Description
A delightful and visually stunning Carrot Cake Roll filled with creamy, tangy cream cheese frosting. Perfect for any occasion, this easy-to-make dessert combines the warm flavors of cinnamon, ginger, and nutmeg with the freshness of grated carrots, all rolled up into a beautiful spiral. Impress your guests with this unique take on a classic carrot cake!
Ingredients
Scale
For the Carrot Cake:
- 3/4 cup all-purpose flour
- 1 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 packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- 1/4 cup powdered sugar (for rolling)
For the Cream Cheese Frosting:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 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, leaving an overhang on the sides. Grease the parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a large bowl, beat the eggs, granulated sugar, and brown sugar with an electric mixer on high speed for about 2 minutes, until thick and pale. Add the vanilla extract.
- Gradually add the flour mixture to the egg mixture, mixing just until combined. Fold in the grated carrots.
- Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the top of the cake springs back when touched.
- Lay a clean kitchen towel on a flat surface and sprinkle it with powdered sugar. Immediately after removing the cake from the oven, carefully invert it onto the prepared towel. Gently peel off the parchment paper.
- Starting from a short end, roll the cake and towel together into a log. Let it cool completely on a wire rack.
- While the cake cools, prepare the cream cheese frosting. Beat the softened cream cheese, butter, powdered sugar, and vanilla extract together until smooth and creamy.
- Once the cake is cooled, carefully unroll it and spread the cream cheese frosting evenly over the cake. Re-roll the cake (without the towel) and wrap it in plastic wrap. Refrigerate for at least 1 hour before serving.
- Dust the top with powdered sugar before slicing and serving.
Notes
- For added texture, consider folding in 1/2 cup of chopped walnuts or pecans to the batter.
- You can also add raisins or drained crushed pineapple to the cake for extra flavor.
- Store leftovers in the refrigerator, tightly wrapped in plastic wrap, for up to 3 days. You can also freeze the cake roll for up to 2 months—just thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of the roll)
- Calories: 310 kcal
- Sugar: 30g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg