Carrot Cake Roll With Cream Chesse Frosting Filling

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A Carrot Cake Roll with Cream Cheese Frosting filling is a type of dessert that is made by baking a sponge cake in the shape of a cylinder and then rolling it up with a sweet and tangy cream cheese frosting filling. The cake is typically flavored with spices, such as cinnamon, nutmeg, and ginger, as well as grated carrots, which add a natural sweetness and moistness to the cake. The cream cheese frosting is made by mixing cream cheese, butter, powdered sugar, and vanilla extract until smooth, and then spreading it evenly over the cake roll. The finished product is a delicious and decadent treat that is perfect for special occasions or simply as a sweet treat to enjoy anytime.




Carrot Cake Roll With Cream Chesse Frosting Filling





How to Make Carrot Cake Roll

This is a really easy cake to make as it uses ingredients you may already have on hand. The cake should be rolled between two plates and then some butterscotch filling is placed in the middle of the roll for added flavor.

The result will look like a long cinnamon roll with cream cheese frosting, making this dessert impressive enough for guests or even just as an indulgent breakfast treat! Roll up your sleeves and get ready to indulge in this amazing carrot cake recipe! 

Baking is always challenging so I highly recommend getting an oven thermometer when you start baking. You can usually buy one cheap and it will help you figure out if your oven heats up properly. I was always in between all of the temperatures when I baked because my oven wasn't working properly. I had to use all three kinds of racks, the top, bottom, and middle. On a normal oven, you wouldn't have to do that.

You can also make homemade cream cheese frosting by cooking some cream cheese with butter, vanilla extract, and sugar in a saucepan until it becomes nice and creamy. Then you add powdered sugar until it has the consistency of frosting.



Ingredients:

  • For the cake:
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups grated carrots
  • For the cream cheese frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract



Instructions:


Preheat the oven to 375°F (190°C). Line a 15 x 10-inch jelly roll visage with diploma paper.
In a large mixing bowl, beat together the eggs, sugar, and vanilla extract until thick and light in color.
In a separate coliseum, whisk together the flour, incinerating grease paint, cinnamon, and swab. Gradationally add the dry constituents to the egg admixture, beating until just combined. Stir in the grated carrots.
Pour the batter into the set jelly roll visage and spread unevenly.
Sing for 15- 20 twinkles, or until a toothpick fitted into the center of the cutlet comes out clean.
While the cake is still warm, loosen the edges with a knife and invert it onto a clean towel dusted with powdered sugar. Roll up the cutlet with the kerchief and let it cool fully on a line rack. For the frosting, in a large mixing coliseum, beat together the cream rubbish and adulation until smooth. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Stir in the vanilla extract.
Unroll the cooled cake and spread the frosting evenly over the cake, leaving a 1/2-inch border around the edges. Roll the cutlet back over, without the kerchief this time, and wrap it in plastic serape. When finished, place the delicious croquette rolls topped with fresh carrots and grated carrots.
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