Carrot Cake Roll with Cream Cheese Swirl

 

INGREDIENTS:

For the Carrot Cake Roll:

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 3 large eggs (room temperature)
• ½ cup granulated sugar
• ¼ cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 1½ cups finely grated carrots (about 2 medium carrots)
• Optional: ½ cup chopped walnuts or pecans

For the Cream Cheese Filling:

• 8 oz (225 g) cream cheese (softened)
• ¼ cup unsalted butter (softened)
• 1 cup powdered sugar (sifted)
• 1 teaspoon vanilla extract
• Optional: 1 tablespoon orange zest or lemon zest

For Assembly:

• Powdered sugar (for dusting)
• Parchment paper
• Clean kitchen towel (lint-free)

INSTRUCTION:

Step 1: Prepare the Baking Sheet

• Preheat the oven to 350°F (175°C).
• Line a 10×15-inch jelly roll pan or rimmed baking sheet with parchment paper, leaving extra on the sides for easy lifting.
• Lightly grease the parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• Set aside.

Step 3: Beat the Eggs and Sugars

• In a large mixing bowl, beat the eggs with granulated sugar and brown sugar until thick and pale, about 3–4 minutes.
• Add vanilla extract and vegetable oil, mixing until smooth.

Step 4: Add Carrots and Dry Ingredients

• Fold in the grated carrots gently.
• Gradually add the dry ingredients, stirring just until combined.
• If using nuts, fold them in now.

Step 5: Bake the Cake

• Pour the batter into the prepared pan and spread evenly with a spatula.
• Bake for 12–15 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean.
• Do not overbake, as the cake needs to remain pliable for rolling.

Step 6: Roll the Cake

• While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
• Once the cake is done, immediately lift it out using the parchment paper and invert it onto the sugared towel.
• Carefully peel off the parchment paper.
• Starting from the short end, gently roll the cake and towel together into a log.
• Let it cool completely while rolled—this sets the shape and prevents cracking.
• Step 7: Make the Cream Cheese Filling
• In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
• Add powdered sugar and vanilla extract, beating until light and fluffy.
• Let it cool completely while rolled—this sets the shape and prevents cracking.
• Let it cool completely while rolled—this sets the shape and prevents cracking.

Step 7: Make the Cream Cheese Filling

• In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
• Add powdered sugar and vanilla extract, beating until light and fluffy.
• For a citrus twist, add orange or lemon zest.

Step 8: Fill and Re-Roll

• Once the cake is completely cool, carefully unroll it.
• Spread the cream cheese filling evenly over the surface, leaving a ½-inch border around the edges.
• Re-roll the cake (without the towel), using gentle pressure to form a tight spiral.
• Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.

Step 9: Slice and Serve

• Remove the chilled roll from the refrigerator.
• Dust with powdered sugar or drizzle with glaze if desired.
• Slice into 1-inch pieces using a sharp knife.
• Serve chilled or at room temperature.