Description
This Carrot Cake Roll is a soft, spiced cake filled with a rich cream cheese frosting. It’s a beautiful and impressive dessert that’s easier to make than you think! Perfect for Easter, spring gatherings, or any time you’re craving carrot cake in a fun new form.
Ingredients
Units
Scale
For the Carrot Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
- Powdered sugar (for rolling)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Mix Wet Ingredients: In a separate large bowl, beat the eggs, granulated sugar, brown sugar, vanilla extract, and vegetable oil until smooth.
- Combine Batter: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the grated carrots and walnuts (if using).
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from the short end, roll the cake up with the towel and let it cool completely.
- Make the Filling: Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, and beat until creamy.
- Fill & Roll: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a small border. Roll it back up without the towel.
- Chill & Serve: Wrap the roll in plastic wrap and refrigerate for at least 30 minutes before slicing. Dust with powdered sugar before serving.
Notes
- For extra flavor, add ¼ teaspoon of orange zest to the filling.
- Make ahead: The cake roll can be made a day in advance and stored in the fridge.
- Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.