Spiced Carrot Cake Rolls with Maple Cream Cheese Filling
70% authentic · Fusion/American
A creative twist on carrot cake, this recipe transforms the classic flavors into a beautiful rolled cake with a decadent maple-infused cream cheese filling. It's visually stunning and offers a delightful texture contrast.
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Ingredients
- All-purpose flour1 cup
- Granulated sugar1 cup
- Baking soda1 teaspoon
- Ground cinnamon1 teaspoon
- Ground ginger1/2 teaspoon
- Salt1/4 teaspoon
- Eggs3 large
- Vanilla extract1 teaspoon
- Shredded carrots1 cup
- Cream cheese, softened8 ounces
- Unsalted butter, softened1/4 cup
- Maple syrup2 tablespoons
- Powdered sugar1 1/2 cups
Steps
- 1
Preheat oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper and grease lightly.
- 2
In a bowl, whisk together flour, sugar, baking soda, cinnamon, ginger, and salt.
- 3
In another bowl, beat eggs and vanilla extract until pale and fluffy. Gradually beat in the shredded carrots.
- 4
Gently fold the dry ingredients into the egg mixture until just combined.
- 5
Spread the batter evenly into the prepared pan.
- 6
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- 7
While the cake bakes, prepare the filling. Beat softened cream cheese and butter until smooth. Beat in maple syrup and powdered sugar until light and fluffy.
- 8
Immediately after removing the cake from the oven, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- 9
Starting from one short end, carefully roll up the warm cake with the towel inside. Let it cool completely rolled.
- 10
Once cooled, gently unroll the cake. Spread the maple cream cheese filling evenly over the cake, leaving a small border.
- 11
Carefully re-roll the cake, this time without the towel. Wrap tightly in plastic wrap and chill for at least 1 hour.
- 12
Slice and serve. Dust with powdered sugar if desired.
