Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a delicious, moist, and spiced rolled cake filled with a smooth, tangy cream cheese frosting. Perfect for gatherings or a special dessert, the cake features finely grated carrots and warm spices wrapped in a tender sponge and rolled to perfection.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup vegetable oil
- 1 1/2 cups finely grated carrots
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
For Rolling and Topping
- Extra powdered sugar for rolling and topping
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt until well combined.
- Beat wet ingredients: In a large bowl, beat the eggs with the granulated sugar and brown sugar until the mixture is thick and creamy, about 2 to 3 minutes. Stir in the vanilla extract and vegetable oil, then fold in the finely grated carrots.
- Combine wet and dry: Add the dry ingredient mixture to the wet mixture and fold gently just until combined, being careful not to overmix. Spread the batter evenly into the prepared jelly roll pan.
- Bake the cake: Bake in the preheated oven for 12 to 14 minutes, or until the cake springs back lightly when touched.
- Roll the cake: While still warm, turn the cake out onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake up in the towel and let it cool completely in this rolled-up shape to set the form.
- Prepare the frosting: Once the cake has cooled, beat together the softened cream cheese, softened butter, vanilla extract, and powdered sugar until the frosting is smooth and fluffy.
- Frost and reroll: Unroll the cooled cake gently and spread the cream cheese frosting evenly over the surface. Carefully reroll the cake without the towel this time to avoid wrinkles in the frosting.
- Chill and serve: Wrap the rolled cake in plastic wrap and chill in the refrigerator for at least 1 hour to set the frosting. Before slicing, dust the top with additional powdered sugar or decorate as desired.
Notes
- Make sure to roll the cake while it is still warm to prevent cracking.
- Dust the towel generously with powdered sugar to prevent sticking during rolling.
- You can add chopped nuts like walnuts or pecans to the batter for extra texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- For best slicing, use a sharp serrated knife.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
