How to Cook Perfect Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting

Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting.

You can have Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting using 20 ingredients and 29 steps. Here is how you cook that.

Ingredients of Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting

1. It's of FOR CARROT CAKE ROLL.
2. It's 3 of large eggs.
3. It's 2/3 cup of granulated sugar.
4. It's 2 tablespoons of canola oil.
5. It's 1 teaspoon of vanilla extract.
6. You need 1/2 teaspoon of salt.
7. You need 1 teaspoon of baking powder.
8. Prepare 1 teaspoon of ground ginger.
9. You need 2 teaspoons of ground cinnamon.
10. It's 1/4 teaspoon of ground nutmeg.
11. You need 3/4 cup of all purpose flour.
12. It's 2 cups of shredded carrots (about 2 to 3 medium carrots).
13. Prepare of confectioner's sugar for dusting.
14. You need of FOR WHIPPED CINNAMON FILLING AND FROSTING.
15. It's 1-8 ounce of packages of cream cheese, at room temperature.
16. You need 1 1/2 cups of cold whipping cream.
17. Prepare 1 cup of confectioner's sugar.
18. You need 1/8 teaspoon of salt.
19. Prepare 1 teaspoon of ground cinnamon.
20. You need 1 teaspoon of vanilla extract.

Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting step by step

1. MAKE CARROT CAKE.
2. 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.
3. In a bowl whisk together the flour, baking powder, salt, ginger, cinnamon and nutmeg.
4. In another large bowl, beat the eggs until very pale and light anout 5 minutes, then beat in sugar, oil and vanilla.
5. Add the flour mixture to the egg/sugar mixture and mix just until blended.
6. Fold in carrots.
7. Spread evenly into prepared pan and bake 9 to 11 minutes until center is set and springs back when lightly touched.
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9. Have a clean kitchen towel ready dusted with confectioner's sugar.
10. Turm cake out onto towel.
11. Carefully remove parchment paper.
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13. Roll cake up in towel and cool completely on rack before filling.
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15. MAKE CINNAMON CREAM CHEESE FILLING AND FROSTING.
16. Beat cream until it holds its shape.
17. Beat cream cheese until smooth then beat in sugar, salt, vanilla and cinnamon.
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19. Fold whipped cream into cream cheese in 3 additions.
20. FILL AND FROST CAKE.
21. Carefully unroll cake.
22. Add some cinnamon cream cheese whipped cream, leavong a boarder on edges.
23. Roll cake up. Place seam side down in serving platter, frost with temaining cinnamon cream.
24. Garnish with cinnamon sugar, mix 2 tablespoons granulated sugar with 1 teaspoon hround cinna,on.
25. And add orange and yellow sprinkles. Refrigeerate at least 4 hours before slicing.
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