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Carrot Cake Roll with Cream Cheese-spxwevolution.top

Carrot Cake Roll with Cream Cheese

Indulge in the perfect blend of spicy and sweet with our irresistible Carrot Cake Roll. This showstopping dessert features a moist, perfectly spiced carrot cake wrapped around a luscious cream cheese filling, creating a beautiful spiral that's as impressive to look at as it is delicious to eat.
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Ingredients
  

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 cups grated carrots
  • 1 cup chopped walnuts (optional)
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions
 

  • Preheat the oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
  • Beat in the eggs one at a time, followed by the vanilla extract.
  • With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined
  • Stir in the grated carrots and chopped walnuts (if using).
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 12-15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and let it cool in the pan for 5 minutes.
  • Transfer the cake to a wire rack to cool completely.

To Make the Cream Cheese Filling:

  • In a medium bowl, use an electric mixer to beat the cream cheese and butter until smooth and creamy.
  • Beat in the vanilla extract.
  • Gradually add the powdered sugar to the cream cheese mixture and mix until smooth and creamy.

To Assemble the Cake:

  • Once the cake is completely cool, spread the cream cheese filling evenly over the top of the cake.
  • Roll the cake into a tight log, starting from one of the long edges.
  • Place the cake on a serving plate and refrigerate for at least 30 minutes to allow the filling to set.
  • Slice the cake into thick slices and serve.

Notes

Tips and Variations:
  • Use a different type of nut, such as pecans or hazelnuts, for a different flavor.
  • Add some dried fruit, such as cranberries or raisins, to the cake batter for added flavor and texture.
  • Use a different type of cheese, such as mascarpone or ricotta, for a different flavor.
  • Add some spices, such as cinnamon or nutmeg, to the cake batter for added flavor.
Storage and Shelf Life:
  • Store the cake in an airtight container in the refrigerator for up to 3 days.
  • Freeze the cake for up to 2 months. Thaw at room temperature or in the refrigerator before serving.
Enjoy your delicious Carrot Cake Roll with Cream Cheese!