Have you ever craved a dessert that perfectly balances sweetness and spice? This carrot cake roll is just that – a delightful treat that feels like a celebration in every bite. It’s a twist on the classic carrot cake that’s sure to impress family and friends at any gathering.
Imagine a soft, moist carrot cake filled with a luscious cream cheese frosting, all rolled up into a beautiful log. It’s the kind of dessert that not only tastes fantastic but also looks stunning on a dessert table. Plus, it’s surprisingly easy to make!
An Irresistible Twist on Carrot Cake
This carrot cake roll is a light and airy dessert with a hint of cinnamon, nutmeg, and grated carrots. The cream cheese filling adds a tangy sweetness that complements the spiced cake perfectly, making every slice a delightful experience.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, greasing it lightly.
- In a large bowl, whisk together the eggs and granulated sugar until light and fluffy. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the egg mixture, mixing until just combined. Fold in the grated carrots and nuts if using.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake is set and springs back when touched.
- Remove the cake from the oven and immediately sprinkle powdered sugar over a clean kitchen towel. Invert the cake onto the towel, peel off the parchment paper, and roll it up tightly from the short end. Allow it to cool completely in the towel.
- Meanwhile, prepare the cream cheese filling by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled, unroll it gently and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel, wrap it in plastic wrap, and refrigerate for at least 1 hour before serving.
- Slice and serve chilled or at room temperature, garnished with additional chopped nuts if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 10 slices
- Calories: 250kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 36g
