Of course! A Carrot Cake Roll is a stunning and delicious twist on the classic cake. It looks impressive but is absolutely achievable with a few key tips. Here is a detailed, recipe-style guide to ensure your success.
Carrot Cake Roll with Cream Cheese Filling
This recipe breaks down the process into manageable steps: making the flexible sponge cake, rolling it correctly, and preparing the perfect filling.
—
Ingredients:
For the Carrot Cake Sponge:
· 3/4 cup all-purpose flour
· 1 teaspoon ground cinnamon
· 1/2 teaspoon ground ginger
· 1/4 teaspoon ground nutmeg
· 1/2 teaspoon baking powder
· 1/4 teaspoon baking soda
· 1/2 teaspoon salt
· 3 large eggs, at room temperature
· 1/2 cup granulated sugar
· 1/4 cup packed brown sugar
· 2 tablespoons vegetable or canola oil
· 1 teaspoon vanilla extract
· 1 cup finely grated carrots (from about 2 medium carrots, squeezed dry in a paper towel)
· Optional: 1/4 cup finely chopped walnuts or pecans, 2 tablespoons crushed pineapple (well-drained)
For the Cream Cheese Filling:
· 1 (8 oz) block full-fat cream cheese, softened to room temperature
· 1/4 cup (1/2 stick) unsalted butter, softened
· 1 teaspoon vanilla extract
· 1 cup powdered sugar, sifted
For Dusting:
· Powdered sugar for dusting the towel
—
Instructions:
1. Prepare the Pan:
· Preheat your oven to 350°F (175°C).
· Grease a 15x10x1-inch jelly roll pan (a baking sheet with a rim). Line the bottom with parchment paper, then grease the parchment paper as well. This is crucial for preventing sticks.
2. Make the Cake Batter:
· In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Set aside.
· In a large bowl, using a hand mixer or stand mixer, beat the eggs on high speed for 2-3 minutes until pale and thickened.
· Gradually add the granulated and brown sugars, beating until the mixture is light and fluffy.
· Beat in the oil and vanilla extract until just combined.
· Gently fold the dry flour mixture into the wet ingredients with a spatula until just combined. Do not overmix.
· Fold in the finely grated carrots (and optional nuts/pineapple) until evenly distributed.
· Spread the batter evenly into the prepared pan, pushing it into all the corners.
3. Bake:
· Bake for 12-15 minutes, or until the top of the cake springs back when lightly touched. Do not overbake, or it will crack when rolled.
4. The Critical Rolling Step:
· While the cake is baking, lay a clean, thin kitchen towel (not terry cloth) on the counter. Dust it generously with powdered sugar.
· As soon as the cake comes out of the oven, run a knife around the edges to loosen it.
· Invert the hot cake onto the prepared towel. Carefully peel off the parchment paper.
· Starting at one of the short ends, gently but quickly roll the cake up with the towel inside it. This trains the cake to hold its rolled shape.
· Let the cake cool completely rolled up in the towel on a wire rack. This takes about 1-2 hours.
5. Make the Filling:
· In a medium bowl, beat the softened cream cheese and butter together until completely smooth and creamy.
· Beat in the vanilla extract.
· Gradually add the sifted powdered sugar and beat on low until combined, then on high until the filling is smooth and fluffy.
6. Assemble the Roll:
· Once the cake is completely cool, carefully unroll it. It will lie flat but will have a “memory” of being rolled.
· Spread the cream cheese filling evenly over the cake, leaving a small border on all sides.
· Gently re-roll the cake, this time without the towel inside. Use the towel to help guide you, but don’t roll it into the cake.
· Wrap the finished roll tightly in plastic wrap and refrigerate for at least 1 hour (preferably 2-3) to firm up. This makes it much easier to slice.
7. Serve:
· Before serving, dust the top with more powdered sugar.
· Use a sharp serrated knife to slice into pieces, wiping the knife clean between slices for neat cuts.
—
Pro Tips for a Crack-Free Roll:
1. Don’t Overbake: This is the most common mistake. Check at the 12-minute mark. The cake should be just set.
2. Roll Immediately: Roll the cake while it is still hot and flexible. This is when the steam makes it pliable.
3. Use the Right Towel: A thin, smooth kitchen towel (like a flour sack towel) is essential. A thick terry cloth towel will stick and leave lint.
4. Cool Completely: Ensure the cake is completely cool before adding the filling. If it’s warm, the filling will melt and ooze out.
5. Room Temperature Ingredients: Room-temperature eggs whip up better for a lighter cake, and room-temperature cream cheese and butter ensure a lump-free, smooth filling.
Troubleshooting:
· My cake cracked! Small surface cracks are normal and will be covered by the filling. If it cracks significantly, it was likely overbaked or not rolled tightly enough while hot.
· The cake stuck! You may not have greased the parchment paper sufficiently. Next time, be generous with the grease.
Enjoy your beautiful and delicious homemade dessert