Description
Indulge in the delightful taste of our Carrot Cake Roll, a charming twist on the classic dessert that’s perfect for any occasion! This fluffy spiced carrot cake is filled with rich cream cheese frosting and rolled to perfection, creating a visually stunning treat that tastes as good as it looks. Ideal for Easter brunch or everyday celebrations, this easy-to-make recipe will impress your family and friends.
Ingredients
Scale
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 3 large eggs
- ¾ cup granulated sugar
- 2 Tbsp oil (canola/vegetable)
- 1 tsp vanilla extract
- 2 cups shredded carrots
- 8 oz brick cream cheese (cold)
- 8 Tbsp butter (1 stick, room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper.
- In one bowl, whisk flour, baking powder, baking soda, salt, and spices. In another bowl, beat eggs, sugar, oil, and vanilla. Combine both mixtures and fold in shredded carrots.
- Spread batter evenly in the prepared pan and bake for 10–13 minutes until springy.
- Roll the cake with parchment while warm; let cool for 10 minutes.
- Prepare frosting by beating cream cheese and butter together before adding powdered sugar and vanilla.
- Unroll cooled cake gently, frost it (leaving one end unfrosted), then re-roll tightly.
- Wrap in plastic wrap and chill for at least one hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg