HOW TO MAKE CARROT CAKE ROLL WITH CREAM CHEESE FROSTING FILLING
The recipe for Carrot Cake Roll is without a doubt the most successful carrot cake recipe. Prepared with fresh carrots, this cake is then loaded with the most wonderful cream cheese frosting filling you can imagine. It is perfectly moist, tasty, and made with fresh carrots.
Because it is so unbelievably delicious, carrot cake in general is one of the most popular cake recipes that can be found. Thanksgiving or even Valentine’s Day would be a great time to serve this delicious dish. or any other celebration for that matter – after they take a mouthful, everyone will be begging you for the recipe for this dish. It is without a doubt a victor!
The filling is incredible; it tastes just like the icing that is often placed on top of our most loved carrot cake, which is exactly why we adore this cake so much. Made with the ideal proportion of spices, just the right amount to ensure that the tastes combine flawlessly throughout the whole of this amazingly delicious cake! The creamy and buttery cream cheese icing that fills the middle of each and every piece you eat is arguably the nicest part. It’s the perfect combination of two of everyone’s favorite sweets!
HERE IS WHAT YOU’LL NEED:
THE INGREDIENTS NEEDED FOR THE CAKE:
100 grams.Of cake flour – sifted.
2 Tsp.Of cinnamon powder.
1 Tsp.Of baking powder.
1/2 Tsp.Of kosher salt.
1/2 Tsp.Of ground ginger.
1/4 Tsp.Of ground nutmeg.
1/8 Tsp.Of ground cloves.
3 large beaten eggs.
100 grams.Of granulated sugar.
2 Tbsp.Of vegetable oil.
1 Tsp.Of pure vanilla extract.
3 shredded carrots – medium-sized.
THE FILLING INGREDIENTS:
1 Cup.Of confectioners sugar.
A Pkg.Of softened cream cheese.
6 Tbsp.Of salted butter – softened.
1 Tsp.Of pure vanilla extract.
FOR THE GLAZE, I USED:
3 Cups.Of confectioners sugar.
1/2 Tsp.Of vanilla extract.
11 Tbsp.Of whole milk.
Prepare an oven temperature of 375 degrees Fahrenheit and line a jelly roll pan measuring 15 by 10 inches with parchment paper, being sure to leave a little overhang on each side.
At this point, you need to combine the sifted flour, cinnamon powder, baking powder, salt, ginger, nutmeg, and cloves and whisk the ingredients together in a medium basin.
Whisk the eggs and sugar together in a large bowl until the ingredients are well mixed. Mix once again, this time including the carrots, the vegetable oil, and the vanilla extract before continuing.
At this point combine the dry ingredients together in a big bowl. Just until everything is incorporated, stir the batter.
After pouring the batter into the jelly roll pan, evenly spread it out throughout the bottom of the pan.
After 12 minutes, take the cake from the oven and carefully remove it from the pan by using the overhang on the edges.
Place the cake on a broad cutting board made of wood and gently roll it along the length of the board. Then, transfer the cake to a cooling rack in a careful way, and allow it to cool entirely.
To make the filling, get a medium basin and whisk together the confectioners’ sugar, cream cheese, butter, and vanilla extract until the mixture is smooth and creamy.
Unroll the cake very carefully, and then put the filling over the cake, leaving a tiny space around all of the cake’s edges. And reroll the cake and cover it securely in cling wrap or another kind of plastic wrap. And before serving, let it cool in the refrigerator for one hour.
When it is time to serve, put all of the ingredients for the glaze in a mixing bowl and whisk until completely smooth. Drizzle it over the cake, then cut it into pieces.