Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a moist and flavorful dessert perfect for any occasion. The tender carrot cake is infused with warm spices and rolled with a luscious cream cheese frosting, creating a beautiful and delicious spiral treat. Easy to make with simple ingredients, this roll is a stunning presentation and a crowd-pleaser.
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
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 and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment to ensure easy removal of the cake.
- 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. This ensures even distribution of leavening agents and spices.
- Beat Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar together until the mixture becomes thick and creamy, about 2 to 3 minutes. Then mix in the vanilla extract and vegetable oil until combined. Fold in the finely grated carrots gently.
- Combine Dry and Wet: Add the dry ingredient mixture to the wet ingredients and fold gently just until combined. Do not overmix to keep the cake light. Spread the batter evenly into the prepared jelly roll pan.
- Bake the Cake: Bake for 12 to 14 minutes or until the cake springs back lightly when pressed in the center and a toothpick inserted comes out clean.
- Roll the Cake: As soon as the cake is done, turn it out onto a kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake and the towel together tightly to form a spiral. Let the rolled cake cool completely in this shape.
- Prepare Frosting: While the cake cools, beat together the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar until the frosting is light, fluffy, and smooth.
- Fill and Reroll: Unroll the cooled cake gently, spread the cream cheese frosting evenly over the surface, then carefully reroll the cake without the towel. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Serve: Before slicing and serving, dust the cake roll with extra powdered sugar or decorate as desired for a pretty presentation.
Notes
- Make sure to roll the cake while it is still warm to prevent cracking.
- Use freshly grated carrots rather than pre-packaged to ensure moisture and flavor.
- Chilling the cake roll helps the frosting to firm up and makes slicing easier.
- To prevent sticking, dust the towel generously with powdered sugar before rolling.
- Store any leftovers wrapped in plastic in the refrigerator for up to 3 days.
