Moist Carrot Cake Roll with Cream Cheese Filling: A Delicious Dessert Recipe
Indulge in the ultimate dessert experience with our Moist Carrot Cake Roll with Cream Cheese Filling. This recipe combines the warmth of spiced carrots with the richness of cream cheese, creating a perfect balance of flavors. Ideal for any occasion, this carrot cake roll is sure to impress your guests and satisfy your sweet tooth.
Ingredients
For the Carrot Roll Cake
- 2 Label Rouge Sables carrots
- 4 eggs
- 100g sugar
- 1 tsp cinnamon
- 1/4 tsp powdered nutmeg
- 1/2 tsp powdered ginger
- 100g flour
- 1/2 tsp baking powder
For the Cream Cheese Filling
- 120g butter, softened
- 300g cream cheese
- 120g icing sugar
- Seeds of 1 vanilla pod
For Decoration
- 50g crushed pecans
- Small slices of Label Rouge Sables carrots (optional)
Preparation
- Preheat the oven to 210°C (410°F).
- Prepare the carrots: Wash, peel, and grate the Label Rouge Sables carrots.
- Separate the eggs: Beat the egg whites until stiff peaks form.
- Mix the batter: Whisk the egg yolks and sugar until pale. Add the grated carrots, cinnamon, nutmeg, and ginger. Combine well. Fold in the flour and baking powder, then gently incorporate the beaten egg whites in batches.
- Bake the cake: Spread the batter evenly on a baking sheet lined with parchment paper. Bake for 10-12 minutes. Let it cool completely.
- Prepare the filling: Whip the softened butter and cream cheese until smooth. Add the icing sugar and vanilla seeds, mixing until well combined.
- Assemble the roll: Spread 2/3 of the cream cheese filling over the cooled cake. Carefully roll the cake widthwise. Refrigerate for 1 hour. Trim the edges, then spread the remaining filling on top. Decorate with crushed pecans and carrot slices.
Enjoy this Moist Carrot Cake Roll with Cream Cheese Filling as a delightful treat for any celebration or as a special weekend dessert!
