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Carrot Cake Roll 

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This Carrot Cake Roll is a delightful twist on traditional carrot cake, transforming it into a beautiful, soft roll filled with rich cream cheese frosting. With its moist, spiced carrot cake and creamy filling, it’s perfect for any celebration or as an impressive dessert for gatherings. The best part? It’s surprisingly easy to make and will wow your guests with its stunning presentation. Whether you’re serving it at Easter, Thanksgiving, or just as a special treat, this Carrot Cake Roll is guaranteed to be a hit!

Ingredients

Scale

For the Carrot Cake

  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 1/2 cups finely grated carrots
  • Powdered sugar, for dusting (optional)

For the Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
  2. Make the Carrot Cake Batter: In a large mixing bowl, whisk the eggs and sugar together until smooth. Add the oil and vanilla extract and mix well. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually fold the dry ingredients into the wet ingredients. Stir in the grated carrots.
  3. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake is golden and a toothpick comes out clean. Once done, remove from the oven and let the cake cool for 5 minutes.
  4. Roll the Cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Gently peel away the parchment paper. Starting from one edge, carefully roll the cake up with the towel inside. Let it cool completely, still rolled up in the towel.
  5. Make the Cream Cheese Filling: In a medium bowl, beat together the cream cheese, butter, vanilla, powdered sugar, and salt until smooth and fluffy.
  6. Assemble the Cake Roll: Once the cake has cooled, unroll it carefully. Spread the cream cheese filling evenly over the cake. Roll the cake back up, without the towel, into a tight roll. Chill the roll in the refrigerator for at least 30 minutes to help it set.
  7. Serve: Before serving, dust with powdered sugar if desired and slice into rounds. Enjoy your delicious carrot cake roll!

Notes

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Make Ahead: This cake can be made up to a day ahead and stored in the fridge. Just cover it tightly with plastic wrap to keep it fresh.
  • Decorating: For a festive touch, top the roll with chopped walnuts or shredded coconut.
  • Variations: You can substitute the cream cheese filling with a mascarpone cream or whipped cream cheese for a lighter filling.

Keywords: Carrot Cake Roll, carrot cake roulade, cream cheese frosting, easy carrot cake, dessert rolls, homemade carrot cake roll, fall desserts.

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