Description
A delightful twist on traditional carrot cake, this Carrot Cake Roll features a soft sponge cake filled with rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2 cups grated carrots
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 15×10-inch jelly roll pan by greasing and lining it with parchment paper.
- Mix the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Beat the eggs and sugar together until thick and pale.
- Add the grated carrots, vegetable oil, and vanilla extract into the egg mixture and mix well.
- Combine the dry mixture with the wet mixture, stirring gently to avoid overmixing.
- Bake the batter in the prepared pan for 13-15 minutes, or until a toothpick comes out clean.
- Cool the cake slightly, then roll it up in the parchment paper while it’s still warm.
- Prepare the filling by beating the cream cheese and butter until smooth, then adding powdered sugar and vanilla.
- Unroll the cooled cake, spread the cream cheese filling evenly, then roll it back up without parchment.
- Chill in plastic wrap for at least 30 minutes before slicing and serving.
Notes
Serve with a sprinkle of cinnamon or powdered sugar. Pairs well with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: carrot cake, roll cake, dessert recipes