Looking for a show-stopping dessert that’s as tasty as it is beautiful? This Carrot Cake Roll is the perfect blend of classic flavors with a twist! Featuring a tender, spiced carrot cake filled with a luscious cream cheese filling, it’s the ultimate dessert for any occasion. Easy to slice and stunning to serve, this carrot cake roll is sure to be a hit with family and friends!
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (about 3-4 medium carrots)
- Powdered sugar, for dusting
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon fresh lemon zest (optional)
Instructions
- Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper. Lightly grease the paper and dust with a thin layer of flour or powdered sugar.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- Prepare the Cake Batter:
- In a large bowl, beat the eggs and granulated sugar using an electric mixer on high speed until light and fluffy, about 3-5 minutes.
- Add the vanilla extract and mix well.
- Gently fold in the grated carrots.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Bake the Cake:
- Pour the batter evenly into the prepared pan, spreading it out to the edges with a spatula.
- Bake for 10-12 minutes or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean.
- Roll the Cake:
- Immediately after removing the cake from the oven, carefully lift it out of the pan using the parchment paper.
- Place the warm cake on a clean kitchen towel dusted with powdered sugar.
- Gently roll the cake, starting from the short end, rolling the towel with it. Let it cool completely while rolled.
- Make the Filling:
- Beat the softened cream cheese, powdered sugar, butter, and vanilla extract together in a large bowl until smooth and creamy.
- Add the lemon zest if using, and mix until well combined.
- Assemble the Cake Roll:
- Once the cake has cooled, gently unroll it and remove the kitchen towel.
- Spread the cream cheese filling evenly over the cake, leaving a 1-inch border around the edges.
- Roll the cake back up tightly (without the towel) and place it seam-side down on a serving platter.
- Chill and Serve:
- Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
- Dust the top with powdered sugar before slicing and serving.