Description
This delightful Carrot Cake Roll with Cream Cheese Frosting Filling combines a spiced, moist carrot cake baked to perfection in a jelly roll pan, then filled with a creamy, tangy cream cheese frosting. Rolled into a beautiful spiral, this dessert is perfect for gatherings or as a sweet treat, offering a balance of warm spices and rich frosting in every bite.
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, cinnamon, nutmeg, ginger, and salt until well combined.
- Beat eggs and sugars: In a large bowl, beat the eggs along with granulated sugar and brown sugar for 2 to 3 minutes until the mixture becomes thick and creamy. Then add vanilla extract and vegetable oil, mixing gently to combine. Fold in the finely grated carrots for moist texture and flavor.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake tender. Spread the batter evenly into the prepared jelly roll pan.
- Bake the cake: Bake the cake in the preheated oven for 12 to 14 minutes. The cake is done when it springs back lightly to the touch and a toothpick inserted in the center comes out clean.
- Roll cake while warm: Immediately turn the cake out onto a kitchen towel lightly dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together tightly. This step sets the roll’s shape as it cools completely.
- Prepare frosting: While the cake cools, beat together the softened cream cheese and unsalted butter until smooth. Add vanilla extract and powdered sugar, continuing to beat until the frosting is light and fluffy.
- Fill and reroll: Once the cake is completely cooled, unroll it gently, spread the cream cheese frosting evenly over the surface, then carefully reroll the cake without the towel to form a neat spiral.
- Chill and serve: Wrap the rolled cake tightly in plastic wrap and chill it for at least 1 hour to allow the frosting to set. Before slicing, dust the roll with extra powdered sugar or decorate as desired. Slice into 12 pieces and serve.
Notes
- Be sure to roll the cake while still warm to prevent cracking.
- Use a fine grater for the carrots to ensure even texture.
- Chilling the roll helps maintain shape and enhances flavor melding.
- Can be stored covered in the refrigerator for up to 3 days.
- For easier slicing, use a serrated knife and wipe between cuts.
