Description
This Carrot Cake Roll is a delightful twist on a classic dessert that brings joy to any celebration, especially Easter. With its moist spiced carrot cake rolled around a luscious cream cheese frosting, this elegant dessert is both visually stunning and irresistibly delicious. Perfect for gatherings or as a sweet everyday treat, this cake roll is easy to make and offers endless customization options.
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 oven to 375°F. Line a jelly roll pan with parchment paper.
- In one bowl, mix flour, baking powder, baking soda, salt, and spices. In another bowl, whisk eggs, sugar, oil, and vanilla. Combine dry ingredients with wet ingredients, then fold in shredded carrots.
- Spread batter evenly in the prepared pan and bake for 10–13 minutes until done.
- Roll the cake in parchment paper while warm; cool for about 10 minutes.
- For frosting, beat cream cheese until smooth; add butter gradually. Mix in powdered sugar and vanilla until combined.
- Unroll the cooled cake carefully, spread frosting on it, then re-roll tightly from the frosted end.
- Chill wrapped cake for at least an hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 185
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg