Carrot Cake Roll with Cream Cheese Filling

Preheat the oven to 180°C (top/bottom heat) (160°C fan/convection oven).

Beat eggs, sugar, vanilla sugar, cinnamon, and salt with a hand mixer until fluffy (at least 5 minutes).

Combine flour and baking powder, sift into the egg mixture, and gently fold in.

Stir in grated carrots and almonds.

Spread the dough onto a baking sheet lined with parchment paper (rectangular, approx. 30 × 40 cm).

Bake in the preheated oven for about 12–15 minutes.

2. Prepare the roll:
Sprinkle a clean tea towel with sugar.

Turn the still-warm sponge cake out onto the towel and carefully peel off the parchment paper.

Loosely roll up from the long side using the towel and let cool completely.

3. Filling:
Brush cream cheese, softened butter, powdered sugar, and vanilla sugar (plus lemon juice/zest, if desired) until smooth.

4. Fill the roll:
Carefully unroll the cooled roll.

Spread the cream cheese mixture evenly on top.

Roll up again (without the cloth).

Wrap in plastic wrap and chill for about 1 hour.

5. Decoration (optional):
Dust with powdered sugar.

Decorate with marzipan carrots or chopped nuts, if desired.

✅ Tips:
Carrots: The finer the grated carrots, the juicier the dough will be.

Stability: It’s better to roll the roll too loosely than too tightly – this way it won’t tear.

Prepare ahead: Keeps well in the refrigerator for 2–3 days.