Indulge in a delightful dessert with this Carrot Cake Roll filled with creamy cream cheese frosting, a perfect blend of flavors and textures that will impress anyone who tries it. This recipe features a moist and spiced carrot cake, infused with warm notes of cinnamon, nutmeg, and ginger, complemented by finely grated carrots for added sweetness and moisture.
The cake is rolled up with a rich cream cheese frosting filling, creating a beautiful swirl of flavors that is both visually stunning and deliciously satisfying. Finished with a dusting of powdered sugar, this elegant dessert is perfect for special occasions, gatherings, or simply as a sweet treat to enjoy at home. Whether you’re a carrot cake lover or trying it for the first time, this Carrot Cake Roll is sure to become a favorite in your dessert repertoire.
Let’s get baking and create this delightful treat!
Ingredients:
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
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
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
Powdered sugar (for dusting)
For the Cream Cheese Frosting Filling:
1 package (8 oz) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease the paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, beat the eggs, granulated sugar, and brown sugar with an electric mixer on high speed for 2-3 minutes until thick and pale. Add the vanilla extract.
Gently fold in the grated carrots.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Spread the batter evenly into the prepared pan.
2. Bake the Cake:
Bake for 10-12 minutes or until the cake springs back when lightly touched.
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
3. Roll the Cake:
As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Carefully invert the cake onto the prepared towel.
Peel off the parchment paper and roll the cake up in the towel, starting from the short end. Let it cool completely on a wire rack.
4. Prepare the Cream Cheese Frosting:
In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
5. Fill and Roll the Cake:
Once the cake is completely cool, carefully unroll it. Spread the cream cheese frosting evenly over the cake.
Roll the cake back up without the towel, making sure the seam side is down.
6. Chill and Serve:
Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
Before serving, dust the top with powdered sugar if desired. Slice and enjoy!
