Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a deliciously moist and spiced carrot cake rolled with a smooth and tangy cream cheese frosting. Perfect for a festive occasion or an indulgent treat, this dessert combines warm cinnamon, nutmeg, and ginger with the natural sweetness of carrots and a luscious cream cheese filling, all baked in a delicate jelly roll style.
Ingredients
Scale
For the 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
For the Cream Cheese 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 Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper, then lightly grease it to ensure easy release of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.
- Beat Wet Ingredients and Carrots: In a large bowl, beat the eggs, granulated sugar, and brown sugar until the mixture is thick and creamy, about 2–3 minutes. Add vanilla extract and vegetable oil, mixing until incorporated. Gently fold in the finely grated carrots.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and stir gently just until combined. Avoid overmixing to keep the cake light and tender. Spread the batter evenly into the prepared jelly roll pan.
- Bake the Cake: Bake the cake in the preheated oven for 12–14 minutes, or until the cake springs back lightly when touched, indicating it is cooked through but still soft.
- Roll the Cake: Immediately upon removing from the oven, turn the cake out onto a kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll up the cake and the towel together, which helps shape the cake without cracking. Let it cool completely in this rolled form.
- Prepare the Frosting: While the cake cools, beat the softened cream cheese and butter together until smooth and fluffy. Add vanilla extract and powdered sugar, continuing to beat until the frosting is creamy and spreadable.
- Frost and Reroll: Carefully unroll the cooled cake. Spread the cream cheese frosting evenly over the cake surface. Gently reroll the cake without the towel, forming a neat roll with the filling inside. Wrap the rolled cake in plastic wrap and chill it in the refrigerator for at least 1 hour to set.
- Serve: Before serving, dust the cake roll with additional powdered sugar or decorate as desired. Slice into 12 servings and enjoy this moist, flavorful dessert.
Notes
- Dusting the towel with powdered sugar prevents the cake from sticking when rolling and unrolling.
- Ensure the cake is rolled while still warm to prevent cracks; let it cool completely rolled up.
- Chilling the cake roll helps the frosting firm up and makes slicing easier.
- Use finely grated carrots for the best texture in the cake.
- You can add chopped nuts or raisins to the batter if desired for extra texture.
