Description
Carrot Cake Roll with Cream Cheese Frosting is a delicious and visually stunning dessert that combines the rich flavors of a spiced carrot cake with the smooth, tangy taste of cream cheese frosting. Perfect for any occasion, this cake roll is easy to make and guaranteed to impress. Follow our step-by-step guide and enjoy every delicious bite!
Ingredients
Scale
For the Carrot Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- Prepare the batter: In a large bowl, beat the eggs and both sugars until thick and creamy, about 2 minutes. Add the vanilla extract and mix until combined. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the grated carrots and walnuts, if using.
- Bake the cake: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched. While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar.
- Roll the cake: As soon as the cake comes out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper and roll the cake up in the towel, starting from a short end. Let it cool completely, about 1 hour.
- Make the cream cheese frosting: In a large bowl, beat the cream cheese, powdered sugar, vanilla extract, and butter until smooth and creamy.
- Fill and roll the cake: Once the cake is completely cool, unroll it gently and spread the cream cheese frosting evenly over the cake. Re-roll the cake without the towel and place it seam-side down on a serving platter. Refrigerate for at least 30 minutes before slicing.
Notes
- Grate the carrots finely: This ensures they blend seamlessly into the cake batter, creating a smoother texture.
- Cool the cake completely: Patience is key! If you unroll and fill the cake while it’s still warm, the frosting will melt and create a mess.
- Use parchment paper: This prevents the cake from sticking to the pan and makes for an easier roll.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
