This Carrot Roll Cake with Cream Cheese Frosting is a delightful twist on classic carrot cake, offering all the familiar warmth of cinnamon, nutmeg, and ginger in a soft, rolled sponge filled with creamy vanilla frosting.
Grated carrots add natural sweetness and moisture, while crushed pecans on top add a satisfying crunch and decorative touch.
This elegant dessert is perfect for special occasions or anytime you want a beautifully rolled cake with cozy fall flavors.
Ingredients:
For carrot roll cake
2 Label Rouge Sables carrots
four eggs
one hundred g of sugar
1 tsp cinnamon
1/4 C A C powdered nutmeg
1/2 C A C powdered ginger
100g of flour
1/2 C A C of yeast
For garnish
one hundred twenty g of butter
300g sparkling cheese
one hundred twenty g icing sugar
The seeds of a vanilla pod
For decoration
50 g crush pecans.
PREPARATION:
Preheat oven to 210°.
Wash, then peel the Label Rouge Sables Carrots and begin via way of means of grating them.
three. Separate the egg whites from the yolks. Beating egg whites.
four. Blanch the egg yolks and the sugar the use of a whisk.
Add carrots and spices. To blend together.
Add flour and baking powder. Mix again.
Gently fold the overwhelmed egg whites into the batter in batches.
Spread the dough on a baking sheet protected with parchment paper. Bake 10 to twelve minutes. Let cool.
To put together the cream, whip the smooth butter and the cream cheese.
Add the icing sugar and the grains of a vanilla pod.
Garnish the biscuit with 2/3 of the cream, then lightly roll it widthwise. Refrigerate for 1 hour. Cut the sides.
Spread the closing cream at the roll, and decorate with the beaten pecans and small slices of Label Rouge sand carrots.
To make this Carrot Roll Cake even more special, you can try some delicious variations and follow a few helpful tips.
Adding a bit of orange or lemon zest to the batter or filling brings a bright citrus flavor that pairs beautifully with the spices, while mixing in finely chopped nuts or shredded coconut adds a pleasant texture and sweetness.
For a lighter filling, consider substituting some or all of the cream cheese with Greek yogurt or mascarpone.
When making the cake, finely grate the carrots for a smoother batter, and roll it up gently while still warm with the parchment paper to help it keep its shape.
Allow the cake to cool completely before adding the filling, as this prevents it from melting.
For an elegant finishing touch, chill the roll for at least an hour before slicing, and drizzle with caramel or a spiced glaze for a beautiful presentation.
These adjustments make the Carrot Roll Cake even more flavorful, while ensuring a smooth and easy preparation!
To store your Carrot Roll Cake, wrap it tightly in plastic wrap and place it in an airtight container.
Keep it in the refrigerator, where it will stay fresh for up to 3–4 days.
If you’d like to freeze it, wrap the roll in plastic wrap and then a layer of aluminum foil to prevent freezer burn, and store it in an airtight container.
It can be frozen for up to 2 months. When ready to serve, thaw the cake in the refrigerator overnight.
Chilling the roll also helps maintain the texture and makes it easier to slice cleanly.