Carrot Cake Roll with Cream Cheese Filling

 Carrot Cake Roll with Cream Cheese Filling

 Ingredients

For the Carrot Cake:

• 3 large eggs (room temperature)
• 3/4 cup granulated sugar
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened
• 1 cup powdered sugar
• 4 tbsp unsalted butter, softened
• 1 tsp vanilla extract

Instructions

 Prepare the Cake:

1. Preheat oven to 180°C (350°F).
2. Line a 10×15 inch baking pan with parchment paper and lightly grease it.
3. In a bowl, beat eggs and sugar until thick and pale.
4. Add oil and vanilla, mix well.
5. In another bowl, whisk flour, baking powder, cinnamon, and salt.
6. Gradually fold dry ingredients into wet mixture.
7. Fold in grated carrots and walnuts.
8. Spread batter evenly in the prepared pan.
9. Bake for 10–12 minutes until the cake springs back when touched.

 Roll the Cake:

1. While still warm, place a clean kitchen towel on the counter and dust it with powdered sugar.
2. Turn cake onto the towel and carefully peel off parchment paper.
3. Gently roll the cake (with the towel inside).
4. Let it cool completely while rolled.

Prepare the Filling:

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar and vanilla.
3. Beat until creamy and fluffy.

 Assemble:

1. Carefully unroll cooled cake.
2. Spread cream cheese filling evenly.
3. Roll the cake back up (without the towel).
4. Wrap in plastic and refrigerate for at least 1 hour before slicing.

 Tips:

• Chill well before cutting for clean slices.
• You can dust with powdered sugar or cover with extra cream cheese frosting.
• Store in refrigerator up to 4 days.