Description
This Carrot Cake Roll is a delightful twist on the classic carrot cake, featuring a light and spiced cake rolled with a creamy, smooth cream cheese frosting. Perfect for any occasion, it combines warm spices, shredded carrots, and a luscious filling that is chilled to set before serving.
Ingredients
Scale
Dry Ingredients
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- â…› tsp ground cloves
Wet Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- 2 Tbsp oil (canola or vegetable)
- 1 tsp vanilla extract
- 2 cups shredded carrots
Frosting
- 8 oz cream cheese (cold)
- 8 Tbsp butter (room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Stir to blend evenly and set aside.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs thoroughly, then add granulated sugar, oil, and vanilla extract. Mix until smooth.
- Add Dry Ingredients and Carrots: Gradually fold the dry mixture into the wet ingredients until just combined, then gently fold in the shredded carrots ensuring an even distribution throughout the batter.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and spread to cover the surface. Bake in the preheated oven for 10 to 13 minutes, or until the cake springs back when touched lightly.
- Roll the Cake While Warm: Remove the cake from the oven and immediately roll it up from the short end using the parchment paper as a guide. Let it cool completely in this rolled form for about ten minutes so it maintains shape.
- Prepare the Frosting: Beat the cold cream cheese until smooth. Gradually add room temperature butter and continue beating until creamy. Mix in the powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
- Unroll and Frost: Gently unroll the cooled cake and spread the cream cheese frosting evenly over the surface.
- Reroll and Chill: Carefully reroll the cake, this time without the parchment paper. Wrap and chill in the refrigerator for at least one hour to set before slicing and serving.
Notes
- Ensure the cake is rolled while warm to prevent cracking.
- Use cold cream cheese for a firmer frosting texture.
- Chilling helps the roll maintain its shape and makes slicing neater.
- For best results, shred fresh carrots finely.
- You can substitute oil with melted butter for a richer flavor if desired.
