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Carrot Cake Roll Recipe

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  • Author: Lisa
  • Prep Time: 45 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 45 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Carrot Cake Roll is a delightful twist on classic carrot cake, perfect for a show-stopping dessert. A light and fluffy carrot cake is rolled with a creamy cream cheese filling, creating a beautiful spiral of flavors. It’s an impressive dessert that’s surprisingly easy to make and perfect for any occasion.

Ingredients

Units Scale

Cake:

  • 3 large eggs, room temperature
  • 1/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups shredded carrots
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Cream Cheese Filling:

  • 4 ounces cream cheese, room temperature
  • 4 tablespoons salted butter, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups powdered sugar
  • Powdered sugar for dusting

Instructions

  1. Prepare Cake Batter:

    1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and spray with pan spray. Set aside.
    2. In a large bowl, use a hand mixer to whip the eggs for 2-3 minutes on high until light and frothy.
    3. Beat in the brown sugar, granulated sugar, and vanilla extract.
    4. Fold in the shredded carrots.
    5. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, and salt.
    6. Add the dry ingredients to the wet ingredients and fold in by hand just until no streaks of white remain.

  2. Bake Cake:

    1. Pour the batter into the prepared pan and bake for 10-15 minutes, until the cake is fully baked in the center and a toothpick comes out clean.

  3. Roll Cake:

    1. While the cake is baking, lay out a clean kitchen towel and dust it with about ¼-⅓ cup of powdered sugar.
    2. Remove the cake from the oven and let it cool for 5 minutes before inverting it onto the powdered sugar-dusted towel.
    3. Using the short side, roll the cake up tightly into the towel.
    4. Leave the cake rolled up until it is completely cooled.

  4. Prepare Cream Cheese Filling:

    1. While the cake is cooling, prepare the cream cheese filling by beating the cream cheese and butter together in a large bowl until smooth.
    2. Add the vanilla extract and powdered sugar and beat until smooth.

  5. Assemble Cake Roll:

    1. Unroll the cooled cake and spread the cream cheese filling evenly over it, leaving ½ inch of unfrosted cake on one of the short ends.
    2. Start on the short end without the unfrosted part and roll the cake up tightly into a log.
    3. Wrap the cake tightly in plastic wrap and chill for at least 4 hours before serving.

  6. Serve:

    1. When ready to serve, dust the chilled cake with powdered sugar (optional).
    2. Slice with a sharp knife for the cleanest slices.

Notes

  • Ensure all ingredients are at room temperature for smooth batter and filling.
  • Don’t overmix the batter, as this can result in a tough cake.
  • Roll the cake while it’s still warm to prevent cracking.
  • Chill the cake roll thoroughly to allow the filling to set.
  • You can add chopped nuts, raisins, or coconut to the filling for extra flavor and texture.
  • For a stronger spice flavor add a little more ginger or cinnamon.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350kcal
  • Sugar: 30g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 80mg

Find it online: https://yumyy.com/carrot-cake-roll-recipe/