Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on traditional carrot cake, featuring a moist spiced cake rolled with a smooth and creamy cream cheese frosting. Perfect for dessert or a special occasion, it combines warm spices and tender grated carrots with a luscious filling, all wrapped in a delicate cake roll.
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
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
For Rolling and Topping
- Extra powdered sugar for rolling and topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
- Beat Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar together for 2–3 minutes until thick and creamy. Add the vanilla extract and vegetable oil, mixing well. Then, fold in the finely grated carrots gently.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture and gently mix just until combined, being careful not to overmix to keep the cake light.
- Spread and Bake: Spread the batter evenly into the prepared jelly roll pan. Bake for 12–14 minutes or until the cake springs back lightly to the touch.
- Roll Cake While Warm: Immediately turn the cake out onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together to shape the roll. Allow it to cool completely while rolled to maintain shape.
- Prepare Frosting: While the cake cools, beat together the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar until the frosting is fluffy and smooth.
- Frost and Re-roll: Unroll the cooled cake carefully, spread the cream cheese frosting evenly over the surface, and gently reroll the cake without the towel. Wrap the roll tightly in plastic wrap.
- Chill and Serve: Chill the rolled cake in the refrigerator for at least 1 hour to set. Before serving, dust with additional powdered sugar or decorate as desired. Slice and enjoy!
Notes
- Ensure the cake is rolled while still warm to prevent cracking.
- Use a fine grater for the carrots to incorporate them smoothly into the batter.
- Chilling the roll helps the frosting set and makes slicing easier.
- You can add chopped nuts like walnuts or pecans into the frosting for added texture if desired.
- Store leftover cake rolls in the refrigerator, tightly wrapped, for up to 3 days.
