Description
This Carrot Cake Roll is a fun twist on the classic carrot cake, featuring a soft, spiced cake rolled up with a creamy, sweet cream cheese filling and finished with a dusting of powdered sugar. A beautiful and delicious dessert perfect for holidays, birthdays, or any special occasion!
Ingredients
Scale
For the Carrot Cake:
- 2 1/4 cups grated carrots
- 3 large eggs + 1 egg yolk
- 2/3 cup cake flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 4 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 1/4 teaspoons salt
- 5/8 cup granulated sugar
- 1 tablespoon vegetable oil
- 2 teaspoons vanilla extract
For the Cream Cheese Filling:
- 12 oz cream cheese, softened
- 3/4 cup unsalted butter, softened
- 1 2/3 cups powdered sugar
- 1 tablespoon milk
- 2 teaspoons vanilla extract
For Dusting:
- Powdered sugar, as needed
Instructions
Step 1: Preheat & Prepare the Pan
- Preheat oven to 375°F (190°C).
- Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Step 2: Make the Carrot Cake Batter
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and sugar.
- In a separate bowl, whisk eggs, egg yolk, oil, and vanilla extract until smooth.
- Fold in the grated carrots, then gently mix into the dry ingredients until just combined.
Step 3: Bake & Roll the Cake
- Pour batter into the prepared pan and spread evenly.
- Bake for 12-14 minutes, until the cake is set and springs back when touched.
- Lay a clean kitchen towel on the counter and dust with powdered sugar.
- Carefully invert the warm cake onto the towel, then peel off the parchment paper.
- Roll the cake from the short end, using the towel to help, and let it cool completely.
Step 4: Make the Cream Cheese Filling
- Beat cream cheese, butter, and vanilla extract until smooth.
- Gradually add powdered sugar and milk, mixing until fluffy.
Step 5: Assemble the Cake Roll
- Gently unroll the cooled cake, spread the cream cheese filling evenly over the surface.
- Re-roll the cake without the towel, then wrap in plastic wrap and chill for 30 minutes.
Step 6: Serve & Enjoy
- Dust with powdered sugar before slicing and serving!
Notes
- For extra flavor, add ½ cup chopped pecans or walnuts to the batter.
- Make ahead: Prepare up to 24 hours in advance and refrigerate until ready to serve.
- Storage: Keep refrigerated for up to 4 days in an airtight container.
