Carrot Cake Roll with Cream Cheese Frosting Recipe
This Carrot Cake Roll with Cream Cheese Frosting is a delightful twist on the classic carrot cake, offering a moist, spiced cake rolled around a luscious cream cheese filling. Perfect for gatherings or special occasions, this recipe delivers a tender, flavorful cake with the right balance of sweetness and spice, complemented by a rich and creamy frosting that melts in your mouth.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Total Time: 1 hour 45 minutes (including cooling and chilling time)
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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)
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
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan (approximately 15×10 inches) 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 ginger, ground nutmeg, and salt until well combined.
- Beat Eggs and Sugars: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together until the mixture is pale and slightly thickened. Stir in the vanilla extract for flavor.
- Combine Ingredients: Gradually fold the dry ingredients into the egg mixture, mixing gently until just combined. Then fold in the grated carrots and chopped walnuts if using. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and spread into an even layer. Bake in the preheated oven for about 15-18 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Roll the Cake: While the cake is still warm, place a clean kitchen towel on a flat surface and sprinkle it generously with powdered sugar. Invert the cake onto the towel, carefully peel off the parchment paper, and starting from a short end, roll the cake up with the towel inside. Let it cool completely in this rolled shape to set the roll.
- Make the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Fill and Roll the Cake: Once the cake has cooled, gently unroll it. Spread the cream cheese frosting evenly over the surface, leaving a small border at the edges. Carefully re-roll the cake without the towel, seal the edges, and place seam side down on a serving platter.
- Chill and Serve: Refrigerate the cake roll for at least 1-2 hours to allow the frosting to set. Slice and serve chilled for best texture and flavor.
Notes
- Finely grate the carrots to ensure they blend well into the batter without weighing it down.
- Using the kitchen towel sprinkled with powdered sugar helps prevent the cake from sticking while rolling.
- The walnuts are optional but add a nice texture contrast and flavor.
- Make sure the cream cheese and butter are softened to avoid lumps in the frosting.
- This cake roll is best served chilled but can be brought to room temperature before serving for a softer texture.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: carrot cake roll, cream cheese frosting, spiced cake roll, dessert roll, holiday dessert, easy carrot cake