Carrot Cake Roll with Cream Cheese Filling

• 份量: Servings: 8
• 總時間: 43 minutes

食材

Cake

3/4 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

3 large eggs

3/4 cup granulated sugar

1/4 cup vegetable oil

1 tsp vanilla extract

1 cup finely grated carrots

Optional: 1/4 cup crushed pineapple, drained

Cream Cheese Filling

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 cup powdered sugar

1 tsp vanilla extract

Topping (Optional)

Powdered sugar for dusting

Chopped walnuts or pecans

步驟

Prep Pan

Preheat oven to 350°F (175°C).

Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

Make the Cake

In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, beat eggs, sugar, oil, and vanilla until smooth.

Gently fold dry ingredients into wet mixture.

Fold in grated carrots (and pineapple, if using).

Bake

Spread batter evenly in prepared pan.

Bake 12–15 minutes, until cake springs back lightly when touched.

Roll the Cake

While still warm, place a clean kitchen towel on a flat surface and dust with powdered sugar.

Turn cake out onto towel. Carefully peel off parchment.

Starting from a short edge, roll the cake with the towel inside.

Let cool completely rolled up (this prevents cracking later).

Make Cream Cheese Filling

Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

Assemble the Roll

Unroll the cooled cake gently.

Spread cream cheese filling evenly, leaving a small border at edges.

Roll the cake back up without the towel.

Finish

Dust with powdered sugar or sprinkle chopped nuts on top.

Chill 30 minutes before slicing for cleaner cuts.