Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a moist spiced carrot cake baked in a thin layer, rolled with a luscious cream cheese frosting. Perfect for a delightful dessert or special occasion treat, it combines the warm flavors of cinnamon, nutmeg, and ginger with a smooth, creamy filling for a classic carrot cake experience in a fun, easy-to-serve roll format.
Ingredients
Scale
For the 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
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
- Extra powdered sugar for rolling and topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
- Beat Wet Ingredients and Carrots: In a large bowl, beat the eggs, granulated sugar, and brown sugar together until the mixture is thick and creamy, about 2 to 3 minutes. Then, mix in the vanilla extract and vegetable oil. Fold in the finely grated carrots gently to combine.
- Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients and fold just until combined to form the batter. Avoid overmixing to keep the cake tender.
- Spread Batter and Bake: Evenly spread the batter into the prepared jelly roll pan. Bake in the preheated oven for 12 to 14 minutes, or until the cake springs back lightly when touched.
- Roll Cake While Warm: Once baked, turn the cake out onto a kitchen towel that has been generously dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together gently and let it cool completely in this rolled shape. This step helps the cake keep its shape when filled.
- Prepare Cream Cheese Frosting: While the cake cools, beat together the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar until the frosting is smooth and fluffy.
- Unroll, Frost, and Reroll: After the cake has cooled completely, carefully unroll it. Spread the cream cheese frosting evenly over the surface. Then, gently reroll the cake without the towel, maintaining a tight roll.
- Chill and Serve: Wrap the rolled cake tightly in plastic wrap and chill it in the refrigerator for at least 1 hour to set. Before slicing and serving, dust the top with extra powdered sugar or decorate as desired.
Notes
- Ensure the cake is rolled while still warm to prevent cracking.
- If you don’t have a jelly roll pan, use a similar sized rimmed baking sheet.
- Use fresh finely grated carrots for best texture and flavor.
- Chilling the roll helps the frosting set for clean slices.
- Store leftovers wrapped tightly in the fridge for up to 3 days.
- You can add chopped nuts or raisins to the batter for extra texture.
