Description
Indulge in the delightful flavors of this Carrot Cake Roll, a modern twist on a beloved classic. Perfect for any celebration, especially Easter, this rolled dessert features moist spiced carrot cake enveloping a luscious cream cheese frosting. Its stunning presentation and easy serving style make it a showstopper at gatherings. With its perfect balance of sweetness and spice, each slice offers a taste of nostalgia while impressing guests with its elegant form. Whether enjoyed as a festive treat or a cozy snack at home, this Carrot Cake Roll is bound to become a favorite in your dessert repertoire.
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 (1 stick, room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F and line a jelly roll pan with parchment paper.
- In one bowl, mix flour, baking powder, baking soda, salt, and spices.
- In another bowl, beat eggs and sugar; then add oil and vanilla.
- Combine wet and dry ingredients; fold in carrots.
- Spread batter evenly in the pan and bake for 10–13 minutes until set.
- Roll the cake with parchment; cool for about 10 minutes.
- Beat cream cheese until smooth; mix in butter then powdered sugar and vanilla.
- Unroll the cake, frost it leaving an edge unfrosted, then re-roll tightly.
- Chill before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 232
- Sugar: 11g
- Sodium: 168mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg