Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting estimated approx 15 mins.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting using 20 ingredients and 29 steps. Here is how you cook that.

This is a tender, light carrot cake, its really flavorful and wrapped around and frosted with a creamy, fluffy cinnamon whipped cream cheese filling. This is a fun easy to roll cake and takes minutes to put together.

Ingredients and spices that need to be Make ready to make Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting:

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

Steps to make to make Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting

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
8. 
9. Have a clean kitchen towel ready dusted with confectioner's sugar
10. Turm cake out onto towel
11. Carefully remove parchment paper
12. 
13. Roll cake up in towel and cool completely on rack before filling
14. 
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
18. 
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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