Creamy Carrot Cake Roll With Homemade Cream Cheese Frosting
A delightful twist on traditional carrot cake, this dessert features a moist carrot cake rolled with rich cream cheese frosting, perfect for any occasion.
Equipment
- Mixing Bowl
- Jelly Roll Pan
- Spatula
- Kitchen Towel
Ingredients
Cake Ingredients
- 2 cups Grated Carrots Freshly grated for moisture and sweetness.
- 1 cup All-purpose Flour Provides structure to the cake.
- 1 cup Granulated Sugar For sweetness and browning.
- 1 teaspoon Baking Powder Leavening agent for fluffiness.
- 1 teaspoon Ground Cinnamon Adds warmth and spice.
- 1/4 teaspoon Ground Nutmeg Enhances flavor complexity.
- 1/4 teaspoon Salt Balances sweetness.
- 3 large Eggs Binds ingredients and adds moisture.
- 1/3 cup Vegetable Oil Keeps the cake moist.
Frosting Ingredients
- 2 cups Powdered Sugar For a smooth and creamy frosting.
- 8 ounces Cream Cheese Softened for easy mixing.
- 1/4 cup Unsalted Butter Adds richness to the frosting.
- 1 teaspoon Vanilla Flavoring Optional but recommended for flavor.
Garnish
- 1/2 cup Chopped Walnuts or Pecans Optional for garnish.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 15x10-inch jelly roll pan by lining it with parchment paper.
- In a large mixing bowl, combine the grated carrots, sugar, and eggs. Beat until well combined.
- In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the carrot mixture, folding gently with a spatula.
- Pour the batter into the prepared jelly roll pan and spread it out evenly.
- Bake for 15-20 minutes, or until golden brown and a toothpick comes out clean.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once the cake is done, let it cool in the pan for 5 minutes, then invert onto the towel and peel away the parchment paper.
- Starting from one end, roll the cake and towel together while still warm. Allow to cool completely.
- Prepare the cream cheese frosting by beating together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla, mixing until light and fluffy.
- Once the cake has cooled, unroll it and spread an even layer of frosting over the surface.
- Re-roll the cake carefully and place seam-side down on a serving platter.
- Spread any remaining frosting on top and sprinkle with chopped nuts if desired.
- Chill in the refrigerator for at least 30 minutes before slicing.
- Slice and serve the Creamy Carrot Cake Roll. Enjoy!
Notes
This cake roll can be made a day in advance and stored in the refrigerator. It can also be frozen for up to 3 months.