Carrot Cake Roll with Cream Cheese Frosting Filling



For the Cake:
3/4 cup flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3 large eggs
1/2 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
1/2 teaspoon vanilla extract
10-11 tbsp. milk


Preheat the oven to 375 degrees F and line a 15 x 10-inch jelly pan with parchment paper, leaving a small overhang on each side.

In a medium bowl, combine the flour, cinnamon, baking powder, salt, ginger, nutmeg and cloves and whisk.
In a large bowl, combine the eggs and sugar and whisk until blended.
Add vegetable oil, vanilla extract and carrots and mix again until blended.
Pour the dry ingredients into the large bowl and fold to combine.
Stir the dough until well combined. Pour the dough into the mold and roll it out in an even layer. Bake for 12 minutes and remove the cake from the pan using the overhang on the sides.
Place the cake on a large wooden cutting board and gently roll the cake lengthwise.
Carefully transfer the cake to a cooling rack and let cool completely.
To prepare the filling,
combine icing sugar, cream cheese, butter and vanilla extract in a medium bowl and whisk until smooth and creamy.
Carefully unroll the cake and spread the filling over the cake, leaving a small space on all edges.
Relaunch the cake and wrap it tightly with plastic wrap.
Chill in the refrigerator for 1 hour before serving.
When ready to serve, combine frosting ingredients in a mixing bowl and whisk until smooth. Baste the cake and slice.
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