Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on the classic carrot cake. Featuring a moist, spiced carrot cake baked in a thin sheet, rolled with a luscious cream cheese frosting, this dessert is perfect for special occasions or an elegant brunch treat. With warm spices like cinnamon, nutmeg, and ginger, combined with the creamy tang of the frosting, every bite is deliciously satisfying.
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
Additional
- Extra powdered sugar for rolling and topping
Instructions
- Prepare the 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 to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well 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. Add the vanilla extract and vegetable oil, mixing until incorporated. Fold in the finely grated carrots gently.
- Combine Batter: Add the dry ingredient mixture to the wet ingredients and gently fold until just combined, being careful not to overmix.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 12 to 14 minutes, or until the cake springs back lightly when touched.
- Roll the Cake: While the cake is still warm, turn it 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 and towel together tightly. Allow it to cool completely in this rolled shape to help set the roll.
- Prepare the Frosting: While the cake is cooling, beat together the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar until the frosting is light and fluffy.
- Assemble the Roll: Once the cake has cooled, unroll it gently. Spread the cream cheese frosting evenly over the surface. Carefully reroll the cake without the towel this time, shaping it into a tight roll.
- Chill and Serve: Wrap the rolled cake tightly in plastic wrap and chill in the refrigerator for at least one hour to set. Before serving, dust with additional powdered sugar or decorate as desired. Slice and enjoy!
Notes
- For best results, make sure to roll the cake while it is still warm to prevent cracking.
- If the cake cracks slightly when rolling, it will still taste delicious once frosted.
- Use finely grated carrots to ensure the texture of the cake stays light and smooth.
- You can prepare the cake roll a day in advance; keep it refrigerated and covered to maintain freshness.
- Serve chilled or at room temperature for different texture preferences.
