Description
Carrot cake roll brings pure comfort straight from Grandma’s kitchen to your table. Swirled with cream cheese frosting and packed with warm spices, this dessert turns an ordinary afternoon into something special you’ll savor slice by slice.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 2 cups grated carrots
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
Supporting Ingredients:
- 8 oz cream cheese
- 1 cup powdered sugar
Spices and Flavoring:
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract for filling
Instructions
- Preheat oven to 350°F and line a 10×15 inch jelly roll pan with parchment paper. Spray the paper lightly with cooking spray to prevent sticking.
- Whisk ¾ cup flour, 1 teaspoon baking powder, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg together in a medium bowl until well combined.
- Beat 3 large eggs and ¾ cup granulated sugar on high speed for 3-5 minutes until the mixture becomes thick and pale yellow.
- Stir 1 teaspoon vanilla extract into the egg mixture, ensuring it’s fully incorporated.
- Gently fold 2 cups grated carrots into the batter using a rubber spatula.
- Carefully fold the dry flour mixture into the carrot batter until no white streaks remain.
- Pour the batter into the prepared pan, spreading it evenly with a spatula to create a smooth surface.
- Bake for 12-15 minutes until a toothpick inserted in the center comes out clean.
- Dust a clean kitchen towel generously with powdered sugar while the cake is baking.
- Immediately after removing the cake from the oven, turn it onto the sugared towel.
- Carefully peel off the parchment paper from the cake’s surface.
- Roll the cake up in the towel starting from the short end, creating a spiral shape.
- Allow the rolled cake to cool completely at room temperature.
- Beat 8 oz cream cheese, 1 cup powdered sugar, and ½ teaspoon vanilla extract until smooth and creamy.
- Gently unroll the cooled cake and spread the cream cheese filling evenly across the surface.
- Roll the cake back up without the towel, creating a filled roll.
- Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour.
- Before serving, slice the roll and dust with additional powdered sugar if desired.
Notes
- Adding parchment paper is key to preventing the cake from sticking and making rolling easier.
- Beating eggs and sugar thoroughly creates the light, airy texture that makes this roll special.
- Rolling the warm cake in a sugar-dusted towel helps prevent cracking and sets the shape perfectly.
- Room temperature cream cheese ensures a smooth, lump-free filling that spreads evenly across the cake.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 244 kcal
- Sugar: 24 g
- Sodium: 130 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 65 mg