Description
This Carrot Cake Roll with Cream Cheese Frosting is a delightful dessert featuring a moist, spiced carrot cake rolled with a luscious cream cheese filling. Perfect for gatherings or a special treat, its light texture and flavorful spices make it a classic favorite.
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt ensuring the spices are evenly distributed.
- Blend Wet Ingredients: In a large bowl, beat the eggs along with granulated and brown sugars until the mixture is thick and creamy, about 2 to 3 minutes. Add vanilla extract and vegetable oil, mixing well. Fold in the finely grated carrots carefully.
- Combine Dry and Wet: Add the dry ingredients to the wet mixture and gently fold until just combined. Avoid overmixing to keep the cake light.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 12 to 14 minutes or until the cake springs back lightly when touched.
- Roll Cake While Warm: Place a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Immediately turn the cake out onto the towel, carefully peel off the parchment paper, and roll the cake and towel together starting from the short end. Allow it to cool completely in this rolled shape to prevent cracking.
- Prepare Frosting: While the cake cools, beat together the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar until smooth and fluffy.
- Assemble the Cake Roll: Unroll the cooled cake carefully, spread the cream cheese frosting evenly over the surface, then gently reroll the cake without the towel, ensuring the filling stays inside.
- Chill and Serve: Wrap the rolled cake in plastic wrap and chill in the refrigerator for at least one hour to set. Before serving, dust with additional powdered sugar or decorate as desired, then slice and enjoy.
Notes
- Ensure the cake is rolled while still warm to prevent cracking.
- Use a light dusting of powdered sugar on the towel to help the cake roll smoothly and prevent sticking.
- Allow the cake roll to chill thoroughly to help it set and make slicing easier.
- This recipe yields 12 servings, perfect for parties or gatherings.
