Carrot Cake Roll
Ingredients
For the Carrot Cake:
• 3/4 cup (90 g) flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 3 large eggs
• 1/2 cup (100 g) sugar
• 2 tbsp brown sugar (optional, enhances flavor)
• 2/3 cup (approx. 70 g) finely grated carrot
• 1 tsp vanilla
• Powdered sugar (for rolling)
Cream Filling:
• 225 g cream cheese (at room temperature)
• 1/4 cup (55 g) butter (at room temperature)
• 1 cup (120 g) powdered sugar
• 1 tsp vanilla
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Preparation
Prepare the Oven
• Preheat the oven to 175°C.
• Grease a 25×38 cm (jelly roll pan) baking sheet and line the bottom with parchment paper.
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Cake Batter
1. In a bowl, mix together the flour, baking powder, baking soda, salt, and all the spices.
2. In a separate bowl, beat the eggs and sugar for 2–3 minutes until light in color.
3. Add the vanilla and grated carrots, then mix.
4. Gently fold in the dry ingredients with a spatula.
5. Spread the batter thinly on a baking sheet.
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Baking
• Bake for 10–12 minutes. (The cake bakes quickly because it is thin.)
• It is done when it springs back when touched lightly.
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Rolling (The Most Important Step)
1. Sprinkle plenty of powdered sugar on a clean kitchen towel.
2. Turn the hot cake out of the oven onto the towel, along with the parchment paper.
3. Carefully remove the parchment paper.
4. While the cake is still hot, roll it up with the towel.
5. Let it cool completely.
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Cream Filling
1. Beat the cream cheese and butter.
2. Add the vanilla and powdered sugar.
3. Achieve a smooth and thick filling.
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Assemble the Cake
1. Carefully unroll the cooled cake.
2. Spread the cream evenly over it.
3. Roll it up again.
4. Wrap it in plastic wrap and refrigerate for at least 1 hour.
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Serve
• You can sprinkle powdered sugar on top.
• Slice and serve.
