Hi, I am Elise. Today, we’re going to make carrot cake roll with whipped cinnamon cream cheese filling and frosting recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting Recipe
Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook carrot cake roll with whipped cinnamon cream cheese filling and frosting using 20 ingredients and 29 steps. Here is how you cook that.
The ingredients needed to make Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting:
- Get FOR CARROT CAKE ROLL
- Make ready 3 large eggs
- Prepare 2/3 cup granulated sugar
- Prepare 2 tablespoons canola oil
- Make ready 1 teaspoon vanilla extract
- Make ready 1/2 teaspoon salt
- Prepare 1 teaspoon baking powder
- Make ready 1 teaspoon ground ger
- Make ready 2 teaspoons ground cinnamon
- Make ready 1/4 teaspoon ground nutmeg
- Prepare 3/4 cup all purpose flour
- Prepare 2 cups shredded carrots (about 2 to 3 medium carrots)
- Prepare confectioner’s sugar for dusting
- Make ready FOR WHIPPED CINNAMON FILLING AND FROSTING
- Take 1-8 ounce packages of cream cheese, at room temperature
- Prepare 1 1/2 cups cold whipping cream
- Make ready 1 cup confectioner’s sugar
- Get 1/8 teaspoon salt
- Prepare 1 teaspoon ground cinnamon
- Take 1 teaspoon vanilla extract
Instructions to make Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting:
- MAKE CARROT CAKE
- Preheat oven to 350. Spray a 15 by 10 inch jelly roll pan with bakers spray. Line with parchment paper and spray parchment paper with bakers spray
- In a bowl whisk together the flour, baking powder, salt, ger, cinnamon and nutmeg
- In another large bowl, beat the eggs until very pale and light anout 5 minutes, then beat in sugar, oil and vanilla
- Add the flour mixture to the egg/sugar mixture and mix just until blended
- Fold in carrots
- Spread evenly into prepared pan and bake 9 to 11 minutes until center is set and springs back when lightly touched
- Have a clean kitchen towel ready dusted with confectioner’s sugar
- Turm cake out onto towel
- Carefully remove parchment paper
- Roll cake up in towel and cool completely on rack before filling
- MAKE CINNAMON CREAM CHEESE FILLING AND FROSTING
- Beat cream until it holds its shape
- Beat cream cheese until smooth then beat in sugar, salt, vanilla and cinnamon
- Fold whipped cream into cream cheese in 3 additions
- FILL AND FROST CAKE
- Carefully unroll cake
- Add some cinnamon cream cheese whipped cream, leavong a boarder on edges
- Roll cake up. Place seam side down in serving platter, frost with temaining cinnamon cream
- Garnish with cinnamon sugar, mix 2 tablespoons granulated sugar with 1 teaspoon hround cinna,on
- And add orange and yellow sprinkles. Refrigeerate at least 4 hours before slicing
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