A deliciously moist and flavorful carrot cake roll filled with a creamy frosting, perfect for any occasion. This delightful dessert combines the classic flavors of carrot cake with a fun, rolled presentation that is sure to impress your family and friends.
Ingredients
For the Carrot Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional for desired consistency)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, and grease the paper lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy. Add the vegetable oil and vanilla extract, mixing until well combined.
- Incorporate Carrots: Stir in the grated carrots and optional crushed pineapple and nuts if using.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, folding gently until just combined.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Roll: Once baked, remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one short side, roll the cake up with the towel inside. Allow it to cool completely.
- Make the Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Assemble the Roll: Once the cake is cool, unroll it gently and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel, and place it seam side down on a serving platter.
- Chill and Serve: Refrigerate the carrot cake roll for at least 1 hour before slicing. Dust with powdered sugar before serving, if desired.
Enjoy your delicious carrot cake roll!
Feel free to adjust any ingredients or instructions as needed!