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Carrot Cake Roll with Cream Cheese Frosting Recipe

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4.8 from 55 reviews

This Carrot Cake Roll with Cream Cheese Frosting is a delightful dessert featuring a spiced, moist carrot cake baked in a thin layer, rolled with a creamy, smooth cream cheese filling. The cake combines warm spices with grated carrots for a tender texture, complemented by the rich vanilla cream cheese frosting, making it a perfect treat for any occasion.

Ingredients

Scale

For the Carrot Cake:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots
  • 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting Filling:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a 15×10-inch jelly roll pan by greasing it lightly and lining it with parchment paper for easy rolling and removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined to ensure even distribution of spices and leavening agents.
  3. Beat Eggs and Sugars: In a large bowl, beat the eggs on high speed for about 3 minutes until thick and pale. Gradually add the granulated sugar and brown sugar, beating continuously until the mixture is light and fluffy.
  4. Add Vanilla and Carrots: Mix in the vanilla extract, then carefully fold in the grated carrots to the egg mixture, ensuring the batter remains airy.
  5. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture just until combined, taking care not to overmix. Fold in chopped walnuts if using.
  6. Spread Batter and Bake: Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
  7. Roll the Cake: While the cake is still warm, invert it onto a clean kitchen towel sprinkled generously with powdered sugar. Carefully peel off the parchment paper. Starting from the short side, roll the cake and towel together gently but firmly. Let it cool completely in the rolled position to set the shape.
  8. Prepare the Cream Cheese Frosting: In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
  9. Fill and Roll the Cake: Once the cake is completely cooled, carefully unroll it. Spread the cream cheese frosting evenly over the cake. Roll the cake back up tightly but gently without the towel.
  10. Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to allow the frosting to set. Slice and serve chilled or at room temperature for best flavor and texture.

Notes

  • If desired, chopped walnuts can be omitted or swapped with pecans for a different nutty flavor.
  • Make sure to roll the cake while it’s still warm to prevent cracking.
  • The powdered sugar on the towel helps prevent sticking during rolling and adds a subtle sweetness to the crust.
  • This cake can be stored in the refrigerator for up to 3 days wrapped tightly in plastic wrap to maintain moisture.
  • For a nut-free version, simply omit the walnuts.

Find it online: https://amandafood.com/carrot-cake-roll-with-cream-cheese-frosting-recipe/