The combination of a soft, spiced carrot cake and a light cream cheese filling creates an elegant and very practical roll cake. Its thin texture makes it easy to roll, prevents cracking, and makes every slice a treat!
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Ingredients
Dry Ingredients
• ¾ cup (95 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• A pinch of salt
Wet Ingredients
• 3 large eggs
• ½ cup (100 g) white sugar
• ¼ cup (50 g) brown sugar
• 2 tablespoons (30 ml) vegetable oil
• 1 teaspoon vanilla extract
• 1 cup (120 g) finely grated carrot
Cream Cheese Filling
• 1 cup (225 g) cream cheese, softened
• 4 tablespoons (60 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar
• 1 teaspoon vanilla extract
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Directions
1. Prepare the cake batter
1. Preheat the oven to 340°F (170°C).
2. Grease a 10×15-inch (25×38 cm) jelly roll pan and line it with parchment paper.
3. Beat the eggs, white sugar, and brown sugar for 2–3 minutes until light in color, increased in volume, and frothy.
4. Add the oil and vanilla and mix until smooth.
5. Fold the grated carrots into the mixture with a spatula.
6. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
7. Gently fold the dry ingredients into the wet mixture with a spatula; do not overmix.
2. Baking
1. Spread the dough evenly on the baking sheet.
2. Bake in a preheated oven for 10–13 minutes.
• It is done when it springs back when lightly touched.
3. Rolling
1. Sprinkle a clean kitchen towel with powdered sugar.
2. Carefully turn the hot cake out of the oven onto the towel.
3. Slowly peel off the parchment paper.
4. Starting from the short end, roll the cake tightly with the towel.
5. Leave to cool completely at room temperature.
4. Prepare the filling
1. Beat the cream cheese and butter until creamy.
2. Add the powdered sugar and vanilla; achieve a smooth filling.
5. Assembly
1. Unroll the cooled cake.
2. Spread the filling thinly and evenly over the surface.
3. Roll it up tightly again.
4. Let it rest in the refrigerator for at least 1 hour.
6. Serving
Use a sharp knife for clean cuts. If desired, you can sprinkle powdered sugar on top or decorate with a light cream.
