Carrot Cake Roll with Cream Cheese Frosting Recipe

For the Cake:

  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 2 cups finely grated carrots (about 2-3 medium carrots)
  • 1/2 cup powdered sugar (for dusting the towel)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 6 tbsp unsalted butter, softened
  • 1 tsp vanilla extract

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
  2. Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar with an electric mixer until thick and pale. Add the vegetable oil and vanilla extract, mixing well.
  4. Combine and Fold: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the grated carrots.
  5. Bake: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  6. Roll the Cake: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together into a tight spiral. Let it cool completely.
  7. Prepare the Frosting: In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
  8. Fill and Roll: Once the cake is completely cool, unroll it gently. Spread the cream cheese frosting evenly over the cake, leaving a small border around the edges. Carefully re-roll the cake without the towel.
  9. Chill and Serve: Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour before serving. Dust with additional powdered sugar before slicing, if desired.

Enjoy your delicious and visually stunning carrot cake roll with cream cheese frosting!

A delightful twist on the classic carrot cake, this carrot cake roll is filled with a rich cream cheese frosting and rolled to perfection. Perfect for a show-stopping dessert that combines the warmth of spiced carrot cake with the smoothness of cream cheese.

Ingredients:

For the Cake:

  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 2 cups finely grated carrots (about 2-3 medium carrots)
  • 1/2 cup powdered sugar (for dusting the towel)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 6 tbsp unsalted butter, softened
  • 1 tsp vanilla extract

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
  2. Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar with an electric mixer until thick and pale. Add the vegetable oil and vanilla extract, mixing well.
  4. Combine and Fold: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the grated carrots.
  5. Bake: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  6. Roll the Cake: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together into a tight spiral. Let it cool completely.
  7. Prepare the Frosting: In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
  8. Fill and Roll: Once the cake is completely cool, unroll it gently. Spread the cream cheese frosting evenly over the cake, leaving a small border around the edges. Carefully re-roll the cake without the towel.
  9. Chill and Serve: Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour before serving. Dust with additional powdered sugar before slicing, if desired.

Enjoy your delicious and visually stunning carrot cake roll with cream cheese frosting!

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