Description
This carrot cake roll with cream cheese frosting filling is a delightful twist on the classic carrot cake, featuring a tender, spiced cake rolled around a luscious cream cheese frosting. Perfect for gatherings or a special dessert, it has a moist texture courtesy of grated carrots and warming spices like cinnamon, nutmeg, and ginger. The roll is finished with a dusting of powdered sugar, creating an elegant and delicious treat.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 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 brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup vegetable oil
- 1 1/2 cups finely grated carrots
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
Additional
- Extra powdered sugar for rolling and topping
Instructions
- Prepare the pan: Preheat your oven to 350°F (177°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment to ensure the cake doesn’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt until evenly combined.
- Combine wet ingredients: In a large bowl, beat the eggs with granulated sugar and brown sugar until the mixture becomes thick and creamy, about 2 to 3 minutes. Stir in the vanilla extract and vegetable oil, then fold in the finely grated carrots.
- Incorporate dry into wet: Gradually add the dry flour mixture into the wet mixture, folding gently just until combined. Pour and spread the batter evenly into the prepared jelly roll pan.
- Bake the cake: Place the pan in the preheated oven and bake for 12 to 14 minutes, or until the cake springs back lightly when touched and a toothpick inserted comes out clean.
- Roll the cake: Immediately after removing from the oven, turn the cake out onto a kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake up with the towel and allow it to cool completely in this rolled shape to prevent cracking.
- Prepare the frosting: While the cake cools, beat together the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar until the mixture is fluffy and smooth.
- Frost and reroll: Unroll the cooled cake carefully, spread the cream cheese frosting evenly over the surface, then gently reroll the cake without the towel. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Serve: Before serving, dust the carrot cake roll with extra powdered sugar or decorate as desired. Slice and enjoy this deliciously moist and spiced dessert.
Notes
- Ensure the cake is rolled while still warm to avoid cracking.
- Grate carrots finely for an even texture in the cake.
- Chilling the roll after frosting helps set the filling and makes slicing easier.
- Use a kitchen towel dusted with powdered sugar to prevent sticking when rolling the cake.
- Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 3 days.
