Description

Indulge in the delightful flavors of this Carrot Cake Roll, a stunning twist on the traditional carrot cake. This dessert features a moist and spiced carrot cake filled with rich cream cheese frosting and rolled to perfection, making it an impressive centerpiece for any occasion, especially Easter. The combination of warm spices and sweet carrots creates a flavor profile that is both comforting and festive. Perfectly easy to make, this cake roll will surely wow your guests while satisfying your sweet cravings throughout the year.

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 (room temperature)
1 cup powdered sugar

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Instructions

Preheat oven to 375°F. Line a jelly roll pan (10×15 inches) with parchment paper.
In one bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In another bowl, whisk eggs until beaten. Add sugar, oil, and vanilla; mix well.
Gradually stir the dry ingredients into the wet mixture until just combined. Gently fold in shredded carrots.
Spread batter evenly in the prepared pan and bake for about 10 to 13 minutes or until springy.
Roll the hot cake in parchment paper from one short end to another; let cool for about 10 minutes.
Prepare frosting by beating cold cream cheese until smooth; gradually add butter then mix in powdered sugar and vanilla.
Unroll the cake carefully, spread frosting over all but one inch at one end. Re-roll tightly without parchment.
Wrap in plastic wrap and chill 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 (70g)
Calories: 220
Sugar: 18g
Sodium: 180mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg