Dive into the perfect harmony of flavors with this Carrot Cake Roll with Cream Cheese Frosting Filling. Elevate your dessert game with this unique twist on the classic carrot cake, featuring a moist, spice-infused cake rolled with a luscious, tangy cream cheese filling. Ideal for special occasions or a luxurious treat, this dessert impresses with its sophisticated taste and stunning presentation.
Ingredients:
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup shredded carrots
1/4 cup powdered sugar (for dusting)
1 cup cream cheese
1/2 cup unsalted butter
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 375ยฐF (190ยฐC). Line a 10ร15-inch jelly roll pan with parchment paper.
In a large bowl, beat eggs until well combined.
Gradually mix in granulated sugar, canned pumpkin, and lemon juice until smooth.
In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
Slowly incorporate the dry ingredients into the wet mix until just blended.
Fold in the shredded carrots.
Pour the batter into the prepared pan, spreading evenly.
Bake for 15-20 minutes, or until the cake is springy to the touch.
While baking, prepare a kitchen towel on the counter and sprinkle with 1/4 cup powdered sugar.\
