Description
This Carrot Cake Roll is a delightful twist on a classic favorite, combining the warm, spiced flavors of carrot cake with a creamy, tangy cream cheese filling. This beautifully rolled dessert is perfect for Easter, family gatherings, or any special occasion. It’s surprisingly simple to make and looks absolutely stunning when sliced!
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
-
Preheat & Prepare the Pan
- Preheat the oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
-
Make the Cake Batter
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, beat the eggs and sugar until thick and pale. Stir in the vanilla extract and grated carrots.
- Gradually fold in the dry ingredients until fully combined.
-
Bake the Cake
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
-
Roll the Cake
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Once the cake is done, immediately invert it onto the prepared towel and carefully peel off the parchment paper.
- Roll the cake up with the towel, starting at the short end, and let it cool completely (about 1-2 hours).
-
Make the Cream Cheese Filling
- Beat the cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract and beat until light and fluffy.
-
Assemble the Roll
- Once the cake is completely cooled, gently unroll it and spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
- Carefully roll the cake back up, peeling away the towel as you go.
- Wrap the cake in plastic wrap and refrigerate for 30 minutes to 1 hour to set.
-
Serve & Enjoy
- Dust with powdered sugar before slicing. Serve and enjoy!
Notes
Variations
- Add Nuts – Mix chopped walnuts or pecans into the filling for a crunchy contrast.
- Extra Spices – Add a pinch of cloves or allspice for deeper flavor.
- Drizzle Toppings – Top with melted white chocolate, caramel, or a dusting of cinnamon.
Storage & Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
- Serving Tip: Serve cold or bring to room temperature before enjoying.
