Carrot Cake Roll with Cream Cheese Filling

This recipe is the epitome of indulgence, featuring a moist carrot cake infused with aromatic spices and a heavenly cream cheese filling.

Carrot Cake Roll with Cream Cheese Filling
Ingredients:
FOR THE CAKE:
3/4 cup flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3 large eggs
1/2 cup granulated sugar
2 tbsp. vegetable oil
1 tsp. pure vanilla extract
3 medium carrots shredded
FOR THE FILLING:
1 cup confectioners sugar
1 8 oz. package cream cheese, softened
6 tbsp. salted butter softened
1 tsp. pure vanilla extract
FOR THE GLAZE DRIZZLE:
3 cups confectioners sugar
1/2 teaspoon vanilla extract
10-11 tbsp. milk
How to Make Heavenly Carrot Cake Roll with Cream Cheese Filling:
Preheat your oven to 375 degrees F and line a 15 x 10 inch jelly roll pan with parchment paper, leaving a little overhang on each side.
In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves.

In a large bowl, whisk together the eggs and granulated sugar until well combined. Add the vegetable oil, vanilla extract, and shredded carrots. Mix again until fully incorporated.
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Pour the batter into the prepared jelly roll pan, spreading it into an even layer.
Bake for 12 minutes or until the cake is set and lightly golden.
Remove the cake from the pan using the parchment paper overhang. Transfer it to a large wood cutting board.
Carefully roll the cake lengthwise, using the parchment paper to guide you. Allow the rolled cake to cool completely on a cooling rack.
In a medium bowl, whisk together the confectioners sugar, softened cream cheese, softened butter, and vanilla extract until smooth and creamy.
Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a small gap around the edges.
Carefully roll the cake back up, starting from one end. Wrap it tightly with plastic cling wrap and chill in the fridge for at least 1 hour before serving.
When ready to serve, prepare the glaze by whisking together the confectioners sugar, vanilla extract, and milk until smooth. Drizzle the glaze over the chilled cake and slice into heavenly pieces of pure delight.

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