Description
This delightful Carrot Roll Cake combines a moist, spiced carrot sponge with a creamy, smooth cream cheese filling. Rolled into a beautiful spiral and dusted with powdered sugar, it’s perfect for afternoon tea or a light dessert. The cake features warm cinnamon and nutmeg flavors balanced by a sweet and tangy filling made from cream cheese and whipped cream.
Ingredients
Cake:
- 3 large eggs
- 1 cup packed brown sugar
- 1 cup finely grated carrots, squeezed to remove excess moisture
- 1 ¼ cups all-purpose flour, spooned and leveled
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon salt
Filling:
- 4 ounces cream cheese, at room temperature
- 1 ½ cups heavy whipping cream, very cold
- 1 cup powdered sugar
For dusting:
- ¼ to ⅓ cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10 x 15-inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy cake removal.
- Make the Cake Batter: In a large mixing bowl, beat the eggs and brown sugar on medium-high speed for about 3 minutes until the mixture is thick, pale, and reaches the ribbon stage, where the batter forms ribbons when drizzled back into the bowl.
- Add Carrots: Stir the finely grated and drained carrots into the egg and sugar mixture until evenly incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking powder, and salt.
- Fold Dry Ingredients: Gently fold the dry flour mixture into the wet carrot batter until just combined, taking care not to overmix.
- Pour Batter & Bake: Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges. Bake for 14 to 18 minutes, or until the cake springs back when lightly touched.
- Prepare Surface for Rolling: While the cake is baking, lay a clean tea towel or parchment paper on a flat surface. Sift ¼ to ⅓ cup of powdered sugar onto it to prevent sticking.
- Invert Cake: Remove the cake from the oven and immediately lift it out using the parchment paper overhang. Carefully turn the cake onto the prepared powdered sugar-covered towel or parchment paper, then peel off the parchment paper used for baking.
- Roll Cake to Cool: Roll the cake up carefully from the short side with the towel or parchment paper inside the roll, allowing it to cool completely in this rolled position to set its shape.
- Make the Filling: While the cake cools, beat the cream cheese in a bowl until smooth. Gradually add the very cold heavy whipping cream and powdered sugar, then beat until the mixture is thick, creamy, and holds soft peaks.
- Fill the Cake: Once the cake has completely cooled, gently unroll it. Spread the cream cheese filling evenly over the surface of the sponge.
- Re-roll & Chill: Carefully re-roll the cake tightly without the towel or parchment paper. Wrap it in plastic wrap and refrigerate for at least one hour before slicing and serving.
Notes
- Ensure the grated carrots are well drained to prevent a soggy cake.
- Rolling the cake while still warm helps prevent cracking and makes it easier to roll.
- Using very cold heavy cream yields a better whipped cream consistency in the filling.
- Adjust baking time slightly depending on your oven; overbaking slightly helps the cake roll without cracking.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
