Carrot Cake Roll with Velvety Cream Cheese Frosting
A delightful twist on classic carrot cake, this rolled version is filled with luscious cream cheese frosting and offers a stunning presentation perfect for any occasion.
Ingrédients
Cake Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3 large eggs
- 3/4 cup granulated sugar
- 2 Tbsp vegetable oil
- 1 tsp vanilla extract
- 2 cups freshly shredded carrots
Frosting Ingredients
- 8 oz cold brick cream cheese
- 8 Tbsp unsalted butter, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
Preparation
- Gather all the ingredients and preheat your oven to 375°F. Line a 10x15-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In a large bowl, beat the eggs and gradually add sugar, vegetable oil, and vanilla until smooth.
- Gently stir the dry mixture into the wet ingredients, being careful not to overmix. Fold in freshly shredded carrots.
- Spread the batter evenly in the prepared pan and bake for 10-13 minutes.
Assembly
- As soon as the cake comes out of the oven, roll it from the shorter end using the parchment paper. Let it cool for about 10 minutes.
- In a mixing bowl, beat the cold cream cheese until smooth. Add room temperature butter, powdered sugar, and vanilla. Beat until fluffy.
- Carefully unroll the cooled cake and spread cream cheese frosting evenly over the surface.
- Roll the cake tightly without the parchment paper. Wrap it in plastic wrap.
- Refrigerate the rolled cake for at least an hour before slicing.
- Slice the cake into pieces and serve.
Notes
For best results, avoid overmixing the batter, and roll the cake while it's warm. You can also customize this recipe by adding nuts or using different spices.