Carrot Cake Roulage
Delight your taste buds with the irresistible charm of Carrot Cake Roulage, a sophisticated twist on the classic carrot cake. This moist and spiced sponge, infused with the warm flavors of cinnamon and nutmeg, is rolled to perfection with a luscious cream cheese filling. The unique roulade technique creates stunning swirls in every slice, blending the tender crumb of grated carrots with the velvety smoothness of sweetened cream cheese. Perfectly balanced in taste and texture, this dessert is as visually striking as it is delicious. Ideal for special occasions or an indulgent treat, this roulage is easy to make and delivers a showstopping centerpiece for your dessert table. Whether you’re hosting a holiday gathering or craving a refined dessert, Carrot Cake Roulage will impress and delight every guest!
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Recipe Information
Ingredients
- 75 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 4 pieces Large eggs
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 teaspoon Vanilla extract
- 150 grams Grated carrots
- 2 tablespoons Powdered sugar (for dusting)
- 225 grams Cream cheese
- 60 grams Unsalted butter (softened)
- 120 grams Powdered sugar (for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper and grease lightly.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs using a hand mixer or stand mixer on high speed until thick and pale, about 3 minutes.
Gradually add granulated sugar and brown sugar into the eggs, while continuously beating until combined and glossy.
Stir in the vanilla extract and grated carrots.
Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
Pour the batter evenly into the prepared jelly roll pan. Spread it out evenly with a spatula, making sure it reaches all edges.
Bake for 10-12 minutes, or until the cake springs back when lightly touched in the center.
Lay a clean kitchen towel flat on a work surface and dust it generously with powdered sugar.
Once the cake is baked, carefully flip it onto the prepared towel while still warm. Peel off the parchment paper and tightly roll the cake and towel together from the short edge. Let it cool completely on a wire rack.
While the cake cools, make the cream cheese frosting by beating the cream cheese and softened butter together until smooth and fluffy.
Add the powdered sugar and vanilla extract to the cream cheese mixture, and beat until fully incorporated and smooth.
Once the cake has cooled, carefully unroll it, removing the towel. Spread the cream cheese frosting evenly over the cake, leaving a 1-inch border along the edges.
Re-roll the cake (without the towel) tightly, and wrap it in plastic wrap. Refrigerate for at least 30 minutes to set.
Before serving, dust the roulage with powdered sugar and slice into 1-inch rolls. Enjoy!
Nutrition Facts
Calories |
2960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.3 g | 189% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1102 mg | 367% | |
| Sodium | 2166 mg | 94% | |
| Total Carbohydrate | 375.5 g | 137% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 297.4 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 477 mg | 37% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
