Description
This recipe creates a moist and flavorful carrot cake roll, perfect for serving at gatherings or as a delightful treat.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- Powdered sugar (for dusting)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup butter, softened
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and grease it lightly.
- Prepare Dry Mix: In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger, and salt.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs on high speed for 2 minutes. Gradually add granulated sugar and continue beating until thick. Stir in vanilla extract.
- Mix in Carrots: Fold in the grated carrots. Gradually add the dry mix, stirring until just combined.
- Bake: Spread the batter evenly in the prepared pan. Bake for 10-15 minutes or until the cake springs back when pressed lightly.
- Roll Cake: While hot, carefully roll up the cake (with parchment) from a short side. Let it cool completely on a wire rack.
- Make Filling: Beat the cream cheese, powdered sugar, butter, and vanilla extract together until smooth and creamy.
- Assemble Roll: Carefully unroll the cooled cake, spread the cream cheese filling over it, then roll it back up without parchment.
Notes
- Ensure the cake is fully cooled before unrolling and filling to prevent cracking.
- Dust the finished roll with powdered sugar for extra sweetness and a decorative touch.
- For a nutty flavor, consider adding chopped walnuts to the batter or as a topping on the cream cheese filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice