Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on traditional carrot cake, featuring a light and tender spiced cake rolled with a smooth and creamy frosting. Perfect for special occasions or a sweet treat, this recipe yields a beautiful presentation and irresistible flavor combination of warm spices, moist carrots, and tangy cream cheese.
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
- Extra powdered sugar for rolling and topping
Cream Cheese Frosting Filling
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
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 and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt until well combined.
- Beat Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar together until the mixture is thick and creamy, about 2–3 minutes. Then, mix in the vanilla extract and vegetable oil. Fold in the finely grated carrots carefully to maintain moisture and texture.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients, and gently fold until just combined, being careful not to overmix. Spread the batter evenly into the prepared jelly roll pan.
- Bake the Cake: Bake in the preheated oven for 12–14 minutes, or until the cake springs back lightly to the touch, indicating it is done but still moist and pliable.
- Roll Cake with Towel: Immediately turn the cake onto a kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake up together with the towel. This process helps the cake maintain shape and prevents cracking. Let the rolled cake cool completely.
- Prepare the Frosting: While the cake cools, beat together the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar until the frosting is smooth and fluffy.
- Assemble the Roll: Once the cake is fully cooled, gently unroll it. Spread the cream cheese frosting evenly over the surface. Carefully reroll the cake without the towel, maintaining a tight but gentle spiral.
- Chill and Serve: Wrap the rolled cake in plastic wrap and chill in the refrigerator for at least 1 hour to set the frosting and enhance flavors. Before serving, dust with additional powdered sugar or decorate as desired. Slice and enjoy.
Notes
- Be sure to roll the cake with the towel while warm to prevent cracks.
- Use finely grated carrots for the best texture and moisture.
- Chilling the cake roll helps the frosting firm up and makes slicing easier.
- For extra flavor, consider adding chopped nuts or raisins to the batter.
- Store leftovers wrapped in plastic in the refrigerator for up to 3-4 days.
