Description
A delightful and moist carrot cake roll filled with creamy vanilla-spiced cream cheese frosting. This dessert features a tender, spiced carrot cake that is baked thin, rolled with a luscious cream cheese filling, and chilled to perfection before serving.
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
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
Other
- Extra powdered sugar for rolling and topping
Instructions
- Preheat 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 all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly 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 to 3 minutes. Then, mix in vanilla extract and vegetable oil. Fold in the finely grated carrots gently.
- Combine batter: Add the dry ingredient mixture to the wet ingredients and fold gently just until combined, taking care not to overmix. 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 touched. It should be soft but cooked through.
- Roll the cake: Immediately turn the cake out onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake together with the towel. This helps shape the cake. Allow it to cool completely while rolled.
- Prepare frosting: While the cake cools, beat the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar together until the mixture is smooth, fluffy, and spreadable.
- Frost and reroll: Once the cake is fully cooled, gently unroll it and spread the cream cheese frosting evenly over the surface. Then carefully reroll the cake, this time without the towel to keep it neat.
- Chill and serve: Wrap the rolled cake tightly in plastic wrap and chill in the refrigerator for at least one hour to set the frosting. Before serving, dust with extra powdered sugar or decorate as desired. Slice into 12 portions and enjoy!
Notes
- Dusting the towel and cake with powdered sugar prevents sticking when rolling.
- Use finely grated carrots for a smooth, tender cake texture in the roll.
- Rolling the cake while warm helps prevent cracking.
- Chilling the roll before slicing helps keep the shape intact and makes it easier to cut.
- Can be made a day ahead and stored covered in the refrigerator.
