Description
This delicious Carrot Cake Roll features a moist, spiced carrot cake rolled with a smooth and creamy cream cheese frosting. Perfect for birthdays, holidays, or any special occasion, this recipe combines warm cinnamon and nutmeg flavors with a light, fluffy texture and a tangy frosting. The roll is baked in a jelly roll pan and elegantly rolled with powdered sugar to prevent sticking, resulting in an impressive and delectable dessert.
Ingredients
Scale
Cake Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 3 eggs
- 2 Tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots (about 2-3 medium carrots)
For Rolling
- 1/4 cup powdered sugar (for rolling)
Frosting Ingredients
- 8 ounces cream cheese (room temperature)
- 5 Tablespoons butter (room temperature)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Generously spray a 10×15 inch jelly roll pan with cooking spray, then line it with parchment paper. Spray the parchment paper as well and lightly dust with flour to prevent sticking. Set this pan aside while you prepare the batter.
- Beat Eggs and Sugar: Using a mixer, beat the eggs on high speed for 3 minutes until slightly thickened. Gradually add granulated sugar and continue beating on high for another 3-4 minutes until the mixture is pale and frothy. Incorporate vanilla extract and vegetable oil, mixing just until combined.
- Combine Dry Ingredients and Carrots: In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, ground ginger, nutmeg, and cinnamon. Gently fold these dry ingredients into the wet egg mixture, stirring just until they are fully combined to avoid overmixing. Finally, fold in the shredded carrots.
- Bake the Cake: Pour the batter into the prepared jelly roll pan and spread evenly with a spatula. Bake for 15-16 minutes or until the cake is set and springs back lightly when touched but still soft in texture.
- Roll the Cake: While the cake bakes, lay a clean sheet of parchment paper or a kitchen towel on a flat surface and sprinkle generously with powdered sugar. Once the cake is done, immediately loosen the edges and invert it onto the sugared parchment or towel. Carefully peel off the parchment from the baking pan. Starting at the short end, roll the cake up along with the parchment or towel. Let it cool completely in this rolled position for a few hours to set its shape.
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat together the room temperature cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and beat until the frosting is fluffy and well combined.
- Assemble the Roll: Once the cake has cooled completely, gently unroll it and remove the parchment or towel. Spread the cream cheese frosting evenly over the surface of the cake. Carefully re-roll the cake without the parchment or towel, making sure the frosting stays inside. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least one hour before slicing and serving to allow the flavors to meld and the frosting to set.
Notes
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Rolling the cake while it is still warm helps prevent cracking.
- Chilling the rolled cake before slicing makes cleaner cuts and better presentation.
- Shredded carrots should be fresh and well drained to avoid excess moisture in the batter.
- Use room temperature cream cheese and butter for the smoothest frosting.
