freezing
For longer storage, you can freeze the cake roll. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight before serving.
Serving Suggestions
Pairing with Beverages
Serve the carrot cake roll with a side of brewed coffee or tea. Its sweet and spiced flavor complements warm beverages beautifully.
Presentation Ideas
Slice the cake roll into individual servings and arrange them on a decorative platter. Garnish with additional grated carrots or crushed nuts for added visual appeal. A drizzle of caramel or chocolate sauce can elevate the dessert further.
Accompaniments
Consider serving with a scoop of vanilla ice cream or whipped cream for a delightful contrast in texture and temperature.
Nutritional Information
Per Serving
Calories: 280
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 76mg
Sodium: 220mg
Total Carbohydrates: 41g
Dietary Fiber: 1g
Sugars: 30g
Protein: 4g
Ingredient Substitutions
Flour
For a gluten-free version, you can use a gluten-free all-purpose flour blend in place of regular flour.
Eggs
To make the recipe egg-free, substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed bananas.
Sugar
Replace granulated sugar with coconut sugar or a sugar substitute like stevia for a lower-calorie option.
Cream Cheese
For a lighter filling, consider using Neufchâtel cheese or a dairy-free cream cheese alternative.
Butter
Substitute unsalted butter with coconut oil or a dairy-free margarine for a non-dairy option.
Cook Techniques
Whisking Dry Ingredients
To ensure an even distribution of leavening agents and spices, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a mixing bowl. This helps to aerate the mixture and enhances the cake’s texture.
Beating Eggs and Sugar
Beat the eggs and granulated sugar until thick and pale. This process incorporates air into the mixture, creating a light and fluffy cake. It’s crucial to beat them for the right amount of time to achieve the desired volume.
Folding in Grated Carrots
When adding the grated carrots to the batter, gently fold them in using a spatula. This method allows you to maintain the airiness of the batter while evenly distributing the carrots throughout the mixture.
Rolling the Cake
When rolling the cake, do it while it’s warm for easier handling and better shape retention. Use parchment paper to assist in rolling, and roll from the short end to create a tighter spiral.
Chilling for Better Slicing
After filling the cake, wrap it in plastic wrap and chill it in the refrigerator for at least one hour. This step allows the cream cheese filling to set, making slicing easier and preventing the filling from spilling out.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it may alter the texture and make the cake denser. You can try a 50/50 blend of whole wheat and all-purpose flour for a lighter texture.
How can I make this cake gluten-free?
To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum or another binding agent for the best results.
Can I add nuts or raisins to the cake?
Absolutely! You can fold in chopped walnuts or raisins along with the grated carrots for added texture and flavor. Just make sure to adjust the quantity to your preference.
What can I use instead of cream cheese for the filling?
If you’re looking for a dairy-free option, you can use a vegan cream cheese substitute or a mixture of whipped coconut cream and powdered sugar.
How should I store the cake roll?
Store the cake roll in an airtight container in the refrigerator for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 2 months.
Conclusion
This Carrot Cake Roll with Cream Cheese Frosting Filling is a fabulous dessert that combines the warm spices of a traditional carrot cake with the smooth richness of cream cheese frosting. Its delightful appearance and flavors make it a perfect treat for celebrations or simply to enjoy at home. Whether served at a gathering or as an indulgent snack, this dessert is sure to impress.
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