Step 4: Roll the Cake While Warm
- Lay a clean kitchen towel on a flat surface and sprinkle it generously with powdered sugar.
- Once the cake comes out of the oven, immediately loosen the edges with a spatula and invert it onto the sugared towel. Peel off the parchment paper carefully.
- Starting from a short end, roll the cake with the towel inside. Allow it to cool completely in this rolled shape.
Tip: Rolling the cake while warm prevents cracks and helps it hold the rolled shape.
Step 5: Prepare the Cream Cheese Filling
- In a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth.
- Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
Step 6: Unroll and Fill the Cake
- Carefully unroll the cooled cake.
- Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
Step 7: Roll the Cake Again
Gently re-roll the cake, this time without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour to set and make slicing easier.
Step 8: Serve and Enjoy
Before serving, trim the edges for a neat look. Dust the cake lightly with powdered sugar, or drizzle with extra cream cheese frosting if desired. Slice into 1-inch thick rounds and serve.
Tips for Success:
- Grate carrots finely to ensure the cake rolls smoothly.
- Cool completely before slicing; warm cake may squish the filling.
- Customize the filling with a touch of orange zest or chopped toasted pecans for extra flavor.
The result is a soft, spiced carrot cake with a luscious cream cheese filling that melts in your mouth. Its spiral presentation makes it a feast for the eyes and a crowd-pleaser at any gathering. Perfect for holidays, birthdays, or cozy afternoon tea, this carrot cake roll is a dessert you’ll make again and again.
If you want, I can also create a visual step-by-step diagram showing how to roll the cake and layer the filling, which makes it even easier to follow. Do you want me to do that?
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