Carrot Cake Roll is a creative and irresistible twist on the classic carrot cake, transforming it into a visually stunning and scrumptious dessert. With a light, spongy cake filled with a rich, creamy frosting, this roll combines the best of both worlds—fluffy cake and a smooth filling. Ideal for holiday gatherings, birthday parties, or any occasion that calls for a showstopper, this carrot cake roll is bound to impress your guests and satisfy your sweet tooth!
Ingredients:
For the cake:
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots (about 2 medium carrots)
- Powdered sugar, for dusting
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, and lightly grease the paper to ensure the cake doesn’t stick. Dust the prepared pan with a little flour, if necessary. - Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. In a large bowl, beat the eggs and sugar together until light and fluffy (about 3-4 minutes). Add the vegetable oil and vanilla extract, and continue mixing until combined. Gradually fold in the grated carrots. - Combine the Wet and Dry Ingredients:
Slowly add the dry flour mixture to the wet mixture, stirring until just combined. Be careful not to overmix. - Bake the Cake:
Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake as it bakes to prevent overbaking, as you want a soft, moist texture. - Roll the Cake:
While the cake is baking, place a clean kitchen towel on a flat surface and sprinkle it generously with powdered sugar. Once the cake is done, immediately remove it from the oven and invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one short edge, gently roll the cake with the towel inside, creating a log shape. Allow the cake to cool completely while rolled. - Prepare the Cream Cheese Filling:
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Continue to mix until fully combined and smooth. - Assemble the Roll:
Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the entire surface, leaving a small border along the edges. Starting from one end, carefully re-roll the cake, removing the towel as you go. - Chill and Serve:
Place the rolled carrot cake in the fridge for at least 30 minutes to set. This helps the filling firm up and ensures easier slicing. When ready to serve, dust with additional powdered sugar and slice into thick rounds.