Description
This Carrot Cake Roll with Cream Cheese Frosting is a delightful twist on the classic carrot cake, featuring a soft, spiced cake rolled around a smooth and tangy cream cheese frosting. Perfect for a special occasion or an indulgent dessert, this recipe offers moist texture, balanced sweetness, and warm cinnamon and spice flavors, all beautifully presented in a rolled cake form.
Ingredients
Scale
Cake
- 3/4 cup carrots, freshly grated
- 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
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
Frosting
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt until well combined.
- Beat Eggs and Sugar: In a separate large bowl, whisk the eggs and granulated sugar together until the mixture becomes pale and thick, indicating it has incorporated air for a light texture.
- Add Flavorings and Carrots: Stir in the vanilla extract and vegetable oil into the egg mixture. Then gently fold in the freshly grated carrots, ensuring even distribution.
- Combine Wet and Dry Ingredients: Carefully fold the dry ingredient mixture into the wet mixture just until combined, being careful not to overmix to keep the batter light and fluffy.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 12 to 14 minutes, or until the cake is set but still pliable.
- Roll the Cake: While the cake is warm, invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper and roll the cake up in the towel. Allow it to cool completely rolled up, which helps prevent cracks when you frost it.
- Prepare Frosting: For the frosting, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Frost and Re-roll: Unroll the cooled cake carefully, spread the cream cheese frosting evenly over the surface, then gently re-roll the cake without the towel to form the finished roll.
- Chill and Serve: Refrigerate the cake roll for at least an hour to set the frosting and make slicing easier. Slice into servings and enjoy!
Notes
- Make sure the cake is still warm when rolling for best results; a cooled cake may crack.
- Use a clean kitchen towel dusted with powdered sugar to prevent sticking when rolling the cake.
- For easier slicing, chill the rolled cake thoroughly before cutting.
- You can substitute vegetable oil with melted coconut oil or canola oil for a different flavor.
- Store any leftovers wrapped tightly in the refrigerator for up to 3 days.
